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These sweet cookies feature white chocolate and cranberries for a delightful taste. And the red and white coloring add a great holiday feel to any cookie tray. —Donna Beck, Scottdale, Pennsylvania
This recipe is:
Healthy
Quick
Diabetic Friendly
Nutritional Facts 1 cookie equals 113 calories, 4 g fat (2 g saturated fat), 16 mg cholesterol, 109 mg sodium, 18 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
Originally published as White Chocolate Cranberry Cookies in Light & Tasty December/January 2007, p49
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Reviewed on May. 10, 2013 by sasamitch
I didn't have white chocolate chips so I used semi-sweet and it was still excellent. Dried cherries are also great instead of cranberries.
Reviewed on Mar. 15, 2013 by MonicaHelms
I read a couple of reviews about the dough being dry and crumbly; I experienced the exact same thing the first time I made these. My dough turned out like brown sugar; it did not even stick together when I put it on the cookie sheet. HOWEVER, I think my problem was that when I added the egg and vanilla, I beat the mixture way too long. There were some clumps of brown sugar that I wanted to smooth out so I beat it for five or more minutes. Today I tried the recipe again, and I only beat the egg and vanilla for about one minute before I started adding in the flour. Night and day difference! The dough was still a little dry compared to most cookie doughs, but it was very thick and stuck together GREAT when I put it on the cookie sheet. I use a small ice cream scoop; I made 12 cookies on my first cookie sheet and was able to get 15 on the second sheet. I baked for 9 minutes for soft, chewy cookies! Will definitely make these again!!
Reviewed on Mar. 08, 2013 by heidiwatson
sweet, delicious and chewy...I did double the recipe and use a full cup of butter for convenience but soooo yummy
Reviewed on Mar. 03, 2013 by CheshG
Very dry and crumbly dough. I had a bad feeling about them before they were put in the oven. I followed the recipe exactly, and they were nearly tasteless. I've make a lot of cookies, and thought these would be a nice change. I will not be making these again.
Reviewed on Dec. 16, 2012 by SimplyLisa
I've read several reviews stating there isn't enough moisture. Trust the recipe. Cookie dough isn't supposed to be wet, per se. It is a very good recipe, but I will probably try using 1/3 cup chocolate pieces because the chocolate kills a lot of the cranberry taste. I also added a hand of toasted, chopped, Georgia pecans. Very tasty cookie. My dad will love them! Thank you for sharing!
Reviewed on Dec. 07, 2012 by joedebfry
Excellent cookies! After reading another reviewer's comments, I added a little almond extract; otherwise made them as written.
Reviewed on Oct. 27, 2012 by SKTerpstra
P.S. Adding white chocolate drizzle will add a formal touch for any special occasion.
This is a quicker, cookie version of the White Chocolate Cranberry Blondies Recipe here on TOH. Will generate rave reviews and make you a baking SUPERSTAR wherever you take it - without fail!!
Reviewed on Jun. 24, 2012 by Sheepfreak
I made four batches last winter and they were perfect each time. They ship well, also.
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