This exceptional cookie features a wonderful chunky combination of cashews, dried cranberries and white chips. Make plenty. They will disappear quickly.
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VERIFIED BY Taste of Home Test Kitchen
- 1 cup butter, softened
- 1 cup packed brown sugar
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2-1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 package (10 to 12 ounces) white baking chips
- 1 cup chopped cashews
- 1 cup dried cranberries
- In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the chips, cashews and cranberries.
- Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 9-11 minutes or until golden brown. Remove to wire racks to cool. Yield: 4-1/2 dozen.
Originally published as Cranberry-Cashew Drop Cookies in Country
December/January 2010, p51
Reviews forCranberry-Cashew Drop Cookies
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MY REVIEW
Reviewed Apr. 14, 2010
"This is so good. Would also be good with macadamia nuts."
MY REVIEW
Reviewed Jan. 24, 2010
"I've made them twice and they do disappear fast! They are a little different from the regular chocolate chip and my husband does not like raisins but he likes these."
