Tuesday, May 3, 2011

White Chocolate & Cranberry Cookies

These are my all time favorite cookie.  Or at least they are my favorite that I actually bake.  I have a few other favs, but none of which I make.  I found this recipe online back before Christmas and have baked numerous times since.  I also just realized when I baked these this morning that I could make them egg free for my son.  There is zero difference in taste between the recipe with egg and the egg substitute I used in this recipe.  I was really excited they still tasted as good because now I won't have to bake 2 separate batches.  Yea for less mess!  Do you have a favorite cookie, if so, send the recipe my way, I would love to try!  Have a great Tuesday!

White Chocolate & Cranberry Cookies


1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 tablespoon brandy/vanilla
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 cup white chocolate chips (my favorite are Ghirardelli)
1 cup dried cranberries


Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.

In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.

Egg Substitute:

1 1/2 tablespoon oil
1 1/2 tablespoon water (can add 1/4 tablespoon more if too dry)
1 tsp baking powder

Mix together and add in place of 1 egg in any baked recipe.  Wouldn't recommend in baked good that require more than 2-3 eggs. 


1 comment:

  1. Going to try these with my new gluten free baking mix. Love white chocolate and dried cranberries!