White Chocolate & Cranberry Cookies
It is an excellent recipe! I didn't change a thing.
Yield
18 servingsPrep
20 minCook
30 minReady
50 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
softened |
|
| ½ | cup |
brown sugar
packed |
*
|
| ½ | cup |
sugar
white |
|
| 1 | large |
eggs
|
|
| 1 | tablespoon |
brandy
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking soda
|
|
| ¾ | cup |
white chocolate chips
|
*
|
| 1 | cup |
cranberries, dried
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
softened |
|
| 118 | ml |
brown sugar
packed |
*
|
| 118 | ml |
sugar
white |
|
| 1 | large |
eggs
|
|
| 15 | ml |
brandy
|
|
| 355 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking soda
|
|
| 177 | ml |
white chocolate chips
|
*
|
| 237 | ml |
cranberries, dried
|
*
|
Directions
Preheat oven to 375℉ (190℃) 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.
