Cranberry White Chocolate Cookies

December 1, 2010 

Get into the holiday spirit with the Bradenton Herald's Cookie-A-Day newsletter. We’re sending out a cookie recipe every day from Dec. 1 to 25.


2-1/4 cup of Baker’s Corner flour

1/2 teaspoon Baker’s Corner baking soda

1/4 teaspoon Stonemill salt

1 cup light brown sugar, firmly packed

1/2 cup white sugar

3/4 cup of Countryside Creamery salted butter – at room temperature

2 large Goldhen eggs

2 teaspoons Stonemill vanilla extract

1 cup Fit & Active dried cranberries

1-1/2 cups of Baker’s Corner white chocolate chips (or use bar and break up)


Combine first three ingredients

Beat butter with sugars

Slowly add in egg and vanilla

Beat until light and fluffy

Add in flour mixture, cranberries and chocolate

Drop by tablespoons (2 inches apart from each other)

Bake at 300 degrees for 15-20 min

Makes 2 dozen cookies

Source: Aldi

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