WHITE CHOCOLATE CRANBERRY OATMEAL COOKIES RECIPES
WHITE CHOCOLATE CRANBERRY COOKIES RECIPE | TRISHA YEARWOOD ...
Provided by Trisha Yearwood
Categories dessert
Total Time 1 hours 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 2 dozen
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheet with parchment paper.
- With an electric mixer, cream the butter and both sugars together until smooth. Add the vanilla and egg, mixing well. Sift together the flour and baking soda. Spoon the flour mixture gradually into the creamed sugar mixture. Stir in the cranberries, white chocolate chips and macadamia nuts. Drop by heaping spoonfuls, about 2 tablespoons, onto the prepared baking sheets, 2 inches apart. Bake one sheet at a time until lightly golden on top and the edges are set, 12 to 15 minutes. Cool on the sheet about 5 minutes, and then transfer to a wire rack to cool completely. Store in an airtight container for up to 2 weeks.
WHITE CHOCOLATE, CRANBERRY, AND MACADAMIA NUT COOKIES ...
Provided by Tyler Florence
Yield Makes 36 (large) or 72 (small) cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Line 2 large rimmed baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add both sugars and beat until blended. Beat in eggs, 1 at a time, then vanilla. Add dry ingredients and beat just until blended. Using spatula, stir in cranberries, white chocolate chips, and nuts.
- For large cookies, drop dough by heaping tablespoonfuls onto prepared sheets, spacing 21/2 inches apart. For small cookies, drop dough by level tablespoonfuls onto sheets, spacing 11/2 inches apart.
- Bake cookies until just golden, about 18 minutes for large cookies and about 15 minutes for small cookies. Cool on sheets. Do ahead Can be made ahead. Store airtight at room temperature up to 2 days or freeze up to 2 weeks.
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Reviews 4
Total Time 1 hours 10 minutes
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Total Time 1 hours 10 minutes
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- Drop spoonfuls of dough about 1 inch apart on a cookie sheets. Bake 12 to 14 minutes, until light golden and set around the edges but still soft in the middle. Let set on cookie sheet 1 to 2 minutes. Transfer to a wire rack to cool.
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- Adjust an oven rack to center position and preheat the oven to 350°. Line two baking sheets with parchment paper. In the bowl of a stand mixer or a large bowl with a hand mixer on medium speed, cream the butter and sugars until light and fluffy. Add the eggs one at a time, fully incorporating between each addition, and add the vanilla until just combined. In a large bowl, whisk together the flour, salt, baking soda, and cinnamon. Add the dry ingredients and oats to the creamed butter mixture and mix until fully incorporated. Stir in the cranberries and white chocolate chips. Portion the cookies onto prepared baking sheets into 2 tablespoon-size portions spaced 2" apart. (You can use a medium-size cookie scoop). Bake until the edges are golden brown, 10 to 12 minutes. Gently transfer the cookies to a cooling rack.
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Reviews 4.6
Total Time 25 minutes
Category Desserts, Cookies, Oatmeal Cookie Recipes
Calories 104.1 calories per serving
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Reviews 4.6
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Calories 104.1 calories per serving
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Total Time 1 hours 25 minutes
Calories 130 per serving
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Reviews 4
Total Time 1 hours 25 minutes
Calories 130 per serving
- Bake 12 to 15 minutes or until light brown. Cool 2 to 3 minutes; remove from cookie sheet to cooling rack.
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Reviews 4.7
Total Time 25 minutes
Category Desserts
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Total Time 25 minutes
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- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture. Stir in the oats, raisins, cranberries and orange zest. Stir in baking chips. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° until the edges are lightly browned, 10-12 minutes. Cool on wire racks.
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Reviews 4.8
Total Time 46 minutes
Category dessert
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- In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. In a stand mixer fitted with a paddle attachment, beat the butter and sugars together until light and fluffy, about 1 minute. Add the egg and vanilla and beat until smooth. With the machine running, gradually add the flour mixture. Add the oats, cranberries and chocolate chunks. Mix until just incorporated (dough will be stiff). Using a 4-ounce cookie scoop, scoop slightly rounded mounds of the dough into 12 (2-inch-diameter) balls. Arrange 6 balls of dough, spaced evenly apart, on each baking sheet. Using the back of a spoon, flatten the tops slightly and bake until the cookies are slightly golden on the edges, about 13 to 15 minutes. Allow the cookies to cool on the baking sheet for 20 minutes before serving.
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- Drop spoonfuls of dough about 1 inch apart on a cookie sheets. Bake 12 to 14 minutes, until light golden and set around the edges but still soft in the middle. Let set on cookie sheet 1 to 2 minutes. Transfer to a wire rack to cool.
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Total Time 1 hours 20 minutes
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- Adjust an oven rack to center position and preheat the oven to 350°. Line two baking sheets with parchment paper. In the bowl of a stand mixer or a large bowl with a hand mixer on medium speed, cream the butter and sugars until light and fluffy. Add the eggs one at a time, fully incorporating between each addition, and add the vanilla until just combined. In a large bowl, whisk together the flour, salt, baking soda, and cinnamon. Add the dry ingredients and oats to the creamed butter mixture and mix until fully incorporated. Stir in the cranberries and white chocolate chips. Portion the cookies onto prepared baking sheets into 2 tablespoon-size portions spaced 2" apart. (You can use a medium-size cookie scoop). Bake until the edges are golden brown, 10 to 12 minutes. Gently transfer the cookies to a cooling rack.
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