Cranberry Walnut Cookies (with White Chocolate Chips)
User Reviews
5.0
33 reviews
Excellent
Cranberry Walnut Cookies (with White Chocolate Chips)
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Adding a holiday twist to a classic chocolate chip cookie favorite is as easy as swapping in a few key ingredients for these festive Walnut Cranberry Cookies.
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Ingredients
- ¾ cup granulated sugar
- ½ cup light brown sugar
- 1 cup butter or shortening
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup white chocolate chips (Ghirardelli)
- 1 cup walnut pieces slightly crushed
- ½ cup dried cranberries
Instructions
- Add ¾ cup granulated sugar, ½ cup light brown sugar, and 1 cup butter or shortening to a mixing bowl.
- Cream sugar and butter or shortening together with a hand mixer until well combined, approximately 2 minutes.
- Add 1 teaspoon of vanilla extract and 1 large egg. Mix until combined.
- Add the second large egg and mix until combined.
- Combine 2 ¼ cups flour, 1 teaspoon of salt, and 1 teaspoon of baking soda in a separate bowl. Stir.
- Add the dry ingredients to the mixing bowl methodically. I add the dry ingredients in four equal-ish additions. After each addition, mix until just combined with a hand mixer. Repeat until the dry ingredients are completely mixed in.
- Add 1 cup white chocolate chips, 1 cup crushed walnuts, and ½ cup dried cranberries to the mixing bowl, and mix by hand with a spoon until just combined.
- Cover with plastic wrap, pushing the plastic wrap down tightly to the cookie batter to keep the air out.
- Refrigerate for at least 4 hours or overnight.
- Preheat the oven to 325 degrees Fahrenheit.
- Remove cookie dough from the refrigerator.
- Using a cookie scoop, scoop 12 cookies onto a baking sheet, leaving a generous amount of space between each (or however many will fit; I was able to fit 12 at a time on a large aluminum baking sheet).
- Bake for 11-12 minutes.
- Remove the cookies from oven and let sit on the baking sheet for 2-3 minutes. Remove each cookie with a spatula and let cool on a cooling rack.
- Repeat until you've used up all of the dough. Makes 40 delicious and festive AF cookies.
Notes
- *Nutrition information is approximate and was calculated using an online nutrition calculator.
- Chill the cookie dough in the refrigerator for 4 hours before baking. Refrigerating cookie dough helps firm up soft cookie dough and prevents cookies from over-spreading during baking. A trip to the fridge also gives the flavors in the cookie dough a chance to get acquainted.
- Tuck a piece of bread in along with your cookies in a sealed container to keep 'em moist. For real-real, it works! And solves the age-old question of what to do with the butt of the bread loaf.
Nutrition Information
Show Details
Calories
148kcal
(7%)
Carbohydrates
16g
(5%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
10mg
(3%)
Sodium
94mg
(4%)
Potassium
41mg
(1%)
Fiber
0.5g
(2%)
Sugar
10g
(20%)
Vitamin A
15IU
(0%)
Vitamin C
0.1mg
(0%)
Calcium
17mg
(2%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 40cookies
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Calories | 148kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 10mg | 3% |
| Sodium | 94mg | 4% |
| Potassium | 41mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 10g | 20% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 17mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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