Cranberry Walnut Cookies (with White Chocolate Chips)
User Reviews
5
Cranberry Walnut Cookies (with White Chocolate Chips)
Description
The cookie dough incorporates granulated and brown sugars creamed with butter or shortening, enhanced with vanilla and eggs for richness. Dry ingredients including flour, baking soda, and salt are folded in gradually, ensuring the right texture. White chocolate chips, walnuts, and dried cranberries add distinct sweet, nutty, and tart flavors respectively. Refrigerating the dough for at least four hours firms it, which helps prevent spreading during baking and allows flavors to meld.
Baked cookies emerge with a tender crumb and a blend of chewy and crunchy ingredients. They can be stored properly to maintain moisture and freshness, with tips such as including a piece of bread in a sealed container to keep them soft. This recipe yields a batch of well-balanced cookies ideal for sharing or personal enjoyment.
Ingredients
- ¾ cup granulated sugar
- ½ cup light brown sugar
- 1 cup butter or shortening
- 2 large egg
- 1 teaspoon vanilla extract
- 2 ¼ cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup white chocolate chips (Ghirardelli)
- 1 cup walnut slightly crushed, pieces
- 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
- Chill cookie dough in the refrigerator for at least 4 hours to firm it up and prevent over-spreading during baking.
- Storing cookies with a piece of bread in a sealed container helps maintain their moisture and softness.
- Nutrition information is approximate and was calculated using an online nutrition calculator.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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