Tuesday, October 1, 2013

Simply Blissful Chewy White Chocolate Cranberry Cookies in 30 Minutes


With a love of Strabucks Cranberry Bliss Bars it was only a matter of time before that inspiration carried over to another treat.  These are the epitome of the cranberry bliss bar perfectly packaged in a crisp on the outside, chewy on the inside cookie.

After eating these by the handful I decided it was best to freeze them and keep them out of my sight.  You know they say out of sight out of mind.  Sadly, that doesn't always work.  So now I have started a whole new method to keep from eating them all.
I give them away.  So, if you are a friend or a neighbor you may just be getting a delivery soon.  Get the recipe, make the cookies.  They take a mere 30 minutes from prep to plate.

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Yield: 90 (1 tablespoon) cookies
Author: Donna Elick
Cranberry Bliss Cookies with White Chocolate

Cranberry Bliss Cookies with White Chocolate

With a love of Strabucks Cranberry Bliss Bars it was only a matter of time before that inspiration carried over to another treat. These are the epitome of the cranberry bliss bar perfectly packaged in a crisp on the outside, chewy on the inside cookie.
Prep time: 15 MinCook time: 11 MinTotal time: 26 Min

Ingredients

  • 1 cup light brown sugar, firmly packed
  • 1/2 cup granulated sugar
  • 1 cup unsalted butter, room temperature
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/8 teaspoon ground ginger
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup (5 oz) dried cranberries
  • 1 (12-oz) bag white chocolate chips

Instructions

  1. Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
  2. In the bowl of a stand mixer (or in a large bowl with an electric mixer) combine sugars and butter. Beat ingredients until they are light and fluffy, about 3-5 minutes. Leave mixer on and add eggs, vanilla, cinnamon, ginger, salt and slowly sprinkle baking soda in. Once ingredients are well combined, turn mixer to low and add flour. Mix until just combined. Add dried cranberries and white chocolate chips. Mix to combine (or fold in if you prefer).
  3. Using a 1 tablespoon scooper or heaping teaspoon full drop cookie dough onto prepared baking sheets.
  4. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
  5. Serve and enjoy!
DONNA'S NOTES
  1. This dough freezes perfectly. Just scoop onto a cookie sheet and flash freeze the dough for a few hours. Then place frozen scoops into a freezer bag and remove and bake as desired. Recommended to freeze up to 8 weeks.
  2. Baked cookies can be stored in the freezer for up to 6 months. Store in a resealable freezer bag.

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