whole wheat white chocolate cranberry cookies
I'm not normally a huge fan of white chocolate, but I love when it's mixed with the tartness of dried cranberries. Perfect combination!
Note: Set out the egg and butter ahead of time so that they can reach room temperature.
This recipe makes approximately 35 small cookies.
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- This recipe is available in metric and imperial.
Set out ingredients. (This picture depicts a double batch.)
Chop white chocolate and set aside.
Cream butter, sugar and vanilla (extract). Add eggs, one at a time, then the vanilla. Sift together the dry ingredients and add to the creamed mixture.
Fold cranberries and chopped white chocolate into the dough.
Refrigerate dough for at least half an hour before balling and baking.
Roll dough into balls and flatten with spoon.
Bake at 180° C350° F for 12-15 minutes, or until golden brown.