Cranberry Almond White Chocolate Cookies
I think the creation of “craisins” is wonderful! I love them on cereal, in sweet breads and muffins. But craisins are spectacular in cookies. Yes, indeed. Cranberry Almond White Chocolate Cookies are marvelous. These lovely cookies come from one of my favorite Chocolate Chip Cookie recipes. Instead of chocolate chips, I substitute white chocolate chips. Instead of pecans, I used chopped almonds. Then I added craisins to make them even better!
I had six 30-ounce bags of almonds cluttering up space in my pantry. I am down to two now, but that’s because I’ve been trying to use them up in all kinds of cookies. Including this one. My husband used to eat almonds like they were candy so I stocked up. Then he decided he didn’t want to keep eating those for snacks and started on something else! So I decided to use them up in baked goods.
These cookies were divvied up and given to some new neighbors in our neighborhood. Because I chopped the almonds (rather than slicing them), no one can usually figure out what they are! They taste a flavor but can’t figure out what it is. The almonds add a delightful crunch, the craisins provide just a little tartness and the white chocolate chips make everything decadent and delicious. I used REAL white chocolate chips–not vanilla chips or premiere white baking chips. Those have no cocoa in them. They are NOT white chocolate. The only place in the DFW Metroplex I’ve been able to find them with regularity is Kroger’s private selection or Trader Joe’s.
Cranberry Almond White Chocolate Cookies are good for what ails ya! I recommend pulling this recipe out for holiday baking. But they’re easy and delectable enough to serve for everyday activities. Enjoy.
Cranberry Almond White Chocolate Cookies are amazingly delicious.
We loved the texture and crunchiness of these cookies.
These are whopper-sized cookies so they are quite substantial.
These cookies are perfect for holiday baking.
Here’s what I did.
I used these ingredients.
Soften butter. Add granulated sugar, brown sugar, vanilla, eggs, baking soda and salt.
Mix with an electric mixer until smooth and creamy.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add craisins, white chocolate chips NOT vanilla chips, and finely chopped almonds.
Stir, stir, stir until very well combined. This will take approximately 5 minutes.
Scoop and pack the dough into a large cookie scoop before leveling off.
Place cookie dough about three inches apart on UNGREASED baking sheets.
Bake about 15 minutes at 350 degrees or until done. My cookies took about 18 minutes to bake completely. Rotate cookie sheet pans on racks every seven to eight minutes of baking time.
Settle down with a tall glass of milk and enjoy.
Cranberry Almond White Chocolate Cookies are irresistible. Once you try one, you won’t want to stop!
These cookies are delightful for tailgating parties and potlucks. They’ll go fast. 🙂
Cranberry Almond White Chocolate Cookies are good for what ails ya! 😉
Here’s the recipe.
CRANBERRY ALMOND WHITE CHOCOLATE COOKIES
(My own concoction)
Cranberry Almond White Chocolate Cookies
- 3 18×26" cookie sheet pans
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- 1 spatula
- 1 1/4 cup cookie scoop
- 1 nut chopper to finely dice whole almonds
- measuring cups
- measuring spoons
- 2 wire cooling racks
- 1 1/2 cups unsalted butter softened (3 sticks)
- 1 1/4 cups granulated sugar
- 1 1/4 cups light brown sugar packed
- 1 tbsp. vanilla extract (tablespoon NOT teaspoon)
- 2 large eggs
- 4 cups unbleached all-purpose flour (Bleached flour toughens baked goods)
- 2 tsp. baking soda
- 1 tsp. sea salt
- 2 cups dried cranberries
- 11.5 oz. pkg. white chocolate chips NOT vanilla chips or premiere white baking chips
- 1 cup almonds finely chopped
- Preheat oven to 350°.
- Mix butter, sugars, eggs, vanilla, baking soda and salt in a large mixing bowl with electric beaters until smooth.
- Stir in flour, white chocolate chips, dried cranberries and almonds.
- Stir thoroughly; this may take 4-5 minutes.
- With a large cookie scoop, scoop cookie dough and pack it into the cookie scoop before leveling it off.
- Place onto ungreased cookie sheets approximately 3-inches apart.
- Bake 12-15 minutes or until lightly browned.
- Rotate cookies on racks every seven to eight minutes while baking.
- Cool cookies about 5 minutes on cookie sheets before removing to wire racks to cool completely.
NOTE: My cookies took about 18 minutes to bake completely.
NOTE: You will probably need to stir the cookie dough about 5 minutes to get all the flour worked into it.
NOTE: Because this recipe uses so much flour, I usually keep stirring after the flour has been worked in so that the dough is no longer crumbly. I continue stirring until the dough starts adhering together in large clumps.
NOTE: If the dough crumbles when you place it on the cookie sheet, the dough either isn’t stirred well enough or the dough is not packed into the cookie scoop firmly enough.
© Can’t Stay Out of the Kitchen
Cranberry Almond White Chocolate Cookies are mouthwatering and irresistible.
We gave most of these cookies to new neighbors. Everyone loved them and wanted more!
Everyone around our neighborhood is starting to call me the “cookie lady.” 🙂
These festive and beautiful cookies are great for holiday baking and a Christmas Cookie Exchange.