Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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Cranberry white chocolate cookies give a new twist to chocolate chip cookies.
Heat oven to 350°F. Line cookie sheets with parchment paper. Set aside.
Combine butter, brown sugar, sugar, eggs and vanilla in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add flour, baking soda and salt; beat at low speed until well mixed. Stir in cranberries, pecans and remaining baking chips.
Drop dough by rounded tablespoonfuls, 2 inches apart, onto prepared cookie sheets.
Bake 12-14 minutes or until light brown. Remove parchment paper with cookies onto cooling rack. Cool completely.
Microwave reserved 1/2 cup baking chips in bowl 1-2 minutes or until melted and smooth; drizzle over cookies.
Dietary Fiber: 1g
Just made these and they were delicious and easy to make. Skipped the drizzle and just used all the chips in the cookies.
Awesome, easy to follow recipe so worth the time to make. Followed recipe exactly except I didn't bother doing the drizzle on top, just added the chips for that right into the batter. KEEPER FOR SURE!
The cookies were excellent and easy to make. I had to bake them for only 10 minutes. The first pan turned a little darker then I would have like them. The only thing that wasn't clear was the drizzle on the top of the cookies. The recipe didn't indicate what was used.....as shown in the picture with the recipe.
This was an awesome recipe
was pretty good, easy to make
These are very good cookies! This recipe is definitely a keeper! I will be adding this one to my christmas cookie recipes. Thank u for this wonderful recipe.
My husband and daughter loved these. My daughter said best I ever made.
These cookies look tasty but i do not see the ingrediants for the drizzle (frosting) that is on the cookie.
These are the bomb, everyone loved them.
I add one cup of macadamia nuts to the batter. I bake gigantic cookies to sell at our State Farmers Market and these are a hit. I use a half cup scoop and bake the cookies for 13 minutes at 375. They will look underbaked but they are not.
Absolutely a wonderful cookie.
Have been making these cookies for about 6 months now and EVERYONE wants the recipe. I recommend you try it, you will receive as many compliments as I do. I now double the recipe, as I'm sure you will also.
Great tasting cookie, you don't even need the drizzle on top. They're a little flatter than I was hoping for, but overall very easy and delicious.
These are the best cookies the white chocolate go so great together, you should really make this recipe!!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1338
© 2015 Land O'Lakes, Inc.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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