Cranberry white chocolate cookies give a new twist to chocolate chip cookies.
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Cookie
1 cup Land O Lakes® Butter
1 cup firmly packed brown sugar
12 cup sugar
1 teaspoon vanilla extract
2 12 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
34 cup (4 ounces) chopped white chocolate
1 cup sweetened dried cranberries
12 cup chopped pecans, if desired
STEP 1
Melt butter in medium saucepan over medium-low heat. Continue cooking, watching closely, 10-12 minutes or until butter foams and turns very deep golden brown, being careful not to burn butter. Immediately remove from heat. Pour butter into large bowl, scraping bottom of pan to get all the brown bits. Freeze, stirring occasionally, 20-25 minutes or until butter is solid but still soft.
STEP 2
Combine butter, brown sugar and sugar in bowl; beat until well mixed. Add eggs and vanilla. 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 white chocolate, cranberries and pecans, if desired. Cover bowl; refrigerate 2 hours.
STEP 3
Heat oven to 350°F. Line cookie sheets with parchment paper. Set aside.
STEP 4
Drop dough by rounded tablespoonfuls, 2 inches apart, onto prepared cookie sheets.
STEP 5
Bake 11-13 minutes or until light brown. Remove parchment paper with cookies onto cooling rack. Cool completely.
