{"id":135,"date":"2008-10-07T08:38:07","date_gmt":"2008-10-07T13:38:07","guid":{"rendered":"https:\/\/thewannabegourmet.com\/?p=135"},"modified":"2023-12-07T14:58:54","modified_gmt":"2023-12-07T19:58:54","slug":"cranberry-white-chocolate-chip-cookies","status":"publish","type":"post","link":"https:\/\/thewannabegourmet.com\/?p=135","title":{"rendered":"Cranberry White Chocolate Chip Cookies"},"content":{"rendered":"
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Cranberry White Chocolate Chip Cookies<\/strong><\/em><\/p>\n

1\/2 cup butter, room temperature
\n1\/2 cup light brown sugar (packed)
\n1\/2 cup granulated sugar
\n1 egg
\n1 1\/2 tablespoons good quality brandy
\n1 1\/2 cups all-purpose flour
\n1\/2 teaspoon baking soda
\n1 cup white chocolate chips
\n1 cup dried cranberries<\/p>\n

Preheat oven to 375 degrees. Line two cookie sheets with aluminum foil.<\/p>\n

Fit your mixer with the paddle attachment and cream butter and sugars until smooth. Add egg and brandy and beat to combine. In a separate bowl, sift flour and soda together, add in increments with the mixer on low until just combined. Remove paddle and scrape down. Using a spatula, mix in cranberries and white chocolate chips. Using two tablespoons, drop healing teaspoonfuls onto prepared cookie sheets.<\/p>\n

Bake for 10-12 minutes or until lightly browned. It’s okay for the cookies to look slightly undercooked when you remove them from the oven. Allow them to cool, on the foil, for 3-4 minutes, then using a spatula, transfer to a wire cooling rack and allow to cool completely (they will crisp up slightly as they cool).<\/p>\n

Makes 20-24 cookies.<\/p>\n

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Cranberry White Chocolate Chip Cookies 1\/2 cup butter, room temperature 1\/2 cup light brown sugar (packed) 1\/2 cup granulated sugar 1 egg 1 1\/2 tablespoons good quality brandy 1 1\/2 cups all-purpose flour 1\/2 teaspoon baking soda 1 cup white chocolate chips 1 cup dried cranberries Preheat oven to 375 … Continue reading Cranberry White Chocolate Chip Cookies<\/span> →<\/span><\/a><\/p>\n

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