White Chocolate Cranberry Cookies

 

Loved these, when they came out of the oven I thought they were absolutely perfect and wouldn’t change a thing in the recipe. It was a delicious marry of white chocolate chips, cranberry, almond extract and toasted coconut. The flavors were complex, achieved enough caramelization on the edges, and chewy enough reminiscent of a dressed up chocolate chip cookie.

I reduced the white sugar from 1 cup to 3/4 cups, accidentally added 1/2 teaspoon almond extract instead of 1/4, and for the 2 cups white whole wheat flour, I used 1 cup wholemeal and 1 cup white flour as that was what I had in my pantry.

Feel free to use an ice cream scoop to ensure that the cookies are evenly sized, and use the back of the scoop to create a slight indentation to flatten it before placing it in the oven. Place in the fridge before baking if you’d like them to stay their shape, and if you like crispy (but sloped edges, and slightly risky of losing its shape), it’s ok if you place them straight after mixing. I always like to rest my batter 24 hours though to let the flavors blend, especially when many mix-ins are used!

White Chocolate Chunk Cranberry Almond Cookies
Makes 24 cookies
Ingredients

Cranberry Almond White Chocolate Chunk Cookies adapted from Lovely Little Kitchen

3/4 cup salted butter, softened
3/4 cup granulated sugar
1/2 cup dark brown sugar, packed
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract – accidentally 1/2
2 cups white whole wheat flour
3/4 teaspoon baking soda
1 teaspoon salt
1 cup old fashioned oats
1/2 cup (heaping) sweetened coconut flakes, toasted
3/4 cup white chocolate chips, or chopped white chocolate
3/4 cup dried cranberries, chopped
3/4 cup crushed sliced almonds

To make White Chocolate Chunk Cranberry Almond Cookies

Preheat oven to 350 degrees

Spread coconut out in an even layer on a baking sheet. Bake for 3-4 minutes, stirring once, until coconut is light brown in color. Watch closely! Set aside.

In the bowl of an electric mixer, cream butter and sugars together on medium speed until smooth. Add eggs one at a time, and then vanilla and almond extract.

In a separate bowl, mix flour, baking soda, salt and oats. Gradually add to the mixing bowl on medium low speed until a dough forms. Add the toasted coconut, dried cranberries, white chocolate, and almonds and mix until evenly distributed. (Reserve some to sprinkle on top of the cookie dough balls before baking)

Scoop 1/4 cup size cookie dough balls onto a parchment lined baking sheet (six per sheet)

Bake for 12-15 minutes or until edges are nice and brown and center is just done. Allow to cool on the baking sheet for a few minutes before transferring them to a cooling rack.

 

 

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