I always pick dried cranberry over raisin. Because I love the unique tanginess. And just because Christmas is around the corner. I decided to make these dried cranberry white chocolate spice cookies. If you don’t know, dried cranberry and white chocolate are best friends. And when they go with cinnamon and ginger, oh my!!!
Ingredients (around 20 cookies):
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
2 large eggs, room temperature
1 teaspoon vanilla
3/4 cup unsalted butter, softened
3/4 cup brown sugar
3/4 cup white sugar
1 cup whole oats
1 cup dried cranberries
1 cup white chocolate chunks
Preheat oven to 350F.
In a bowl, sift flour, baking soda, baking powder, salt, ground cinnamon and ginger.
In a separate bowl, cream together butter, brown sugar, and white sugar until fluffy. Add egg and vanilla. Combine well.
Add flour mixture to wet ingredients and stir until just combined. Then add oats, cranberries, and white chocolate.
Form the dough into tablespoon-sized balls, place onto a cookie sheet. Leave 2 inches apart between cookies.
Bake for 12 to 15 minutes until the edge is slightly brown. Transfer to wire rack and cool completely.
I like raisins…just not in my cookies. Cranberries are an excellent choice. These look delicious.
Awesome, love them!!!
OMG! A good friend of mine makes cookies using cranberries and chocolate chunks..she calls ’em crack cookies…cause they’re just irresistable
Mmmmm….all my favorite cookie ingredients…must be heavenly!
I love dried cranberries too and love them added to all kinds of baked goods, and savory dishes too. Your cookies look delicious.
I will always pick cranberries over raisins too. This looks like another great cookie recipe to add to the pile!
What a great recipe, really like this!
Hmm… It’s hard to pick which one I like more. I like both cranberries and raisins, but I guess if I had to say I’d pick the cranberries. These cookies look great, I love that you used whole oats in here!
I agree – cranberries have a unique tanginess, which makes me hesitate to use them but I’m always happy with the results when I cook with them as they seem to loose some of the sharpness when heat is applied. The sweetness of white chocolate is a perfect partner in these gorgeous cookies.
Cranberry white chocolate cookies are always a huge hit when I make them! Love them :)
I love both, but I do tend to pick the cranberry, too. I need some milk with this, please.