Friday, May 25, 2012

What Is Love? A Recipe To Score!

What is love?  Baby, don't hurt me......<insert "Night At The Roxbury" Will Ferrell head shake dance>....oh wait, sorry, back to you guys! 

So, today, it's my 16th wedding anniversary and I felt compelled to share a true love recipe.  NO!  Sorry, after 16 years, this recipe is NOT related to my marital vows to my beloved husband; but instead, our holiday/anniversary weekend is going to be spent at the soccer field (where else?!?!).  As a tradition has become, especially at the soccer field,  I make these delectable, wonderful cookies and they are all the rage amongst kids and adults alike.  SCORE! 

Basically, I use my favorite Toll House recipe but I swap out the semi-sweet morsels with white chocolately goodness and I add a cup of cranberries.  Depending upon the crowd (teachers - yes; unknown students - no), I add about a cup of chopped pecans.  True love affair in a cookie, if you ask me. 

Lately, I prefer the pan cookie method - it's less time consuming (just smooosh that dough onto a sprayed cookie sheet) and the cookies stay wonderfully moist.

Seriously, these things are so worthy that for year after year, the recipients of my cookies at Christmas received these reliable morsels of love.  They come out great....every.....single....time.  Go ahead, you know you want to!  Just don't blame any extra curvaceousness on ME.

White Chocolate Cranberry Chip Cookies


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12-oz. pkg.) white chocolate chips
  • 1 cup of dried cranberries
  • 1 cup chopped nuts preferably pecans


PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

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