Cranberry, Orange and White Chocolate Chunk Cookies

Cranberry, Orange and White Chocolate Chunk Cookies

Blogger, Julie Van Rosendaal of dinnerwithjulie.com shares a recipe. The creamy sweetness of white chocolate offset with the tartness of fresh orange and cranberries create a favorite cookie.

Prep Time

1:10

Hr:Mins

Total Time

1:10

Hr:Mins

Makes

Makes 1 1/2 dozen cookies

1/4
cup butter, softened
1/2
cup sugar
1/2
cup packed brown sugar
Grated zest of 1 orange
1
egg
2
teaspoons vanilla
1 1/2
cups Gold Medal® all-purpose flour
1/2
teaspoon baking powder
1/2
teaspoon baking soda
1/4
teaspoon salt
1
cup fresh or frozen (unthawed) cranberries, coarsely chopped or left whole
1/2
cup white chocolate chunks or chips
  1. Heat oven to 350°F. Spray cookie sheets with nonstick cooking spray or line with parchment paper. In a large bowl, beat butter, sugar, brown sugar and orange zest on medium speed of the electric mixer until well blended. (The mixture will have the consistency of wet sand.) Add the egg and vanilla and beat until smooth.
  2. In a small bowl, stir together the flour, baking powder, baking soda and salt. Add to the sugar mixture and stir by hand until almost combined; add the cranberries and white chocolate and stir just until blended.
  3. Drop spoonfuls of dough about 1 inch apart on a cookie sheets. Bake 12 to 14 minutes, until light golden and set around the edges but still soft in the middle. Let set on cookie sheet 1 to 2 minutes. Transfer to a wire rack to cool.
Makes Makes 1 1/2 dozen cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tips from blogger, Julie Van Rosendaal
- If using frozen cranberries, chop cranberries while still frozen - This is a nice chewy cookie, use of fresh/frozen cranberries verses craisins gives the cookie a nice fresh slightly tart flavor - Cookies do spread during baking - Crack eggs in a separate bowl to make sure egg is okay, and you do not get any shell into the rest of your mixture - Dough will be sticky - We recommend using a scoop for making balls of cookie dough – this will assist in making sure all balls are consistent in size for even baking - We recommend placing parchment on baking sheet for easy removal of cookies, and speedy clean up – if using parchment, do not need to use non-stick cooking spray - We do recommend adding the pecans as suggested or walnuts - Semi-Sweet Chocolate Chips could be substituted for the White Chocolate Chunks/Chips - Creaming – “to beat and ingredient or combination of ingredients until the mixture is soft, smooth, and creamy. This term is often used when a recipe calls for a fat such as butter and blending it with sugar” (Food Lover’s Companion – Herbst and Herbst)

Nutrition Information:

1 Serving (1 Cookie)
  • Calories 160
    • (Calories from Fat 50),
  • Total Fat 5g
    • (Saturated Fat 3g,
    • Trans Fat 0g),
  • Cholesterol 20mg;
  • Sodium 110mg;
  • Total Carbohydrate 25g
    • (Dietary Fiber 0g,
    • Sugars 16g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.