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Double-Chocolate Cranberry Cookies
roll (16.5 oz) refrigerated chocolate chip cookies
cup sweetened dried cranberries
cup chopped pecans
cup white chocolate chunks or white vanilla baking chips
teaspoon vegetable oil
Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in cranberries and pecans. Onto ungreased cookie sheet, drop dough by well-rounded tablespoonfuls 2 inches apart.
Bake 9 to 13 minutes or until light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
In small microwavable bowl, microwave white chocolate chunks and oil on High 30 to 45 seconds, stiring oncer; until melted and smooth. Place melted chocolate in small resealable food-storage plastic bag; seal bag. Cut 1/8-inch hole in bottom corner of bag. Squeeze bag gently to drizzle white chocolate over cookies. Plaved on waxed paper; Let stand until set. Store tightly covered between sheets of waxed paper.
Dried cherries and macadamia nuts can be used in place of the dried cranberries and pecans.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
1 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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