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–+ servings
Buttery Cranberry and White Chocolate Chip Cookie Recipe

Buttery Cranberry and White Chocolate Chip Cookie Recipe

Yield: 4 dozen
Prep Time: 10 mins
Cook Time: 12 mins
These Cranberry and White Chocolate Chip Cookies are buttery, moist, and the best dessert or snack!
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Ingredients

  • 1 cup Country Crock®
  • ¾ cup packed brown sugar
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp. vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp. baking powder
  • ¾ tsp. salt
  • ¼ tsp. baking soda
  • 1 cup dried cranberries
  • 1 cup white chocolate chips

Instructions 

  • Preheat oven to 375°. Mix brown sugar, granulated sugar, Country Crock spread, egg, egg yolk and vanilla into a large bowl until well mixed. Stir in flour, baking powder, salt and baking soda until blended (dough will be soft and creamy).
  • Add mix-ins into the dough until every spoonful of dough has some of the delicious mix-ins. (Try leftover Halloween candy, or use your favorite mix-ins such as dried fruit, HERSHEY’S Kitchens® baking chips, sprinkles, etc)
  • Drop dough by rounded tablespoonfuls onto ungreased baking sheets 3-inches apart. Bake 10 to 12 minutes until edges are lightly golden. Cool 1 minute on wire rack; remove from baking sheets and cool completely.