I brought these cookies to my family Thanksgiving and all but 3 lonely cookies were devoured despite having some fierce competition from pumpkin pie, oreo ice cream cake, thumbprint cookies, pumpkin rolls, and more. I had not one person, but three different aunts/uncles that asked me for the recipe. And now, I'm sharing them with you :). These cookies burst with goodies...in fact, I might actually decrease the amount of chips in the future out of personal preference for a higher cookie to stuff ratio but left the directions as is for now.
Thanks again for A Taste of Home Cooking for hosting the swap (this edition was Thanksgiving Desserts)! I'm not sure yet who got my post and I gave them two options so I'll come back and update this post later once I know. I didn't tell you but I'm secretly floating somewhere in the Caribbean Sea as you're reading this right now. Ahhh, sand between my toes and sun on my face :D.
Cranberry White Chocolate Almond Cookies
- 3 cups all-purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 cup unsalted Butter, room temperature
- 1 cup Brown Sugar
- 2 whole large Eggs
- 1 tablespoon Vanilla
- 1 cup dried Cranberries
- 1 cup White Chocolate Chips
- 3/4 cup chopped Almonds
- Preheat oven to 350F degrees.
- Beat butter and sugar in a large mixing bowl until fluffy, about 2-3 minutes. Beat in eggs, one at a time. Then add vanilla and mix. Add dry ingredients until just blended. Add cranberries, chocolate and almonds and incorporate into dough.
- Drop by the heaping Tablespoon onto an ungreased cookie sheet leaving 1 - 1.5 inches between each drop.
- Bake at 350F degrees for about 12 minutes or until lightly golden brown.