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Cranberry-White Chocolate Chip Cookies

Guest Author - Sandy Moyer

Cranberry-White Chocolate Chip Cookies

  • 2-1/4 cups flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 cup rolled oats
  • 2/3 cup light brown sugar
  • 2/3 cup sugar
  • 1 cup butter, softened
  • 2 large eggs
  • 1 tsp. vanilla
  • 1-1/2 cup Craisins® (dried cranberries)
  • 1 cup white chocolate chips
  • 1 cup chopped pecans

Preparation -
Mix the flour, baking soda, salt and oats together, then set aside. In a large miixing bowl, beat the softened butter, both kinds of sugar, and eggs together until light and fluffy. Mix in the vanilla. Add the flour mixture and stir until well blended. Add the white chocolate chips, Craisins®, and chopped pecans. Stir all the ingredients together, by hand, until well blended. Spray cookie sheets with non-stick cooking spray. Drop by heaping teaspoons full onto the prepared cookie sheets. Bake in a preheated oven at 350° for 10 minutes, or until the edges of the cookies are very lightly browned. Remove from the oven, cool on cookie sheets for about a minute, then remove the cookies to wire racks to cool completely.

coups-pur-088031 - 88x31
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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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