Tuesday, June 19, 2007

White Chocolate Chip Craisin Cookies

My sister discovered this recipe last Christmas and it has become one of my favorites. I have never been much of a white chocolate fan. I guess I am a dark chocolate snob, but after making these cookies I have completely change my ways and I now love white chocolate. It just hast to be paired with the right ingredients. It goes so well with the pecans and the craisins in these cookies. Instead of white chocolate chips I used a Ghiradelli white chocolate bar chopped up. Something about a large chocolate bar looks pretty to me...I must be weird. This is a great recipe that I encourage you to try.

White Chocolate Chip Craisin Cookies

3 c flour
1 tsp soda
3/4 tsp salt
1 c unsalted butter
1 c brown sugar
3/4 c sugar
2 eggs
1 Tbls vanilla
1c crasins
1 1/2 c white chocolate chips
1 c pecans, chopped (You could substitute another kind)



Preheat oven to 350F and line baking sheets with parchment paper.

Cream butter and sugars until fluffy. Beat in the eggs and vanilla.

In a separate bowl, combine the flour, baking soda, and salt.

Slowly add the flour mixtures to the cream mixture. Stir until almost incorporated. Add the crasins, white chocolate, and pecans. Mix until everything is just together.


Roll into heaping spoonfuls and bake at 350F. The time varies. I made heaping tablespoonfuls and baked for 11 min. The recipe calls for huge cookies that you bake for 15 min. So you may want to watch the first batch, depending on how large you make them.

22 comments:

Anonymous said...

These are the best cookies I have ever made. I brought them to a small get together over 2 weeks ago and still have people asking me to get them the recipe. My husband brought them to work and said they fought over the last three. Thank You!!!

Dora said...

These cookies are SO GOOD. I love making them and have done it a few times.

meowcat14 said...

Wow! I cam across your blog while looking for a good cranberry white chocolate cookie recipe. I made two batches of cookies (in smaller 2-3 bite size) came out to over 8 dozen cookies. I shared half with coworkers, about 6-8 hungry college students and professionals, they didn't even last a day. The other half I took to my Economics class - I think they may have sealed an "A+" in the class. They were so good my professor hardly shared!

Thank you! I'll definitely be trying more of your recipes!

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Tricia said...

I love these cookies! I *always* put the dough in the fridge for 5-10 minutes before putting them on the baking sheets, that way they never spread and get flat while baking.
Also, after they cool I drizzle sugar on them to make them look extra special.
Combine confectionery sugar with milk and a little bit of vanilla until its at a good consistency to drizzle and enjoy! Whenever I make these cookies I always get compliments and am asked how to bake them. :)

Anonymous said...

Excellent recipe! Everyone loved these at Thanksgiving, so I am back to get the recipe for Valentine's Day. Sending them off to my cousin and his friends at college. Thanks for something that's easy yet different!

Anonymous said...

Hello. And Bye.

Anonymous said...

A little to sweet for my liking. I put half of the white sugar that the recipe called for the second time and then they were great.

Anonymous said...

Where did the recipe originate from?

Anonymous said...

These are by far my favorite cookies to make. I also add shaved coconut to them, but omit the pecans.

Anonymous said...

how many cookies does this delicious conundrum make?

Anonymous said...

these are the best cookies! I use almonds slivered, as well as chopped. And add about a tsp of almond extract. DEElicious!

Anonymous said...

these cookies are wonderful, but when i made then mine were like puffy, they didnt look like yours in the picture. How do i get them flat like that?

Anonymous said...

A Tablespoon of vanilla seems like a lot! Does it really use that much?

Anonymous said...

I changed this recipe up a little bit, based on what I had available in the kitchen (anything to avoid going to the store). Half semi-sweet chocolate and half white chocolate, half walnuts and half cashews, all brown sugar instead of 3/4 c white sugar. Oh, and I used brandy instead of vanilla. It came out AMAZING. Basically, this recipe can be changed up pretty easily to put anything you want in there, which I think is an important part of any good cookie recipe. Great job!

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