1 package (12 oz.) or 2 cups white chocolate chips
1 cup sweetened dried cranberries
How to Make It
PREHEAT oven to 350°F. Line 2 cookie sheets with Reynolds Parchment Paper; set aside. On another sheet of parchment paper, combine flour, baking soda, and salt; set aside.
BEAT butter, brown sugar and granulated sugar together in a large bowl, with an electric mixer, until light and fluffy. Beat in eggs and vanilla. ADD flour mixture gradually to butter mixture and beat until well blended. Stir in white chocolate chips and dried cranberries. Drop dough by heaping tablespoons onto parchment-lined cookie sheets.
BAKE 12 to 14 minutes or until light brown. Slide parchment with cookies onto a wire rack to cool.
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This is one of the best recipes I have found using white chocolate chips. I tweaked the recipe a bit. I only used 1/2 cup of white sugar and a half cup of the brown sugar. I omitted the raisins and used dried cranberries and pitted dates that I chopped into small pieces. Best recipe ever. I took a batch to work and they flew out of the break room. Will definitely make again. This is a keeper.
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