Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 3

"I borrowed this recipe from my mother-in-law and added the white chocolate chips and dried cherries. We think they are even better than the original. Freezing the dough before baking helps the cookies hold their shape in the oven. You can use dried cranberries if you prefer." --CL Reader

Recipe by Cooking Light September 2002

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Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

Yield:
2 dozen cookies (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk.

  • Combine butter, granulated sugar, and brown sugar in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg white; beat 1 minute. Stir in flour mixture, dried cherries, chocolate chunks, and white chocolate chips.

  • Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Place pans in freezer for 5 minutes. Bake at 350° for 10 minutes or until lightly browned. Cool on pans 2 minutes. Remove from pans; cool completely on wire racks.

Nutrition Facts

98 calories; calories from fat 30%; fat 3.3g; saturated fat 2g; mono fat 1g; poly fat 0.1g; protein 1g; carbohydrates 16.6g; fiber 0.4g; cholesterol 7mg; iron 0.5mg; sodium 63mg; calcium 12mg.
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