These
heavenly delights were made by Lisa Rice, manager of the Wolfville Memorial
Library. The recipe can be found on page 112 in A Baker's Field Guide to Chocolate Chip Cookies by Dede Wilson. Drop in today to say hi and have a sample.
Ingredients:
2 ¾ cups all-purpose
flour
1 tsp baking soda
1 tsp salt
1 cup unsalted butter,
softened
¾ cup granulated sugar
¾ cup firmly packed light brown sugar
2 tsps vanilla extract
2 large eggs
2 cups white chocolate morsels
2 cups sweetened dried cranberries
1. Preheat oven to 375°F. Line 2 cookie sheets with parchment paper.
2. Whisk
flour, baking soda, and salt together in a medium-size bowl.
3. In
a large bowl with an electric mixer on a
medium-high speed, beat butter until creamy, about 2 minutes. Add granulated sugar and light brown sugar
gradually, beating until light and fluffy, about 3 minutes, and scraping down
bowl once or twice. Beat in vanilla,
then eggs, one at time, scraping down bowl.
Add about one-third of flour mixture, and mix on low speed. Gradually add remaining flour mixture, mixing
just until blended. Stir in chocolate
morsels and cranberries. * Drop by ¼ cup
amounts 3 inches apart on prepared cookie sheets; do not flatten.
4. Bake
until edges and tops just begin to turn light golden brown, about 15
minutes. Place sheets on racks to cool
for 3 minutes, then slide parchment onto racks to cool cookies completely.
*Note
I made regular size cookies and cooked them for less time, about 11
minutes. Makes a couple dozen.
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