|mixing with a kitchen aid is nice|
|white chocolate chunks and milk chocolate chunks and cranberries = pretty|
|simply love my kitchen aid mixer|
|make sure to preheat your oven|
|little dollups of dough = sweet|
|cookies cooling so sweet and festive|
1. Arrange 2 oven racks in upper and lower thirds of oven. Preheat oven to 375 degree F
Line cookie sheets with parchment paper
2. On waxed paper, combine flour, baking soda and salt; set aside. In large bowl, with mixer
on medium speed, beat butter, sugars and corn syrup until just creamy. Beat in eggs and
vanilla until blended. Reduce speed to low. In 2 batches, add flour mixture, beating between
batches until just blended. Stir in 2/3 of cranberries and chocolate pieces. Refrigerate dough
15 minutes or up to 1 day.
3. Drop dough by rounded tablespoons. 2 inches apart, on prepared cookie sheets (return
remained dough to refrigerator) Bake 5 minutes. Working quickly, press some of the
remaining cranberries and chocolate into the cookies. Rotate sheets on rack and return to
oven for 6 - 8 minutes longer or until the edges are golden brown.
4. Transfer cookies to wire rack to cool completely. Repeat.
Store cookies layered with waxed paper. You can refrigerate for up to one week or in the
freezer for up to one month.
2 1/2 cups all purpose flour
1 Teaspoon baking soda
1/2 Teaspoon salt
3/4 Cup butter (1.5 sticks) softened
3/4 Cup dark brown packed sugar
1/4 Cup granulated sugar
3 Tablespoons light corn syrup
2 Large eggs
2 Teaspoons vanilla extract
1 Cup dried cranberries
4 oz. white chocolate chopped
4 oz. Semisweet chocolate choppedprep time 30 min ~ total time 1 hour plus cooling
makes 3 dozen cookiescranberry chocolate chunk cookies