Cranberry-White Chocolate Cookies

I modified the recipe (based on past reviews and according to taste): 1) to counter the dryness comments, added 2 T of vegetable shortening to the butter. 2) reduced the sugar to 1 C (the sweetened dried cranberries would make up for the -1/3 C). 3) added 1 tsp. vanilla (while creaming the butter). 4) baked for 15 minutes on silicone sheets. The dough was so thick even my KitchenAid 4.5Qt mixer was rocking back & forth. First time I experienced that.  FYI: 1 cookie sheet was an airbake one, while the other was a regular cookie sheet; the results were the same. They tasted delicious! 

Delicious !!!!

These were one of my husband's favorites on our holiday plates this year. I used orange flavored dried cranberries which added the slightest hint of citrus to the cookies. Very nice!

These were very good! I made them very small v(smallest cookie scoop), so no need to flatten. I also didn't have enough white chocolate chips - so made up the difference with chocolate. Mmmm! Nice "different" cookie to have around. Hubby isn't a fan of cranberries - so we probably wont make them again here!

I also used the Craisins when making these cookies. Tried them right out of the oven and they were so good. The problem I ran into was that the next day they were hard as rocks; not sure what happened. I had them in an airtight container, so I put a sheet of waxed paper on top, quartered an apple and placed it on the waxed paper, and by the end of the day, they had softened somewhat. Still had good flavor and I will probably try them again.

I'm giving these cookies 5 stars based on their potential. I made them this week for the first time and learned several things in the process. The first thing I learned is to read more than just the few reviews under the recipe. It wasn't until I was done that I read further and found that after soaking the cranberries for 8 minutes in boiling water, they should be dried after they are drained! I went straight from the colander to the mixer and my dough was way too moist. The second thing I learned is not to bake them on the Air Bake trays (at least not in my oven). If held up to the light, you can see the day after tomorrow thru the first tray of cookies but the second tray, baked on a regular cookie sheet, came out fine. The bottom line is they taste great and I will definitely make them again.

These turned out wonderful with the following changes - increased butter to 3/4 cup, steeped crasins and reserved liquid, which I added as needed to batter when mixing to keep it moist and pliable enough for my hand mixer. Because I used the cranberry liquid, I did not add vanilla as others had mentioned in their reviews. I dropped by heaping teaspoon instead of tablespoon. Cookies came out moist, browned up along the edges, and were properly baked inside at 10 minutes. These changes corrected the shortcomings mentioned in previous reviews.

I soaked the cranberries over night in orange juice

I love the combo of white chocolate and cranberries. I took the advice of the user who said to steep the cranberries in boiling water for 8 minutes - GREAT idea - really made the cookies moist. I also added vanilla. Only thing is that you must flatten these out before baking; my first batch was pretty brown on the outside and still really underdone (not in a good way) on the inside. Once I flattened the dough for the next two batches, they were outstanding.

These will be one of my 'go to' cookies forever!!! I followed the recipe exactly, only baked them a bit longer. These are requested whenever it's time for cookies.

fabulous! make several batches 'cause they kept disappearing over the holidays!

I made these cookies for a company bake-off and won! My first baking achievement ever. These cookies are easy to make and so delicious...especially warm! I've made two batches already!

made them for the first time to put in christmas goodie bags. i was so very impressed. my husband likes them because they're not too sweet. will definitely be making these again.

Easy recipe. Very appealing looking cookie. I thought the whole craisens were a bit much, and ground them in my food-processor..much nicer, more subtle

My husband and coworkers LOVE these cookies. I make them each holiday season.

I thought the white chocolate chips gave the cookie an odd flavor for some reason...and I am a person that is normally a big fan of white chocolate. However, my guests seemed to enjoy them. Dough did get quite thick when mixing...use a powerful mixer.

Followed the directions and the cookies turned out beautifully. The one thing that was a bit frustrating was that it was hard to tell when they were ready. For my oven, 12 minutes was not enough time. We needed more like 14. But the tops don't turn "golden" like many cookies do, so the first batch of ours burnt because we kept them in for 16 minutes because they just didn't look done. Once we got the timing down (14 mins), things worked well and the cookies turned out nicely.

These are good but unfortunately the white chocolate has palm kernel oil which has high saturated fat. Can't find any white chocolate without it. Won't bother to make again.

After reading the reviews I decided to make the recipe exactly as listed. I baked 6 of the cookies and decided that the readers who added the vanilla were right on. 1 tsp of vanilla make and make sure you do not cook them too long (they could get a little dry). I had a hard time keeping them around until the party the next day...I seem to have cookie theives.

Delicious! Super easy- will definitely make again!

If you add a step, this recipe is over the top. We're working with DRIED cranberries, similar to dry raisins. Sooooo...Heat small amount of water to boiling, pour over dried cranberries & let them "steep" for 8 minutes. Drain completely & dry with paper towel... This is the same method used in REALLY good, old-fashioned raisin ANYTHING. Soaking & drying are key here. If you want to add a flavoring of almond or other, add it to the soaking liquid prior to draining...& then drain'n'dry & continue. This really adds the moisture to the cookies.. Have to agree, dumping dried anything into a cookie recipe will make the dough crumbly as it's looking to soak up the moisture. I'm giving 5 stars for recipe...but NOT 5 stars for method. Sorry! But just too good to keep people away.

These are great but the White Chocolate-Dipped Oatmeal-Cranberry Cookies are even BETTER!

My husband and I have a Bed and Breakfast in New England and we've made this recipe dozens of times to rave reviews! It's the most requested cookie, ever, including our famous oatmeal raisin. Use butter, only, and watch cook time closely. Don't let tops brown. You can freeze the cookie dough before baking by scooping out a "tablespoon" worth, putting them on cookie sheet and freezing them for 30 min. then double bag them in a ziplock. Bake just a tad longer, but no need to thaw before baking.

This is one of my favorite cookie recipes. It is perfect for Christmas time. I get more compliments on this cookie than any I have ever baked. I was surprised to see that there were bad reviews. I don't change a thing in the recipe. I was wondering if the unhappy cooks had used margarine instead of butter. I have made this cookie at least 8 times and it is always delicious and pretty.

These cookies are so easy to make and they taste wonderful. They have been requested numerous times by family members.

I wanted to try something new and love cranberries and I added nuts to mine and they are great.. My whole family and all of my friends love them..

Wow! This reecipe makes my hair stand up! By far, THE best cookie recipe. The tartness of the Craisins complements the creamy sweetness of the white chocolate perfectly. A very simple recipe to make, too. Make extra or they'll be gone too quickly!

I had to go with the 2-star rating. This recipe has potential, but it's off. The cookies are cake-like because of the two eggs, and the choc chips and cranberries would not incorporate at the end - too much compared to the dough. I will not make these again.

I tried this recipe when it was published in the magazine and don't remember having problems with it-liked the result. But after seeing some of the problems others have had I made some changes for this Christmas. I melted the butter before adding it and chopped the cranberries and chocolate (white and chocolate chips) fine. I also used whole wheat pastry flour and tripled the batch. These have been a favorite and we proudly shared with family, friends, and neighbors. Best wishes!

These were a hit with the family. I am not a white chocolate fan but with the sweet-tartness of the cranberries it blended very well. I didn't find them to be too dry at all, the batter was fine. My only objection is they seemed to get a bit hard rather quickly. Next time I will make sure they are stored in an airtight container rather than the cookie jar. White cookie with red berries, they are a very pretty cookie.

I have made these twice (once for a cookie exchange) and think they are wonderful. I have not had any problems with the dough being dry. Maybe it helps using a stand mixer. I did not add any extra butter but did add 1 tsp. vanilla. I used a cookie scoop (Pampered chef) that is just a little under a TBS and my cookies cooked in 11 minutes. I opted to not flatten the cookies and they stayed a little more in a mound shape. For a smaller cookie that works fine.

I added the extra butter, per others' recommendation, yet still found the cookies to be on the dry side. The base flavor of the cookie is really good, but they were pretty crunchy/crumbly.

Oh my gosh - you must bake these cookies!! They were a HUGE hit. Even my dad, who is "not a cranberry lover" couldn't stop eating these. Everyone was requesting the recipe; they were very impressed! I did end up baking the cookies about 15-17 minutes (instead of 10-12). I might have made my "heaping tablespoons" of dough larger than intended, but they did need to go a few more minutes. I would bake these again in a second - in fact, I'm baking them again next week for a party. A great holiday - and any time of year - recipe.

I made these cookies for my softball teams holiday party and they were great. I read the other reviews and saw that some people thought that the batter was dry, so I added an extra tablespoon of butter. I was surprised the recipe didn't call for vanilla, so I added a teaspoon to the batter. After I put the cookies on the cookie sheet, I flattened them slightly, and when they were done, they looked just like the picture. These cookies are a definite repeat.

I would not recommend this recipe. I tried it twice, and both times the dough was dry and crumbly. Obviously whoever wrote this recipe did not do a very thorough test of it before submitting it. I'm really disappointed in this recipe. Upon reading the other comments, I see that other people found the dough also to be dry, and one person added butter. It shows that this recipe has not been practiced and perfected and probably shouldn't be up on this web site. I just wasted a lot of time and ngredients for cookies that I was excited to make and am now not sure how I feel about using this web site and trusting the recipes that are on it.

This recipe is absolutely delicious!! I can't stop eating these cookies so I brought them to work and my co-workers are addicted also. I read the other reviews and can't figure out what they are talking about. My cookies looked just like the picture, no problem with the dough or dryness, cooked in the designated time. The only problem with these cookies is the weight you will put on from not being able to stop eating them!

After reading the previous reviws RE: dry dough, I added an additional 2 tbsp. of softened butter to the dough. The dough was not dry at all afterwards, and these were some of my favorite cookies EVER!

These are good cookies. A Kitchenade mixer is handy, as they would be difficult to mix with a hand mixer (very stiff dough). I cooked some on a baking stone and it took 20 minutes for them to get done (I made them big). The best result was on a heavy stainless baking sheet lined with parchment. Those took 17 minutes and browned a little better. They lifted right off the paper.

I would recommend to bake the cookies for 16 mins. This is one of the best recipes that I have tried. It was a little difficult to stir in the dried cranberries and white chocolate, so I had to do it in small batches. Also I used white small chunks of chocolate vs the chips and they worked fine. Based on the price at the store, the small chunks were more economical.

I was a little disappointed because the dough was too dry. I wonder if more butter is needed..and if it would be better if the recipe was more like the regular chocolate chip cookie dough recipe. I think that calls for 1 cup butter instead of 1/2 cup. I couldn't even get all the white chocolate chips to mix up in the dough. I am eating them but I wouldn't take them to the event I made them for.

I made these for my honey and he loved them. I added some vanilla to them. The only thing I did not like is they did not spread out like the picture. Very easy and I had everything but the chocolate already at home.

AWESOME! Easy to make, not too costly! Kinda reminds me of a scone. I am a huge fan of white chocolate so it was love at first bite :-)

I added an extra egg and then baked this cookie in a brownie pan. I then added a cream cheese frosting and sprinkled with chopped, dried cranberries. VERY similar to the Cranberry Bliss bars at Starbucks - but more affordable. It's really good.