I love holiday baking! And I better with three cookie exchanges in the next week!!
Tomorrow I’m going to our Raleigh Chi O Alum group exchange. I bought a huge thing of Craisins at Costco a few weeks ago so I wanted to make cookies with them. I thought I’d make the oatmeal white chocolate cranberry cookies that I made for Thanksgiving for one of the exchanges but I wanted to see what else was out there with Craisin’s.
I searched on Kraft Foods this afternoon and thought this Kris Kringle recipe sounded yummy. I halved the recipe since I thought I only needed 3 dozen. I made the dough then realized after looking at the evite that I needed more like 4 dozen. So although Kraft Foods calls these “Big Batch” cookies, mine are little and I was able to make 43 ~ 6 bags of 6 cookies plus 6 on a plate to share and 1 for me to try later as dessert!
Kris Kingle Cookies, adapted from linked recipe (I halved)
Ingredients
1 c (2 sticks) butter, softened
1 c sugar
1/2 c firmly packed brown sugar
2 eggs
1 tsp vanilla
2 1/2 c flour
1 tsp baking soda
1/2 tsp salt
2 packages baker’s white chocolate, chopped (I used 2/3 c of white chocolate chips)
2 c dried cranberries (I used 2/3 c Craisins)
2 c chopped pecans, toasted (I used a lil bit of chopped pecans I had in the pantry, not a huge fan of nuts in sweets)
Directions
Heat oven to 375.
Beat butter and sugars in large bowl with mixer until fluffy. Add eggs and vanilla. Blend in flour, baking soda, and salt & mix well. Stir in nuts, cranberries, and white chocolate.
Drop rounded spoonful of dough onto baking sheets. I lined my kinda crappy ones with these and my good nonstick sheet was fine.
Bake 9-11 minutes (My oven worked best baking right at or a lil less than 10 minutes). Cool on sheet for 3 minutes then transfer to cooling rack.
