*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I added the vanilla as other reviewers suggested but still thought the batter was missing something. I added abt 1/2 tsp orange flavoring and that was it! It was enough to "wake up" the cookie base and was a great compliment to the cranberry and chocolate. I also added 1 c pecan pieces for crunch. These freeze and travel well.
I've made 2 batches in a week. I added 2 tablespoon of vanilla and about 1 tsp of cinnamon. I made half the batch with about 1/4 cup of walnuts.They are not real sweet which I like. They are best right out of the oven while they are still warm and the white chocolate is still melted.Ummmm! My husband loves them as well as my 1 1/2 year old. I made half the batch without walnuts for them. I am a nut person so I think they are best with the walnuts added. I made these last night for family members and everyone raved over these cookies. They all wanted the ones with the walnuts. I got this recipe the first time from the back of the dried cranberry package. It was thrown away not knowing what a hit they would be, so I went online and found this. I'm saving it this time.
I'm impressed! A very tasty combination of flavors. I added 3/4 c. pecans and 2 tsp. vanilla as others suggested, and they were great. The dough wasn't very sweet and I almost added more sugar, but after adding the white chocolate chips it was the perfect amount of sweetness. This one is unique, a keeper!
Oh my goodness are these GOOD! But to be fair I did bake these according to the other raters suggestions. I added vanilla, used fresh cranberries (as I had those on hand), was out of flour (or I would have used whole wheat) so I used self rising (all I had), and I did flatten out the cookies before I baked them. I am also a nut lover, so next time I make these, and I will, I will throw in some chopped nuts. Oh, I also got 3 1/2 dozen from this batch, maybe I made them smaller than they need be, but I didn't want them baking too close together....and I did cut back on the baking time...9-10 minutes. Yummy!! Please give these a try.
Very good! I subbed semi-sweet chips and used margarine, and added 2 tsp. of vanilla to each batch. I made bigger cookies (heaping spoonfuls) and doubled the recipe, and I think I came out with about 3 and a half dozen. Well received both at home and at a party I brought them to. Will probably make again, since I like the brown sugar in place of white.
Without a doubt, these are my FAVORITE cookies EVER! I love that they use less butter and sugar than typical cookies yet in taste, you would have no idea. As if that isn't enough the recipe actually yields exactly what it says it will. A MUST try!
I really expected these cookies to be better given the indgredients. They tasted fine (not wonderful) but were kind of crumbly and lumpy-looking. They taste better than they look though. I was going to add some vanilla like other reviewers suggested but forgot. That probably would have helped. I don't think I will make these again.
Lightly sweet and very tasty. I added a shot of vanilla to help round things out. Like other reviewers say these cookies are fairly lumpy and don't flatten out in the oven. If you want a more traditional cookie shape flatten them out by hand before baking.
Oatmeal Cranberry White Chocolate Chunk Cookies
1 of 48 Oatmeal Cranberry White Chocolate Chunk Cookies