Save Room for Dessert…White Chocolate-Strawberry-Cranberry Cookies

Earlier in the school year, the PTA at Andrew’s school had an Otis Spunkmeyer cookie drive.  The strawberry shortcake cookie was my absolute favorite, and after I baked the last of the cookies from the 3-lb bucket, I knew I’d have to recreate the recipe since there wouldn’t be another cookie drive until the fall.  Using my basic white chocolate chip cookie recipe, I added dried strawberries and cranberries.  After a few tries, I finally came up with my favorite ratio of strawberries to cranberries.  I like these slightly underbaked, so they stay soft and chewy, but if you prefer a crisp cookie, allow them to bake the entire 10 minutes. 
For a delicious dessert treat, place a slightly warm cookie on a plate, then add a scoop of vanilla ice cream and a drizzle of dark chocolate syrup….be sure to save room for dessert…
White Chocolate Strawberry Cranberry Cookies
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla
1 cup white chocolate chips
1 1/2 cups dried strawberries
3/4 cup dried cranberries
Preheat oven to 375 degrees.
Line baking sheet with parchment or spray with non-sticking cooking spray.
In a small bowl, whisk flour, baking soda, and salt together; set aside.
In a large bowl, cream together butter, brown & granulated sugars, and vanilla until smooth.
Beat in egg.
Stir flour mixture into sugar mixture.
Mix in the white chocolate chips, cranberries, and strawberries.
Using a cookie scoop, portion dough onto prepared baking sheet.
Bake at 375 degrees for 8 to 10 minutes.
Allow cookies to cool for 2 minutes on baking sheet before removing to a wire rack to cool completely.
 If you look closely, you’ll see a white paw trying to steal part of a cookie…
She’s successful on her 2nd attempt…
Linked to:
Our Krazzy Kitchen
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