Spongelike and chewy cookies stuffed with educator potable chips, desiccated cranberries and cherries!

  • 1½ cups flour
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • ½ cup butter, softened
  • ⅓ cup sugar
  • 1 egg
  • ½ cup brown sugar
  • 1 teaspoon vanilla
  • ½ cup white chocolate chips
  • ¼ teaspoon almond extract
  • ⅓ cup dried cherries
  • ⅓ cup dried cranberries

  1. Preheat oven to 325 and lightly grease a baking sheet with cooking spray.
  2. In a medium bowl whisk together flour, baking soda, and salt. Set aside. In another, larger bowl, combine butter and sugars and cream until fluffy. Add egg, vanilla, and almond, and mix until smooth. Gradually mix in dry ingredients until just incorporated. Gently stir in chocolate chips, cherries, and cranberries. Scoop 2 tablespoons of dough and roll into a ball. Place on baking sheet 2 inches apart. Bake for 15-20 minutes until tops and edges begin to brown. (Less time for lower altitudes). Allow cookies to cool on baking sheet 2 minutes before removing and allowing to cool completely. Store in airtight container.

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