White Chocolate Cranberry Chunkies Recipes

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheet with parchment paper.
• With an electric mixer, cream the butter and both sugars together until smooth. Add the vanilla and egg, mixing well. Sift together the flour and baking soda. Spoon the flour mixture gradually into the creamed sugar mixture. Stir in the cranberries, white chocolate chips and macadamia nuts. Drop by heaping spoonfuls, about 2 tablespoons, onto the prepared baking sheets, 2 inches apart. Bake one sheet at a time until lightly golden on top and the edges are set, 12 to 15 minutes. Cool on the sheet about 5 minutes, and then transfer to a wire rack to cool completely. Store in an airtight container for up to 2 weeks.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.

Steps:

• Heat oven to 350°F. Beat butter and sugar in large bowl with mixer until light and fluffy. Add flour; mix well. Stir in chocolate and cranberries.
• Drop rounded tablespoons of dough, 2 inches apart, onto baking sheets; flatten slightly.
• Bake 10 to 14 min. or until lightly browned. Cool 5 min. on baking sheets. Remove to wire racks; cool completely.

Steps:

• sift flour, baking powder, bicarb and salt
• beat butter, vanilla and sugars then gradually add egg
• mix in flour, oats, chocolate and crannberries
• make walnut/olive shaped balls on baking tray then flatten them
• bake 10 mins at 170c

Steps:

• Preheat oven to 375°F.
• In a medium bowl, with electric mixer, cream butter and sugars together until light and fluffy. Add.
• eggs and vanilla and beat until just combined. Set aside.
• Sift together flour, soda, and salt. Add milk to the butter mixture and then add the flour mixture a little bit at a time until combined.
• Batter should be stiff.
• In another bowl, combine nuts, cranberries, and white chocolate. Then add to batter, stirring only to.
• blend. Drop by heaping tablespoons onto a greased cookie sheet, 2 inches apart. Bake for approximately 11 to 13 minutes. Cool on wire rack immediately as they tend to stick to the pan if they sit there too long.

Steps:

• Heat oven to 350°F.
• Line 8-inch square pan with foil, with ends of foil extending over sides. Spray with cooking spray. Combine flour, baking powder and salt. Break 6 oz. chocolate into small pieces; place in large microwaveable bowl. Add butter. Microwave on HIGH 1-1/2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add granulated sugar; mix well. Blend in eggs. Add flour mixture; mix well.
• Pour into prepared pan.
• Bake 25 to 30 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
• Melt remaining chocolate as directed on package. Beat cream cheese in small bowl with mixer until creamy. Blend in chocolate. Gradually add powdered sugar, mixing well after each addition.
• Use foil handles to remove dessert from pan; discard foil. Frost dessert with cream cheese mixture; top with cranberries.

Steps:

• In a large bowl, beat butter and sugars until crumbly, about 2 minutes. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to butter mixture and mix well. Stir in cranberries and chips., Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 375° until lightly browned, 8-10 minutes. Cool for 1 minute before removing to wire racks.

Steps:

• Preheat oven to 350°. In a large microwave-safe bowl, melt the butter; stir in the brown sugar. Cool slightly., Add eggs, 1 egg at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk together flour, baking powder, salt and cinnamon; stir into butter mixture. Stir in cranberries and chopped chocolate (batter will be thick). Spread into a greased 13x9-in. pan., Bake until golden brown and a toothpick inserted in center comes out clean (do not overbake), 18-21 minutes. Cool completely on a wire rack., For frosting, beat cream cheese, confectioners' sugar and, if desired, orange zest until smooth. Gradually beat in half of the melted white chocolate; spread over blondies. Sprinkle with cranberries; drizzle with remaining melted chocolate., Cut into triangles. Store in an airtight container in the refrigerator.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking tray with parchment paper.
• Whisk flour, sugar, baking powder, and salt together in a bowl. Cut in butter until the mixture resembles coarse crumbs. Stir in white chocolate chips and cranberries. Mix in buttermilk and egg until just combined and dough forms a shaggy ball.
• Roll out slightly and cut into 12 triangles. Place on the prepared baking tray. Brush each scone with a little cream and sprinkle with some coarse sugar.
• Bake in the preheated oven until barely golden around the edges, about 15 minutes.

Steps:

• Preheat oven to 375°F.
• In a medium bowl, with electric mixer, cream butter and sugars together until light and fluffy. Add eggs and vanilla and beat until just combined. Set aside.
• Sift together flour, soda, and salt. Add milk to the butter mixture and then add the flour mixture. Mix until just combined.
• In another bowl, combine nuts, cherries, and white chocolate. Then add to batter, stirring only to blend. Drop by heaping tablespoons onto a greased cookie sheet, 2 inches apart. Bake for approximately 11 to 13 minutes. Cool on wire rack.