Cranberry White Chocolate Cookies

I've been making these cookies for years, and they are one of my favorites. They're not necessarily Christmas cookies either, but the cranberries make them look so festive that I usually do reserve them for this time of year. However, I'm starting to accumulate cranberries like bananas, so I might have to make them more often in the months ahead!

Start by creaming together the butter and brown and white sugars in a large mixing bowl.



Add the milk, egg and orange juice



and beat until combined. Mix in the flour,



baking soda, baking powder and salt, then fold in the cranberries



and white chips.



You'll see that my batter is quite pink - that's because I chopped the cranberries quite finely. If you chop them more coarsely, your batter will stay white with nice red cranberry pieces for accent!

Drop the dough by tablespoonfuls onto a greased cookie sheet,



and bake for 10 to 15 minutes. Let cool on the sheet for about 2 minutes, then remove to a wire rack.



Find more great ideas at Mouthwatering Mondays, Tempt my Tummy Tuesday, Tasty Tuesday , Tuesday at the Table, What's Cooking Wednesday and Whatcha Makin' Wednesdays.


Cranberry White Chocolate Cookies
1 cup sugar
3/4 cup brown sugar
1/2 cup butter, softened
1/4 cup milk
2 Tbsp. orange juice
1 egg
3 cups flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
2 1/2 cups coarsely chopped cranberries
1/2 cup white chocolate chips

Cream together sugars and butter in large mixing bowl. Beat in milk, orange juice and egg. Stir in flour, baking powder, salt, and baking soda. Fold in cranberries and chips.

Drop by rounded teasponfuls about 2 inches apart on greased cookie sheets. Bake 10 to 15 minutes at 375 or until light brown. Cool on a wire rack. Makes 4 1/2 dozen.