Ingredients:
11 Tablespoons butter, softened
1 cup sugar (I reduced this to 2/3 cup)
1 cup packed brown sugar (I reduced this to 2/3 cup, too)
1 egg
1/3 cup milk
3 1/4 cups all-purpose flour (I didn't need that last 1/4 cup)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2-1/2 cups halved fresh cranberries (I used 2 cups frozen and chopped)
1 cup finely chopped walnuts (I bet it would be great with pecans, if you like those better)
1/2 cup white chocolate chips (my addition, but a very good one, I think)
Directions:
Heat the oven at 350°F. Line a couple of cookie sheets with parchment paper or lightly spray with cooking spray. Set aside.
In a large bowl, cream butter and sugars until light and fluffy.
Beat in the egg and milk. Stir to combine. Scrape the sides of the mixing bowl with a spatula.
Combine the flour with the baking powder and salt; gradually add to the creamed mixture and mix well. Stir in the cranberries and walnuts and white chocolate chips.
With a medium size cookie scoop (mine is ~1 1/2 TB), drop cookie dough on the prepared baking sheets. Bake for 12-15 minutes or until golden brown. Remove to wire racks to cool.
Notes:
I had this pinned a million years ago but had never actually tried it till last week. They were an immediate hit! Callie's review was: "I love them! They're sugary . . . sweet . . . delicious . . . they're pinktastic!" Sam's review was: "Mom, I DO like cranberries!" Gregg's review was: "Whoa. These are GOOD!" And my review could be summed up as: "omnomnomnomnom." They freeze great, and every time we took another handful out of the freezer to refill the cookie jug on the counter, we repeated our exclamations of love.
I know I said I wasn't going to make something once and post it here immediately; I wanted to wait to see if a recipe withstood the test of time. But I just can't stop thinking about these. So I made them again today. And they definitely deserve a place in your life and on this blog. Make them for your Valentine! They're perfectly pink and festive. And delicious.
