Adding a twist to the classic Nestle Toll House chocolate chip cookie is as easy as swapping in a few ingredients for these festive White Chocolate Cranberry Walnut Cookies.
For the holidays I tweaked the OG Nestle Toll House chocolate chip cookie recipe by leaving the chocolate chips out and tagging white chocolate chips, dried cranberries, and walnuts in.
I could lie and tell you that these are “healthier” than your average chocolate chip cookie, but let’s be real. Dried cranberries are fruity little sugar bombs. It’s the holidays, enjoy a cookie or five. 2020 is almost over and 2021 looks like a promising year to lose that Covid-15. So with what’s left of 2020, I say go ahead and indulge in these White Chocolate Cranberry Walnut Cookies.
These are the nice, crisp type of cookie you want to enjoy with a glass of milk. While crisp is good, biting into a rock is not. Keep your cookies moist with this hot tip.
Tuck a piece of bread in along with your cookies in a sealed container to keep ’em moist. For real-real, it works! And solves the age-old question of what to do with the butt of the bread loaf.
If you like these cookies, you might also like these tasty treats:
White Chocolate Cranberry Walnut Cookies
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1 cup butter or shortening
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/4 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup white chocolate chips (Ghirardelli)
- 1 cup walnut pieces slightly crushed
- 1/2 cup dried cranberries
- Add 3/4 cup granulated sugar, 1/2 cup light brown sugar, and 1 cup shortening to a mixing bowl.
- Cream sugar and butter or shortening together with a hand mixer until well combined, approximately 2 minutes.
- Add 1 teaspoon of vanilla extract and 1 large egg. Mix until combined.
- Add the second large egg and mix until combined.
- Combine 2 1/4 cups flour, 1 teaspoon of salt, and 1 teaspoon of baking powder in a separate bowl. Stir.
- Add the dry ingredients to the mixing bowl methodically. I add the dry ingredients in four equal-ish additions. After each addition, mix until just combined with a hand mixer. Repeat until the dry ingredients are completely mixed in.
- Add 1 cup white chocolate chips, 1 cup crushed walnuts, and 1/2 cup dried cranberries to the mixing bowl, and mix by hand with a spoon until just combined.
- Cover with plastic wrap, pushing the plastic wrap down tightly to the cookie batter to keep the air out.
- Refrigerate for at least 4 hours or overnight.
- Preheat the oven to 325 degrees Fahrenheit.
- Remove cookie dough from the refrigerator.
- Using a cookie scoop, scoop 12 cookies onto a baking sheet, leaving a generous amount of space between each (or however many will fit; I was able to fit 12 at a time on a large aluminum baking sheet).
- Bake for 11-12 minutes.
- Remove the cookies from oven and let sit on the baking sheet for 2-3 minutes. Remove each cookie with a spatula and let cool on a cooling rack.
- Repeat until you've used up all of the dough. Makes 40 delicious and festive AF cookies.