Reviewed: Nov. 24, 2009

These cookies are awesome! But I did tweek it a little becaue of other reviews. First let me say I doubled the recipe (still it only made 35ish cookies rather than 48, but I made them somewhat big...read on...). I only used 3/4 cup of white sugar, 1 and 1/3 cup of cranberries (one bag worth), 1 and 1/4 cup white chocolate chips, instead of 1 cup butter, 1/2 butter 1/2 shortening. I also used coconut rum instead of brandy. I could have managed to add more cranberries and chocolate chips, but didn't want to risk it being too sweet and overfilled. They are still great! I also used wax paper instead of spraying the cookie sheet. Cooked at 375 for 11 minutes (my oven is weird). Overall, great hit with me!! And hopefully others!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sushikam

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 24, 2009

These were a hit! The raspberry/white chocolate combo is very tasty and almost addicting.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mrs. Bondarenko

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 24, 2009

These were delicious! Very buttery and the cranberries added a nice balance to the white chocolate. I used Craisins and they were perfect! This will become staple in my house!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

aea

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 22, 2009

I doubled the recipe and added a 3.4oz box of instant cheesecake pudding and used macadamia nuts. I also used orange flavored cranberries. I softened the butter and dropped the baking temp to 350 degress and baked longer. These were perfect. Not cakey at all. A chewy and soft cookie. They were not flat at all. Now keep in mind I ALWAYS do one cookie first to "test" the dough and I hold back about 1/2 cup of flour when ever doing cookies. The amount of flour I need for cookies fluctuates depending on the moisture of the environment. It's always easier to add then to take away. I also added the full 2 cups of cranberries a whole bag of white choc chips. My family loved this cookie!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MYSTILDA75

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 21, 2009

The worst cookies I have ever had. Look for a better cookie recipe. To many cranberries, no need to grease the cookie sheets, and the white choc didn't melt the slightest bit and the bottom of the cookies burned while the tops were well under-done, leading me to believe that the baking temp is also off. Find a better cookie recipe and then add your desired white choc & cranberries. Sure to be better!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

springz

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 20, 2009

Based on the opinion of many others (I personally did not get to try any because they were all gone!), these are "da bomb"! I made as directed only adding grated orange zest and walnuts (I've got to have some kind of nuts in my cookies). Hubby said that they were the first to disappear off the cookie tray. Great recipe, easy to make, chewy, and (as I have been told) scrumptious. Thanks for the recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Dahling 2

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 19, 2009

These cookies are really delicious! They are my go-to recipe when I want to make cookies. My favorite combination is to cut down the dried cranberries to 1/2 a cup or 3/4 of a cup, and then to add 1/2 cup of chopped macadamia nuts. They are so delicious. I also use this basic recipe to make chocolate chip cookies, or to add basically anything I want. A note about this cookie: The first time I made them, they were very cakey... I really like them, and thought they were delicious. They will turn out this way if you let your butter sit out at room temperature and get soft. The second time I made them, I didn't have time to let the butter sit out and soften, so I heated it in the microwave and it was partially melted when I put it into the batter. These cookies spread a lot more, and were much thinner and less cakey. If you prefer your cookies like this, I would melt the butter before making the cookies to get a thinner, less cake-like cookie. If you like cakey cookies, then make sure that you let your butter get to room temperature and don't let it melt!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Amanda Leigh

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 14, 2009

this was SO simple and yet delicious. not going to lie. i adde about a quarter cup of walnut pieces. i love cookies w nuts.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

davischicken

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 4, 2009

These cookies are fantastic! They're a good alternative to traditional chocolate chip but still appeal to everyone. They're so good that when I asked my boyfriend what kind of cake he wanted for his birthday (always cheesecake) he said, "Don't make one, make those cookies!"

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Maria

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 25, 2009

I love this cookie. I don't use brandy because I don't have it on hand but substitute vanilla instead. I also add about 1/2 cup of coconut flakes which I think goes great with white chocolate and dried cranberries. Very yummy!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Emily H

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 20, 2009

These were really good!! I come from a large family of cranberry growers - and for a dried cranberry I must say I give this recipe props!! Cooking tip: I kept my drops of dough "tight" to keep the cookies thick and chewy!! Also, take them out a tad bit early, let them rest on the cookie sheet and then move to the cooling rack!! Yummy!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jenna

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 2, 2009

Excellent! As others suggested, I used 1/2 cup brown sugar and 1/4 cup white sugar. I also used half butter and half shortening, and added 1/2 cup of chopped pecans. These were excellent!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Mary

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 19, 2009

Not sure what went wrong, but these cookies didn't come out right at all. They started running as soon as we put them into the oven and baked FLAT. Won't make again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jen S.

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 18, 2009

I made a batch of these as written and it was a disaster. They ran all over the place and the cooking temp./time was way off. For the next batch, I wiped the oil off the sheet, added a little baking powder and then baked at 350 for ten or eleven minutes. They were much better this way, but still too sweet. I would halve the number of white chips in the next batch. This recipe needed far too many modifications.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Citrus_Punch

Home Town: Wilton, Iowa, USA

Living In: Muscatine, Iowa, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 15, 2009

Every other year or so I delay my preparation of these at Christmas time, and every time I do my family asks when we're going to have the "cranberry cookies". It's become a holiday tradition!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Miss Whimsie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 14, 2009

these are amazing! these flatten a lot btw. i used a bit less than a tbsp of vanilla as a brandy replacement. i will make again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

superheroxnerd

Cooking Level: Expert

Home Town: Woodland Hills, California, USA

Living In: San Diego, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 29, 2009

Super yummy, but I didn't leave them in as long as it called for.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

momma2kinsey

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 22, 2009

I know it's not Christmas time but I had to try this recipe when I found it. The cookie was ok, but I thought they were a bit dry. I think because of the dried cranberries. But of course, it could have been because it was my first attempt at making homemade cookies and I probably made them too big and left them in the oven a little too long. Either way, if I choose to try this recipe again, I will make them smaller and opt to take them out sooner than I did last time.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

HannahB

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 16, 2009

Very good. Nice balance of sweet and tart from the craisins. Added 1/4 tsp salt. Baked on convection at 340 for 8 min.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

burkie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 24, 2009

good cookies! Too sweet for my tastes, but that's easily adjusted. 9 minutes turned out to be the best bake time for me on these--I tried 10, then 8, then 9; 10 was too brown, 8 too light, 9 just right. Sounds like Goldilocks, doesn't it? They were still delicious either way, just the best at 9. We don't have any brandy in the house, but we do have coconut rum so I used that instead of brandy. I think I'll add some salt next time as well to counteract a bit of the sweetness. Thanks for the recipe!

Was this review helpful? [ YES ]
0 users found this review helpful