Recipe by Tori
"Cranberries and white chips put a new spin on Chocolate Chip Cookies. These cookies are soft on the inside, with a little crunch around the edges. Perfect for the holidays."
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2 1/4 cups
1 (3.5 ounce) package
instant vanilla pudding mix
1 (6 ounce) package
white chocolate chips
1/2 (6 ounce) package
Best cookie ever! I subtituted rolled oats for the flour and made them oatmeal cranberry cookies instead though. So yummy!
A bit too sweet.
I made these exactly by the recipe and they were great. I am going to play around with different flavors now. I am going to try chocolate pudding and mint chocolate chips next.
Very good cookie recipe. Like other reviewers, I added more cranberries. I also added chopped pecans. This recipe doubles well.
I just made these cookies, and think I've found an all-time new favorite to replace my old stand-by of White Chocolate Macadamia cookies. They are absolutely delicious; the perfect balance of sweet from the chips and tartness from the cranberries. An absolute keeper! I didn't change a thing:-)
These cookies are out of this world! I did not substitute anything as i like to try a recipe "as is" the first time. I made them for a Christmas cookie exchange party and they were a hit! Delicious!
these were very good, my son doesn't like cranberries, but we have a rule, try it once, if you don't like it thats fine, but you have to try it. he tries, he liked. the only change i made was that i used a cup each of white and semi-sweet chips since that is what i had leftover that i wanted to use up. i think next time i will use more cranberries, but that is just a personal taste (i can never have enough of them!), it is not a reflection on the recipe itself.
* Percent Daily Values are based on a 2,000 calorie diet.
Linda's Cranberry Cookies
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 64
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