These look absolutely delicious! I accidentally ordered (2) 1 lb bags of organic white chocolate chips from Azure Standard and now I need to find a way to use them up. I also get their cranberries in bulk, so I'm set to go. This is perfect timing for me!
This is a recipe I am definitely going to try. I have a thought about preventing cookies from spreading when using butter. Maybe if you used just the yolk of the egg, it would eliminate a bit of the liquid, and offset the water content of butter.
Watching this again... cuz I'm seeerious about making them. I just learned the difference between using butter & shortening while making pie crust. I have a recipe I've used for decades, a no fail flaky recipe. All I had was butter & made sure it was cold. It still melted too fast! I had a puddle of butter around the pie plate ridge & my crust was not the usual flaky. I used to make crust with half shortening & half butter for flavor, but didn't have shortening. (They don't sell organic locally, so I have to order it online.) It was absolutely the best flavor & flaky with the half & half ratio. Since I make my cranberry sauce with orange juice & zest, I think I will try these with all shortening to hold form & add the orange for flavor. Yum! Glad I watched a second time.
These cookies look delicious!! And I have a small bag of fresh cranberries in the fridge right now❤ I think I’ll dip half of my cookies in white chocolate and sprinkle with some coarsely chopped pistachios💚 My husband will love them! By the way- I love the top your wearing. You look great in that beautiful rosy pink color
When you melt regular chocolate chips you need to add a touch of fat, shortening or butter to make it more fluid for dipping. They have been processed with stabilizers and higher cocoa solids so they retain their shape during baking.
Carol, I found a way to use all butter and have them retain their puffiness. I used bread flour (Heritage Bread Blend by Sunrise Flour) instead of all purpose flour. These are delicious! I didn't even dip them in chocolate. My grandson loved them too. Thank you for sharing this recipe.
I have fresh cranberries on the fridge. I have been curious about using butter in place of shortening, because I have my Nana's cookie recipe that uses shortening. Thanks for doing the work!
We're going to try these, but using all butter AND super-chilling them before baking (put the teaspoon-sized balls of dough on parchment papered cookie sheet, then in the freezer til they are almost frozen). That should keep them from spreading as much despite using all butter
Way back when I was in my twenties, I made a recipe that was on the bag of cranberries but I lost it. I used dried cranberries and white chocolate chips. I believe it had orange zest too. I really hope this is the recipe. Looking forward trying it.
I know a lot of people put their chocolate chip cookies in the refrigerator after they're on the baking sheet, for 15-20 min.To help keep them from spreading while baking. I wonder if that would do the same thing for your cookies 🍪?
Those look and sound incredible
Looks delicious and beautiful for Christmas!
I love cranberries
Those are so different, and they look delicious. May God bless 💙💙
Wonderful! Love cranberry anything!
These look absolutely delicious! I accidentally ordered (2) 1 lb bags of organic white chocolate chips from Azure Standard and now I need to find a way to use them up. I also get their cranberries in bulk, so I'm set to go. This is perfect timing for me!
This is a recipe I am definitely going to try. I have a thought about preventing cookies from spreading when using butter. Maybe if you used just the yolk of the egg, it would eliminate a bit of the liquid, and offset the water content of butter.
Watching this again... cuz I'm seeerious about making them. I just learned the difference between using butter & shortening while making pie crust. I have a recipe I've used for decades, a no fail flaky recipe. All I had was butter & made sure it was cold. It still melted too fast! I had a puddle of butter around the pie plate ridge & my crust was not the usual flaky. I used to make crust with half shortening & half butter for flavor, but didn't have shortening. (They don't sell organic locally, so I have to order it online.) It was absolutely the best flavor & flaky with the half & half ratio.
Since I make my cranberry sauce with orange juice & zest, I think I will try these with all shortening to hold form & add the orange for flavor. Yum! Glad I watched a second time.
Oh, looks so good! Thank you Carol
Can’t wait to try this recipe.
These cookies look delicious!! And I have a small bag of fresh cranberries in the fridge right now❤ I think I’ll dip half of my cookies in white chocolate and sprinkle with some coarsely chopped pistachios💚 My husband will love them! By the way- I love the top your wearing. You look great in that beautiful rosy pink color
Pistachios sound wonderful! And thank you so much for the compliment on my shirt 💕
What about butter flavor Crisco? Or use butter flavor extract instead of the vanilla? Thanks for sharing. These look really good.
When you melt regular chocolate chips you need to add a touch of fat, shortening or butter to make it more fluid for dipping. They have been processed with stabilizers and higher cocoa solids so they retain their shape during baking.
Carol, I found a way to use all butter and have them retain their puffiness. I used bread flour (Heritage Bread Blend by Sunrise Flour) instead of all purpose flour. These are delicious! I didn't even dip them in chocolate. My grandson loved them too. Thank you for sharing this recipe.
I have fresh cranberries on the fridge. I have been curious about using butter in place of shortening, because I have my Nana's cookie recipe that uses shortening. Thanks for doing the work!
Oh these look so yummy! I just added cranberries to my grocery list.
We're going to try these, but using all butter AND super-chilling them before baking (put the teaspoon-sized balls of dough on parchment papered cookie sheet, then in the freezer til they are almost frozen). That should keep them from spreading as much despite using all butter
Way back when I was in my twenties, I made a recipe that was on the bag of cranberries but I lost it. I used dried cranberries and white chocolate chips. I believe it had orange zest too. I really hope this is the recipe. Looking forward trying it.
That sounds like a delicious variation! I love orange zest, and I think it would be lovely with white chocolate.
🎄🎄🎄🎄🎄🎄
I know a lot of people put their chocolate chip cookies in the refrigerator after they're on the baking sheet, for 15-20 min.To help keep them from spreading while baking. I wonder if that would do the same thing for your cookies 🍪?
Cornstarch mixed with your flour will help them not spread so much.
Would Craisins work?
Yes