The combination of white chocolate and cranberries is heavenly!  Add the pecans and this is a cookie that has it all.

3 cups flour

1 teaspoon baking soda

3/4 teaspoon  salt

1 cup unsalted butter

1 cup brown sugar

3/4 cup sugar

2 eggs

1 Tablespoon vanilla

1 cup Craisins or dried unsweetened cranberries

1 1/2 cups white chocolate chips

1 cup pecans, chopped, or any nuts you like

Preheat oven to 350ºF and line baking sheets with parchment paper.  Cream butter and sugars until fluffy.  Beat in the eggs and vanilla.  In a separate bowl, combine the flour, baking soda and salt.  Slowly add the flour mixtures to the cream mixture.  Stir until almost incorporated.  Add the Craisins, white chocolate, and pecans.  Mix until everything is just together.

Roll into heaping spoonfuls and bake for about 15 minutes.  The time varies according to the size of cookie you make.

Makes between 15 (for huge cookies) or 36 for medium size cookies.

If you love chocolate and pistachios, you will love these cookies!

Ingredients:

1/2 cup butter

1/3 cup brown sugar

1/3 cup white sugar

1 egg

1 teaspoon vanilla extract

1 cup flour

1/4 cup wholewheat flour

1/2 teaspoon baking soda

Pinch of salt

1/2 cup chocolate chips

1/2 cup pistachio nuts, roughly chopped

Method:

Preheat oven to 375° F. Lightly grease 2 baking sheets.

Sift both kinds of flour, baking soda and salt. Put aside.

Beat butter, sugars, egg, vanilla extract till creamy.

Fold in sifted flour mixture, chocolate chips and pistachio nuts.

Drop spoonfuls on the sheet with a spoon or cookie scoop. Flatten slightly with a fork if desired, and bake for 10 minutes or until golden brown. Push a nut into the top of each cookie.

Leave on baking sheet for a minute and then cool on cookie rack.

Makes 3 1/2 dozen

I am not sure where I found this recipe, but it literally melts in your mouth! A great light tasting cookie and great to add to your Christmas cookie list.

1 1/2 cups all purpose flour

1/2 cup cornstarch

1/4 teaspoon salt

1/4 cup powdered sugar (confectioner’s sugar)

1 cup unsalted butter, room temperature

1 teaspooon pure vanilla

Topping: 1 cup powdered sugar, sifted

In a medium sized bowl, whisk together the flour, cornstarch and salt. Set aside.

In the bowl of your electric mixer, cream the butter and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the flour mixture and beat until incorporated. Cover and refrigerate the dough for at least one hour or until firm.

Preheat oven to 350° F and place rack in center of oven. Line two baking sheets with parchment paper.

When dough is firm, form into 1 inch balls and place the cookies on the prepared baking sheets spacing about 1 inch apart. Bake for about 12- 14 minutes or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.

Meanwhile, line another baking pan or tray with parchment or wax paper. Sprinkle about half of the powdered sugar onto the bottom of the pan and then place the slightly cooled cookies on top of the sugar. Put the remaining sugar in a fine strainer or sieve and then sprinkle the tops of the cookies (or you can just roll the cookies in the sugar).

These cookies store very well. Place in an airtight container between sheets of wax paper and they will keep a couple of weeks.

Makes about 3 dozen cookies

Nothing better than oatmeal and cranberries together in this wonderful cookie adapted from Penzeys One magazine.

1 cup butter, softened

3/4 cup sugar

3/4 cup light brown sugar

2 eggs

1 tsp. vanilla extract

1 1/2 cups flour

1 tsp. baking soda

1 – 2 tsp. cinnamon

3 cups quick-cooking oats

1 – 6 oz pkg. Craisins (dried sweetened cranberries)

1/2 cup mini chocolate chips (optional)

Preheat oven to 350° F. Cream the butter and sugars until well blended. Add the eggs and vanilla extract and blend well. In a separate bowl, sift together the flour, baking soda, and cinnamon. Add to the creamed mixture and mix well. Add the oats, Craisins, and chocolate chips (if using). Stir until mixed well. Drop by rounded teaspoons onto ungreased cookie sheets about 2 inches apart. Bake for 10 – 12 minutes.

Makes about 4 dozen