soft-baked white chocolate cranberry cookies with butterscotch chips

January 19, 2015 - Kids, Snacks - Tagged: , , - 13 comments

There was a voice in my head. It kept telling me I had to bake some cookies.

I am not sure if this was a sign of old(er)-age or I am simply going bonkers, but just to placate this mysterious voice, I baked some cookies!

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I have always loved the combination of cranberries and white chocolate. Ordinarily, I am not a fan of white chocolate because it is really sweet, but the slight tartness of the cranberries seems to balance the sweetness of white chocolate. It simply works.

While looking for the white chocolate in my pantry, I came across a tub of butterscotch chips. Well, since it was there, I decided to throw some into the batter as well.

The resulting cookies were so beautiful. They were flat-sh but not overly so, with little dots of cranberry here and there. So pretty!

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I much prefer to make cookies for my kids because I can control how much (or little) sugar goes into the batter. It is really important for us to cut down their sugar intake so I normally halve the amount of sugar started in the recipe. 

In this case, however, because these are soft-baked cookies, there is a lot more brown sugar than caster sugar. Brown sugar gives the cookies flavor, so I reduced the amount of caster sugar.

Here are the instructions on how to make these cookies.

In a mixing bowl, beat the butter for a minute or so to soften it.

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Add the sugars and beat until the mixture turns light and fluffy.

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Add the egg, and beat to incorporate.

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Add vanilla extract and beat.

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Add the flour/cornstarch/baking soda/salt mixture in 2 batches.

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Once incorporated, add the cranberries, white chocolate and butterscotch chips.

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Pulse the mixture to distribute the cranberry and chips evenly.

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Cover the cookie dough with cling film and chill a minimum of 2 hours. See here for reason. You can skip this step if you wish but your cookies may spread. I usually chill the dough over night and bake the cookies the following day.

Use an ice cream scoop to dish the cookies and arrange them on a lined baking tray.

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I cannot stop praising this baking mat from Tovolo. It is non-stick and re-useable. All I need to do is to wipe it after use and store. Love it!

Bake the cookies at 180°C for 8-10 minutes for soft-baked cookies, or about 10-12 minutes if you want a crispy exterior.

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Allow the cookies to cool for about 10 minutes on the tray before transferring them into a wire rack to cool completely.

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The cookies can be stored in an air-tight container at room temperature for up to a week. You can also stored the baked cookies in the freeze for up to 3 months. Alternatively, you can freeze the cookie dough balls (in an air-tight) container for up to 3 months. Thaw before baking.

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I’m submitting this post to Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies organized by Fion of XuanHom’s Mom and co-hosted by Victoria Bakes.

Best_Recipes

Soft-Baked White Chocolate Cranberry Cookies With Butterscotch Chips
Yields 24
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Ingredients
  1. 3/4 cup (1.5 sticks to 170g) unsalted butter, softened to room temperature
  2. 3/4 cup (150g) dark brown sugar
  3. 1/4 cup (50g) granulated sugar - I reduced this by 50%
  4. 1 large egg, at room temperature
  5. 2 teaspoons vanilla extract
  6. 2 cups (250g) all-purpose flour
  7. 2 teaspoons cornstarch (aka cornflour)
  8. 1 teaspoon baking soda
  9. 1/2 teaspoon salt
  10. 3/8 cup (67.5g) white chocolate chips
  11. 3/8 cup (67.5g) butterscotch chips
  12. 3/4 cup (105g) dried cranberries
Instructions
  1. In a mixing bowl, beat the butter for a minute or so to soften it.
  2. Add the sugars and beat until the mixture turns light and fluffy.
  3. Add the egg, and beat to incorporate.
  4. Add vanilla extract and beat.
  5. Add the flour/cornstarch/baking soda/salt mixture in 2 batches.
  6. Once incorporated, add the cranberries, white chocolate and butterscotch chips.
  7. Pulse the mixture to distribute the cranberry and chips evenly.
  8. Cover the cookie dough with cling film and chill a minimum of 2 hours. See here for reason. You can skip this step if you wish but your cookies may spread. I usually chill the dough over night and bake the cookies the following day.
  9. Use an ice cream scoop to dish the cookies and arrange them on a lined baking tray.
  10. Bake the cookies at 180°C for 8-10 minutes for soft-baked cookies, or about 10-12 minutes if you want a crispy exterior.
  11. Allow the cookies to cool for about 10 minutes on the tray before transferring them into a wire rack to cool completely.
Notes
  1. The cookies can be stored in an air-tight container at room temperature for up to a week. You can also stored the baked cookies in the freeze for up to 3 months. Alternatively, you can freeze the cookie dough balls (in an air-tight) container for up to 3 months. Thaw before baking.
Adapted from Sally's Baking Addiciton
Adapted from Sally's Baking Addiciton
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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