Disclosure: I am participating in the Burnbrae Farms campaign. I received special perks in exchange for my participation in this campaign. The opinions on this blog are my own.
The holidays are always so hectic and sometimes it feels like there’s not enough hours in the day to get everything done! From shopping for gifts to prepping the house for guests, I sometimes wish there were more hours in the day! Let’s not forget holiday baking either. I love spending time in the kitchen creating scrumptious holiday cookies, candy, squares and then making sure to sample everything. I mean I need to know how it tastes right? It’s a big job though and can get expensive when you consider the ingredients you need to buy for all the different recipes.
One easy way to save time and money on holiday baking is to join a cookie exchange where a group of friends each make a cookie recipe enough to give a batch to each person. The end result is you’ll end up with a a variety of cookies from everyone participating in the exchange. I used to do them every year when we lived back home in Ontario. It was great because I’d be able to try new recipes and get feedback from my friends and family on what they thought of my cookie recipe. All your holiday baking is pretty much done! It’s both fun and easy.
Burnbrae Farms asked me to share a favourite cookie recipe where the only requirements were that it could be used in a cookie exchange and included eggs in the ingredient. Easy peasy! I knew right away a recipe that would be perfect: White Chocolate Chunk Cranberry Cookies!
With red dried cranberries and white chocolate, this recipes even looks festive. Plus, they are amazingly delicious. I’m talking you cannot just eat one! They’re always a hit with family and friends and are simple to make. Most of the ingredients you probably already have on hand at home. I only had to go out shopping for two of them: dried cranberries and white chocolate. Grab some Burnbrae Farms Shell Eggs to use in your baking.
These cookies have the perfect texture. They are just the right amount of chewiness and do not taste like cake. My pet peeve is cookies that taste like cake and these definitely taste like a golden, sweet and rich cookie. This recipe makes 2½ dozen cookies and you can easily double/triple/quadruple it depending on how many cookies you need to bake for the exchange.
- 1 cup brown sugar
- ½ cup sugar
- ½ cup butter, softened
- ½ cup shortening
- 1 tsp vanilla
- 1 egg
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 3/4 cup white chocolate baking bars, chopped into chunks
- 3/4 cup dried cranberries
- Preheat oven to 350°F. In a large mixing bowl, beat sugars, butter, shortening, vanilla and egg on medium speed, until light and fluffy.
- Stir flour, baking soda and salt into sugar mixture. Mix in white chocolate and cranberries.
- Drop dough in rounded tablespoons onto an ungreased cookie sheet. The dough is crumbly so I find using my hands to form is the easiest way.
- Bake for 11 to 13 minutes (or until light brown). Remove from oven and cool 2 minutes on the cookie sheet. Transfer cookies to a cooling rack to cool completely.
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Nutrition Information:Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 141Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 16mgSodium: 91mgCarbohydrates: 18gFiber: 0gSugar: 10gProtein: 1g