Comments on: White Chocolate Chip and Cranberry Cookies (perfect for holiday baking)

By: Jackie Currie

Jackie Currie — Wed, 12 Jan 2022 21:21:38 +0000

In reply to MarleneB. Was your butter melted when you started, Marlena? That's happened to me before when I my butter is a bit melty instead of just soft.

By: MarleneB

MarleneB — Tue, 11 Jan 2022 03:47:57 +0000

Delicious flavour but mine spread quite a bit. What would cause that to happen? Should refrigerate the dough before baking?

By: Jackie Currie

Jackie Currie — Mon, 14 Dec 2020 20:21:48 +0000

In reply to Molly. They're my favourite cookies too, Molly. I haven't tried freezing the dough though, sorry!

By: Molly

Molly — Sun, 13 Dec 2020 15:36:18 +0000

I have made these before and they are delicious! I am making them again for Christmas- have you ever freezed the dough?

By: Sadie

Sadie — Tue, 12 Nov 2019 22:17:33 +0000

Excellent! I’ve tested more than 1,000 cookie recipes, so am not a novice when it comes to cookies. These are one of the best so far for both texture and flavor. I’m not a fan of cakey cookies. These are crispy around the edges and have a nice chew on the inside. The tart cranberries offset the sweetness of the white chocolate. I used white chocolate chunks because I prefer them to the chips. I also subbed shortening for the margarine. Those were the only changes I made to the recipe. Toasted chopped pecans would be a nice addition. My cookies were larger than the ones pictured. A full recipe yielded 15 cookies. It’s important not to overbake these. They set up as they cool.

By: Jackie Currie

Jackie Currie — Mon, 06 May 2019 18:02:44 +0000

In reply to Dorothy Travis Bzdel. Hi Dorothy! I've added a printable recipe card now. Thanks for pointing out that the recipe was missing one!

By: Dorothy Travis Bzdel

Dorothy Travis Bzdel — Fri, 03 May 2019 18:44:26 +0000

There’s not a printable version of this recipe!? Could we have one please!!

By: Valarie Sanford

Valarie Sanford — Fri, 18 Jan 2019 02:08:13 +0000

Thank you so much, these are simply devine and I WONT live without them!!!

By: happyhooligans

happyhooligans — Tue, 11 Oct 2016 01:52:10 +0000

In reply to mary rosales.

It’s 1 and 3/4 cups, Mary. If you look at this measurement converter, and scroll down to Dry Ingredients, it says 1cup = 128 grams and 3/4 cup = 96 grams. So that would be 224 grams flour. http://dish.allrecipes.com/cup-to-gram-conversions/

By: mary rosales

mary rosales — Tue, 11 Oct 2016 01:24:40 +0000

How or what measures do you use to get 1.75 cups of flour?

By: happyhooligans

happyhooligans — Wed, 28 Sep 2016 00:55:50 +0000

In reply to Andrea Pierce. Sure! I always double cookie recipes!

By: Andrea Pierce

Andrea Pierce — Tue, 27 Sep 2016 21:13:18 +0000

Can I double the recipe?

By: Jann Molinari

Jann Molinari — Sat, 05 Sep 2015 23:17:52 +0000

These cookies are awesome!! This recipe is a keeper!! I’m sure I’ll be making these for years to come.

By: happyhooligans

happyhooligans — Tue, 18 Aug 2015 12:11:33 +0000

In reply to Tess. Cups, Tess. Sorry about that. I'll edit the recipe now.

By: Tess

Tess — Tue, 18 Aug 2015 06:54:15 +0000

what’s the unit of measure for brown and white sugar?
3/4 brown sugar
1/2 white sugar