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Autumn Cranberry-White Chocolate Cookies

  • Servings:

    Makes About 8 dozen bite-size cookies (24 servings as an appetizer
  • Prep Time:

    17 minutes
  • Cook Time:

    10 minutes

Ingredients

1 batch Basic Butter Cookie dough
2/3 cup old-fashioned or quick oats (not instant)
2/3 cup chopped dried cranberries
2/3 cup white chocolate chips or 4 oz. white chocolate bar, chopped
Autumn Cranberry-White Chocolate Cookies

Directions

1. Prepare Basic Butter Cookies through Step 3.
2. Grind oats in a food processor or blender, then gently stir ground oats into dough. Mix in dried cranberries and white chocolate.
3. Drop dough by scant teaspoonfuls onto prepared baking sheet, about 1 1/2 inchesapart. Cookies will spread slightly. Bake at 350 degrees F just until cookies begin to turn pale brown at the edges, about 8 to 10 minutes. Cookies will be slightly soft. Let cool on pan for 3 minutes, then transfer to a wire rack. Repeat until dough is gone.
4. Serve at room temperature. Store in an airtight container for 3 days, or freeze.
Source: Hannaford fresh Magazine, November - December 2012

Nutrition

Nutritional Facts
Servings Makes About 8 dozen bite-size cookies (24 servings)
Base Nutrients
Calories 180 kcal (9%)
Calories from Fat 90 kcal (0%)
Total Fat 10 g (15%)
Saturated Fat 6 g (30%)
Cholesterol 30 mg (10%)
Sodium 80 mg (3%)
Total Carbohydrates 22 g (7%)
Dietary Fiber 1 g (4%)
Protein 2 g (3%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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