Today was a beautiful day – it was warm and smelled like spring – do you know what I mean? The daffodils in the orchard had opened up, along with the grape hyacinths. Lots of buds on the apple, peach, pear, plum and nectarine trees. I just love all that new life waiting to burst forth!
There is nothing like a good cookie, don’t you agree? We serve a lot of them here – for tours and receptions, coffee hours, lunch desserts, to name a few; so I have found the recipes that work well in quantity and that I really like. And actually a lot of other people really like them, too. I have a weakness for white chocolate. I love other chocolate, too, but I really like white chocolate – and yes I know it’s not really even chocolate, but I do really like it! Anyway, I thought that it would be a great companion to cranberries – which are so Cape Cod – and pecans, so I started experimenting with recipes that would stand up to that threesome. Here is the result:
CHANGE SERVING SIZE
- 3/4 cup sugar white
- 3/4 cup sugar brown
- 1/2 cup butter
- 1/2 cup shortening
- 3/4 tsp. salt
- 3/4 tsp. baking soda
- 3 eggs
- 2 3/8 cups flour
- 2 1/4 cups chocolate chips white
- 1 cup cranberries dried
- 3/4 cup pecans
- Combine sugars, butter, shortening, salt, baking soda; cream together.
- Add eggs slowly.
- Add flour.
- Mix until just combined; do not over mix.
- Add white chocolate chips, cranberries and nuts, mix just enough to combine.
- Drop by large tablespoonfuls ( I use a #40 ice cream scoop) onto a parchment lined or greased pan.
- Bake in a 350 degree oven for 15 to 17 minutes or until golden brown on the edges.