Easiest Way to Cook Perfect White Chocolate and Cranberry Cashew Cookies

White Chocolate and Cranberry Cashew Cookies. Today I am sharing a recipe for White Chocolate Cashew Cranberry Cookies as part of the Good Cookie Food Bloggers' Valentine's Event. Food bloggers from all over are sharing Valentine's Day recipes as part of a fundraiser for Cookies for Kids' Cancer. To the mixer, add a spoonful at a time of the dry ingredients until fully incorporated.

Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Hand whisk the cashew butter, coconut oil, maple syrup and vanilla essence until it forms into a smooth mixture. Fold in the oats, oat flour and dried cranberries - overall this should form a sticky but solid mixture. You can cook White Chocolate and Cranberry Cashew Cookies using 12 ingredients and 7 steps. Here is how you cook that.

Ingredients of White Chocolate and Cranberry Cashew Cookies

1. Prepare 2 1/2 of flour.
2. Prepare 1 tsp. of baking soda.
3. It's 1 tsp. of baking powder.
4. Prepare 1/2 tsp. of salt.
5. Prepare 1 cup (2 sticks) of unsalted butter, softened.
6. It's 1 cup of brown sugar.
7. It's 3/4 cup of sugar.
8. Prepare 2 of eggs.
9. You need 1 tsp. of vanilla.
10. It's 1/2 cup of white chocolate chips.
11. Prepare 1/2 cup of dried cranberries.
12. It's 1/2 cup of chopped cashews.

Using a table spoon or ice cream scoop, scoop the mixture onto the baking parchment paper. Crisp, chewy white chocolate oatmeal cookies studded with dried cranberries and chopped cashews, enhanced with the nutty richness of browned butter. These festive gems will be a lovely addition to your holiday cookie platter. In a large bowl, cream butter and sugars until light and fluffy.

White Chocolate and Cranberry Cashew Cookies step by step

1. Preheat oven to 375 degrees. Line baking sheets with parchment paper. In a large bowl, combine dry ingredients: flour, baking powder and soda and salt..
2. In a mixer, cream together butter and both sugars until fully blended..
3. Mix in eggs and vanilla..
4. To the mixer, add a spoonful at a time of the dry ingredients until fully incorporated..
5. By hand using a spatula, fold in the chocolate chips, cranberries and cashews..
6. Using a small ice cream scoop or melon baller, place cookies evenly apart on baking sheet to allow proper cooking..
7. Bake for 10 to 12 minutes. Remove to cooling racks and allow cookies to cool completely. Enjoy!.

Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the chips, cashews and cranberries. Using a rubber spatula, fold through the white chocolate chips and cranberries. Use a fork to cross each cookie. In a medium bowl whisk together flour, baking powder, baking soda, and salt.