White Chocolate Cranberry Cookies













A short while ago my family and I spent a week vacationing in a town a called Bandon on the Oregon Coast.  Bandon is a small touristy town with beautiful golf courses, gift shops, art galleries, fishing, boating, and cranberry bogs. Whenever we go to Bandon for a visit, I like to pick up a pound or two of the their locally grown Oregon cranberries and a couple of bottles of Sea Mist cranberry wine.












It is not unusual to stroll along the beach in Bandon and not see other people.  While on a walk early one morning I fortunate enough to see deer tracks heading back from the ocean.  How cool is that?










A  deserted beach.  The perfect place to walk and clear a busy mind…

Oregon grown cranberries are sweet, tart and perfect for my White Chocolate Cranberry Cookies.  These cookies are similar to a traditional chocolate chip but with white chocolate chips and bright little red cranberries.  Next time you see a bag of dried sweet Oregon grown cranberries, snag some and make these cookies.  Oh, and by the way, the dried cranberries and the cookies freeze well.  Enjoy!  – Tessa


  • 2 1/2 cups all purpose flour
  • 1 cup brown sugar (lightly packed)
  • 2 sticks or 1 cup  butter (softened)
  • 2 eggs
  • 2 tsp vanilla extract (use the real not imitation)
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 12 oz. white chocolate chips
  • 8 oz. dried cranberries

Preheat your oven to 375 degrees.  Grease your cookie sheets or use a silicone liner on the sheets.  In a large mixing bowl with a mixer, blend together all the ingredients except for the white chocolate chips and dried cranberries.  Mix well.  Fold in the white chocolate chips and dried cranberries.  Drop the dough using a teaspoon or a small cookie scoop onto the cookie sheets.  Bake for 10-12 minutes or until golden.  Remove from oven and cool on wire racks.  Store in a tightly covered container.  Makes about 6 dozen cookies.

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