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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Michele's White Chocolate Golden Raisin Cookies Recipe

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This recipe for Michele's White Chocolate Golden Raisin Cookies is from The Kelleher (Sullivan) - Corbin (Kennedy) Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 and ¾ cups all-purpose flour (spooned & leveled)
1 tsp baking soda
1 tsp salt
1 cup unsalted butter softened
1 cup light brown sugar lightly packed
½ cup granulated sugar
2 large eggs room temperature
2 tsp pure vanilla extract
1 ½ cups Ghiradelli white chocolate chips
1 cup sweetened golden raisins
Directions:
Directions:
1. In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, mix the butter, brown sugar, and granulated sugar together for 1-2 minutes or until well combined.
3. Mix in the eggs one at a time, then mix in the vanilla extract.
4. Slowly add in the dry ingredients and continue mixing until just combined, making sure to scrape down the sides of the bowl as needed.
5. Then mix in the white chocolate chips and dried cranberries until thoroughly combined.
6. Cover the cookie dough tightly and transfer to the refrigerator to chill for at least 2 hours.
7. Once the dough is almost chilled, preheat the oven to 350°. Line large baking sheets with parchment paper or silicone baking mats and set aside.
8. Remove the cookie dough from the refrigerator. Using a 1.5 tbsp cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets. Make sure to leave a little room between each ball of cookie dough as they will spread a little while they bake.
9. Bake in separate batches at 350° for 10-12 minutes or until the edges of the cookies are lightly browned and the top is set.
10. Remove from the oven and cool on the baking sheet for 5-10 minutes, then transfer the cookies to a wire rack to cool completely.
Number Of Servings:
Number Of Servings:
4 doz
Preparation Time:
Preparation Time:
15 minutes; bake: 10 minutes
Personal Notes:
Personal Notes:
Part of Michele's job jar of recipes; this one with the help of Ghirardelli chocolate. I would also say that cranberries would be a good substitute.

 

 

 

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