White Chip Chocolate Cookies
2-1/4 cups flour
1/2 cup cocoa
1 tsp. baking soda
1/4 tsp. salt
1 cup butter, softened
3/4 cup granulated sugar
1/2 cup packed brown sugar
1 tsp. vanilla
2 large eggs
2 cups white baking chips
Combine flour, cocoa, baking soda and salt in small bowl. Beat butter, sugars and vanilla in large mixer bowl until creamy. Beat in eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chips. Drop by well-rounded tsp. onto ungreased cookie sheets. Bake at 350ºF. for 9-11 minutes or until centers are set. Let stand 2 minutes; remove to wire racks to cool completely. Makes 5 dozen.
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White Chocolate & Cranberry Cookies
1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 Tbsp. brandy
1-1/2 cups all-purpose flour
1/2 tsp. baking soda
3/4 cup white chocolate chips
1 cup dried cranberries
Preheat oven to 375ºF. Grease cookie sheets. In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before removing to wire racks to cool completely. Makes 2 dozen.
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White Chocolate Brownie Drops
1/2 cup butter flavor Crisco
2 eggs
1/2 cup sugar
1 tsp. vanilla
1 cup (6 oz.) semi-sweet chocolate chips, melted
1 cup Quaker Oats
3/4 cup all-purpose flour
1 tsp. baking powder
1/2 cup chopped white chocolate or vanilla milk chips
Heat oven 350ºF. Beat first 4 ingredients till smooth. Add melted chocolate chips; mix well. Stir in combined dry ingredients and white choc. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 7 to 9 minutes or until cookies are almost set; centers should be moist. (DO NOT OVERBAKE.) Cool 2 minutes, remove to wire rack. Makes 3 dozen.
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White Chocolate Butterscotch Cookies
recipe by Mrs. Fields
2-1/2 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 cup unsalted butter; at room
1-1/2 cup firmly packed dark brown sugar
2 large eggs
1 Tbsp. light molasses
2 tsp. vanilla
1 tsp. scotch whiskey, optional
1 cup pecans; toasted, chopped
3/4 cup butterscotch pieces
3/4 cup white chocolate pieces
Preheat oven to 300ºF. Mix together flour, baking soda and salt in a medium-size bowl. Beat together butter and brown sugar in a large bowl until smooth and creamy. Add eggs, molasses, vanilla and whiskey, if using, and beat well, about 1 minute. At low speed, beat in the flour mixture. Stir in pecans and the butterscotch and white chocolate pieces. Drop dough by rounded tablespoons, 2 inches apart, on ungreased baking sheets. Bake 18 to 20 minutes or until set. Transfer cookies to rack to cool. Makes 3 dozen.
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White Chocolate Chip Cookies
1 cup butter, softened, or shortening
1/2 cup white sugar
1/2 cup brown sugar
2 large eggs
1/4 cup water
1 tsp vanilla extract
1/2 cup white chocolate chips or white chocolate, coarsely chopped
3 cups all-purpose flour
1 tsp baking soda
1/2 cup regular cocoa powder
Preheat oven to 350ºF. Cream together butter and sugars. Beat in eggs, water and vanilla. Stir in chocolate chips. Stir well or sift together remaining ingredients. Fold dry ingredients into wet ingredients in thirds. Roll into 1-inch balls and place on ungreased cookie sheet, 2 inches apart. Press with a floured fork. Bake for 10-15 minutes or until edges are darkened. Yield: 30 cookies
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White Chocolate Chunk-Macadamia Cookies
Top Secret Recipes version of Great American Cookies
1/2 cup butter (1 stick), softened
1 cup brown sugar
1/2 cup coconut flakes, finely minced
1 egg
1 Tbsp. milk
1 tsp. vanilla
1-1/2 cups flour
2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
8 oz. solid white chocolate, cut into chunks
1 cup macadamia nuts, chopped
Cream together the butter and sugar in a large bowl with a mixer on high speed. Add the coconut, egg, milk and vanilla and mix well. In another bowl combine the flour, baking soda, and salt. Add the dry mixture to the wet mixture and mix until dough forms. Mix in the white chocolate and macadamia nuts. Preheat oven to 300ºF.while you let the dough rest for 30-60 minutes in the refrigerator. Measure out about 2 1/2 Tbsp. of the dough and form a ball. Drop each ball of dough onto an ungreased cookie sheet about 3 inches apart and bake for 12-14 minutes. Do not over bake! Cookies should come out of the oven appearing slightly browned, yet under cooked. Makes 16-18 cookies.
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White Chocolate-Macadamia Nut Cookies
3/4 cup firmly packed brown sugar
1/2 cup sugar
1/2 cup butter, softened
1/2 cup shortening
2 tsp. vanilla
1 egg
1-3/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1-1/3 cups white vanilla chips or 8 oz. vanilla-flavored candy coating, coarsely chopped
3-1/2-oz. jar macadamia nuts, coarsely chopped
Heat oven to 375ºF. In large bowl, combine brown sugar, sugar, butter and shortening. Beat until light and fluffy. Add vanilla and egg; blend well. Stir in flour, baking soda and salt. Mix well. Stir in vanilla chips and macadamia nuts. Drop dough by tablespoonfuls 3" apart onto ungreased cookie sheets. Bake 8-10 minutes or until light golden brown. Cool 1 minutes; remove from cookie sheets. Makes 4 dozen.
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White Chocolate-Raspberry Cookies
8 oz. white baking bar
1/2 cup butter (NOT margarine)
1 cup sugar
1 tsp. baking soda
1/4 tsp. salt
2 eggs
2-1/4 cups flour
1/2 cup seedless raspberry jam
3 oz. white baking bar
1/2 tsp. shortening
Grease cookie sheet; set aside. Chop 4 oz. of the white baking bar; set aside. In small, heavy saucepan, melt remaining 4 oz. baking bar over low heat while stirring constantly; cool. In large bowl, beat butter with electric mixer on medium to high speed about 30 seconds or until softened. Add sugar, baking soda and salt. Beat until combined. Beat in eggs and melted baking bar until combined. Beat in as much of the flour as you can with the mixer. Use wooden spoon to stir in any remaining flour. Stir in chopped baking bar. Drop dough from rounded tsp. 2” apart on prepared cookie sheet. Bake 7-9 minutes at 375ºF. or until lightly browned around edges. Cool on cookie sheets 1 minute. Remove to wire rack to cool completely. Just before serving, melt jam in small saucepan over low heat. Spoon about 1/2 tsp. on top of each cookie. In small heavy saucepan, combine 3 oz. white baking bar and shortening. Melt over low heat, stirring constantly. Drizzle over each cookie. If necessary, refrigerate 15 minutes to firm chocolate. Makes 4 dozen.
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White-Freckled Cookies
1-3/4 cups flour
1/4 tsp. baking soda
1 cup butter, softened
1 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 tsp. vanilla
1/3 cup unsweetened cocoa
2 Tbsp. light cream
2 cups (12 oz.) white baking chips
Preheat oven to 350ºF. In large bowl, combine flour and baking soda; set aside. In another large bowl, with electric mixer, cream together butter and sugars; add vanilla and mix well. Add cocoa and beat till well blended. Add cream. Beating on low speed, gradually add flour mixture. Beat till mixed. With spoon, stir in baking chips. Drop by heaping tablespoonfuls onto greased cookie sheets; flatten slightly with palm of your hand. bake 12-14 minutes, till golden around edges. Cookies should still feel soft. DO NOT overbake. Cool 2 minutes on cookie sheets, then remove to wire racks to cool completely. Makes 2 dozen.
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Wookie Cookies
from the Star Wars Cookbook
2-1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1-1 tsp. nutmeg
1 tsp. ground cinnamon
1 cup unsalted butter, at room temperature
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1-1/2 tsp. vanilla extract
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
Preheat the oven to 375ºF. Put the flour, baking soda, salt, and cinnamon in a mixing bowl. Stir with the wooden spoon until well mixed. Set aside. Put the butter, brown sugar, and granulated sugar in another mixing bowl. Using the electric mixer set on high speed, beat together until well blended and creamy, about 3 minutes. (You can do this with a wooden spoon, but it will take longer.) Beat in the eggs and vanilla extract. Add the flour mixture and stir with the wooden spoon until blended. Stir in the chocolate chips. Scoop up a rounded tablespoonful of the dough and drop onto a baking sheet. Repeat until you have used up all the dough. Be sure to leave about 1 inch between the cookies because they spread as they bake. Using pot holders, put the baking sheets in the oven. Bake until golden brown, about 10 minutes. Again, using pot holders, remove the baking sheets from the oven. Lift the cookies from the baking sheets with a spatula, and place on cooling racks. Let cool completely. Makes about 3 dozen cookies.
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Yummy M&M Candy Cookies
1 cup butter
1 cup flour
1 cup M&Ms
1/2 cup brown sugar
1/2 tsp. baking soda
1/2 cup nuts, chopped
Cream together butter and sugar until light and fluffy. Mix flour and baking soda and slowly add to butter mixture. Mix well. Stir in M&Ms and nuts. Drop by tsp. on a greased baking sheet. Bake 10 minutes at 350ºF.
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