The first time I tried a cranberry white chip cookie was years ago at a party. The ones I tried had macadamia nuts in 'em. Delicious! I knew they'd be super easy to make. It was simply a matter of adding the correct ratio of dried cranberries and white chips to the base cookie dough I've been using for over 30 years. After a few tries, I nailed it.
Of all the cookies I make, these cranberry white chip cookies are my absolute favorite. They're Lisa's second favorite. Our kids love them. The ones I make DO NOT include macadamia nuts. If you're going to make these to share with your pups, skip the macadamia nuts. These nuts can cause depression, tremors, weakness, vomiting and hyperthermia in dogs.
In a mixer or bowl combine 1 cup Crisco shortening, 3/4 cup brown sugar, 3/4 cup white sugar, 2 eggs and 1 teaspoon vanilla. Mix well.
To that you'll want to add 2 1/4 cup flour, 1 teaspoon baking soda and 1 teaspoon salt.
Once mixed, add 3/4 cups chopped dried cranberries and 1 cup white chips. Mix.
Roll dough the size of a golf ball and place onto nonstick cookie sheet.
Bake for 19 minutes at 350. This time will vary depending on your oven.
Enjoy!
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