Comments on: Cranberry White Chocolate Chip Cookies

By: Dani

Dani — Wed, 31 Jan 2024 01:33:26 +0000

Amazing recipe, I’d totally make it all over again – I sprinkled salt after the cookies were baked….totes amazing!! I added walnuts since I was wanting to use them up and it brought crunchiness into the cookies! Yum : )

By: Cranberry, pistachio & choc chip cookies - Cooksister | Food, Travel, Photography

Wed, 05 Feb 2020 14:18:06 +0000

[…] weekend’s muffins, so the decision of what to make was made in about thirty seconds flat. These cookies are not dainty or chi-chi: they are big American-style cookies with a lovely chewy texture. The […]

By: kevin

kevin — Thu, 06 Dec 2018 12:48:58 +0000

In reply to Brenda Lawrence. I'm glad you like them!

By: Brenda Lawrence

Brenda Lawrence — Thu, 06 Dec 2018 02:11:56 +0000

Made these today (12/5/18) and followed the recipe with the exception of adding a whole orange worth of zest to the recipe. (I just like cranberries and orange together). Your recipe is wonderful. Thanks!

By: Kathy

Kathy — Wed, 20 Dec 2017 17:03:19 +0000

You are a genius! I never saw so many recipes that I had to try. You are my go to anymore when I have to get inspired. Merry Christmas!

By: kevin

kevin — Sat, 21 Dec 2013 02:32:55 +0000

Elle: Yes, these cookies should be more on the moist and chewy side rather than cakey. A lot of factors can contribute to this from over mixing, to the altitude, to measuring the flour out when it is 'packed' rather than loose, to the type of pan. One quick fix would be to reduce the amount of flour by a tablespoon or two.

By: Elle

Elle — Fri, 20 Dec 2013 19:24:58 +0000

I just made these cookies – they were very tasty, but also very cake-like. From your description, I think they should have turned out more chewy. Do you see any "red flags" about what I could be doing wrong? (I scoured the internet for an answer, but am getting a lot of conflicting information!).

By: kevin

kevin — Tue, 10 Dec 2013 14:37:17 +0000

Edna Siu: You might find rolled oats under the name old fashioned oats. If you have a bulk store, thy might have them there as well. I like the texture that a bit of rolled oats adds to a more traditional chocolate chip cookies recipe like this one.

By: Edna Siu

Edna Siu — Thu, 05 Dec 2013 03:31:54 +0000

Thank you so much for the explanation, what I like about oats is their texture. I love to buy oatmeal cookies just because I like chewing them along with the crispy edge but soft center. I eat granola in my cereals mixing with dry fruit and seeds as well. I am living in BC, Canada, We have a local supermarket called "Superstore", but I cannot find rolled oats at all. I wonder if they have different names for the rolled oats, We have Walmart, but there is nothing as well. I am confused. Is there any one baking oatmeal cookies anymore. Just laugh out loud. Thanks so much, I happen to find your blog from Pinterest, I subscribe and won't be missing your lovely recipes,

By: kevin

kevin — Mon, 02 Dec 2013 09:20:59 +0000

Edna Siu: Basically the difference is the thickness going from instant oats to quick oats to rolled oats with instant being the thinnest and rolled being the thickest. Because instant is so thin it cooks faster and it will disintegrate sooner, loosing its texture and shape, where rolled oats take longer to cook and generally maintain texture and shape. I usually use rolled oats in recipes like this because I want to be able to see and feel the oats in the cookie but if you were trying to hide the fact that they are in there you could go with instant or quick as you probably won't be able to see them in the final cookie.