Makes: About 6 dozen cookies
1 cup (2 sticks) butter, softened
1 cup granulated sugar
1/2 cup firmly packed brown sugar
1 tsp. vanilla
2 cups flour
2 tsp. baking soda
1/4 tsp. salt
2 pkg. (6 squares each) BAKER’S Premium White Baking Chocolate, chopped
2 cups PLANTERS Chopped Pecans, toasted
2 cups dried cranberries
- Preheat oven to 375°F. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Add flour, baking soda and salt; mix well. Stir in chocolate, pecans and cranberries.
- Drop rounded tablespoonfuls of dough, 1-1/2 inches apart, onto ungreased baking sheets.
- Bake 10 to 12 min. or until lightly browned. Cool 3 min.; remove to wire racks. Cool completely. Store in tightly covered container at room temperature.
Variations: Prepare as directed, using 6 chopped squares semi-sweet baking chocolate. Also, feel free to substitute chopped walnuts or slivered almonds for the pecans; or chopped dried apricots or mixed dried fruit bits for the dried cranberries.