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Autumn Cranberry-White Chocolate Cookies

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Servings: Makes About 8 dozen bite-size cookies (24 servings

Cook Time: 10 minutes

Prep Time: 17 minutes


1 batch Basic Butter Cookie dough
2/3 cup old-fashioned or quick oats (not instant)
2/3 cup chopped dried cranberries
2/3 cup white chocolate chips or 4 oz. white chocolate bar, chopped


1. Prepare Basic Butter Cookies through Step 3.
2. Grind oats in a food processor or blender, then gently stir ground oats intodough. Mix in dried cranberries and white chocolate.
3. Drop dough by scant teaspoonfuls onto prepared baking sheet, about 1 1/2 inchesapart. Cookies will spread slightly. Bake at 350 degrees F just until cookies begin to turn pale brown at the edges, about 8 to 10 minutes. Cookies will be slightly soft. Let cool on pan for 3 minutes, then transfer to a wire rack. Repeat until dough is gone.
4. Serve at room temperature. Store in an airtight container for 3 days, or freeze.
Source: Hannaford fresh Magazine, November - December 2012

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes About 8 dozen bite-size cookies (24 servings)
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

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