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Thanksgiving turkey is leaving me completely STUFFED, but in my world… there is always room for another cookie. Especially a cookie that is so ultra soft, it tastes like a famous Mrs. Fields cookie or a Pepperidge Farm soft-baked cookie.
Overloaded with white chocolate chips and tangy dried cranberries, I’d like to say… come to mama you gorgeous softie!
A spin-off of my Perfect Chocolate Chip Cookies, today’s cookie stands the true cookie test: remaining ultra-soft, even the next day.
What’s my secret? Cornstarch! Yes, cornstarch.
Making your baked cookies soft, thick, and chewy has never been easier. Add a touch of cornstarch to your cookie dough and prepared to be amazed. Think about it: often used as a thickening agent, cornstarch gives your gravy, pie fillings, soups, and glazes a more bodied and full texture. The same goes for your cookie dough – cornstarch will help your dough remain more compact during the baking process, leaving the cookies soft, thick, and puffy.
Look at how puffy it made my chocolate chip cookies!
Mixing cornstarch with all-purpose flour will give you cake flour; cake flour is a much softer flour than regular. The lack of high gluten content in cake flour makes the texture of your cakes and pastries much lighter.
While there is no cake flour in these cookies, you are getting the same soft-effect by mixing cornstarch with all-purpose flour.
Moving along…
I adore white chocolate in cookies around the holidays. Well, I adore white chocolate cookies any time of year… but they are a favorite add-in when I’m doing my holiday baking. 
Dried cranberries give the cookies a bright festive color and provide a tart flavor burst in each bite. A soft cookie with a tangy punch of flavor. I like it!
White chocolate and dried cranberries are an impeccable combination, and these cookies are LOADED with both. Told ya, I am a sucker for super chunky cookies.
Most important about this cookie recipe is the baking time. You MUST watch the cookies closely – I didn’t even leave the kitchen as they baked. Take the cookies out of the oven at a precise 8 or 9 minutes. The cookies will appear soft and undone in the centers, but will eventually firm up as they set. Allow the cookies to cool for 5-10 minutes on the baking sheet after you remove them from the oven.
Also important in this cookie recipe is the use of dark brown sugar instead of light brown sugar. I swear by dark brown sugar in my oatmeal cookies – it gives the cookies a more chewy texture, less crispy texture. Light vs dark brown sugar is mostly interchangeable in dessert recipes. But I find that dark brown sugar gave these cookies a rich aroma and unique depth of flavor.
I know I sound like a broken record, but I just love dark brown sugar in cookies!
I chilled today’s cookie dough for about 3 hours. Chilling is certainly not necessary, but the cookies baked up a tad more thick when the dough had time to settle and chill out before hopping into the oven. If you’re strapped for time, don’t worry about it – the cookies will still be thick, soft, and chewy if the dough is not chilled. I recommend chilling, but do what your schedule allows.
Fresh out of the oven, these cookies are incredibly gooey – each bite will literally melt in your mouth. I brought them into work and they disappeared within 30 minutes. At 9am in the morning!
Trust me, these cookies are irresistible!
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Makes 2.5 dozen cookies. Do not drop dough onto warm cookie sheets. Allow cookie sheets to cool completely between batches. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months.
Ingredients
- 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup white chocolate chips
- 3/4 cup dried cranberries
Instructions
- Line an ungreased cookie sheet with parchment paper or silicone baking mat. Set aside.
- In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. On low speed, mix in flour, cornstarch, baking soda and salt. Stir in white chocolate chips & dried cranberries. Chill dough (covered) for 30 minutes or up to 3 days.
- Preheat oven to 350F. Drop balls of dough (1.5 tablespoons each) onto cookie sheet OR used a standard-sized cookie scoop. Bake for 8-9 minutes, until barely golden brown around the edges. Do NOT cook them longer than 9 minutes. Remove and let cool for 5-10 minutes on the cookie sheet.* Transfer to cooling rack.
Notes
*If cookies do not spread at all, gently press down with a spoon when they come out of the oven.
adapted from The Perfect Chocolate Chip Cookie
RECIPE SOURCE: sallysbakingaddiction.com
© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
Do you have any favorite recipes that you like to call “perfect”? Here are a few of mine:
Caramel Pretzel M&M Blondies – ooey, gooey, sweet, salty, EASY, & perfect!
Oatmeal Lemon Creme Bars – the.most.perfect.dessert.EVER. I looove lemon desserts.
Death by Chocolate Peanut Butter Chip Cookies – deep, dark chocolate. Does it get any better? Yes. Add peanut butter chips!
Banana Muffins with Cinnamon Chocolate Chip Streusel – my favorite muffin recipe, ever!
{ 96 comments… read them below or add one }
Girl we are twins – did I tell you I made white choc/cranberry cookies? I’m posting them this week! I tweaked my sugardoodles and I also made some cornstarch cookies! I was a baking machine before my trip
Your cookies look to-die-for-good! Sally – they are perfect! I got really got results with mine but was reinventing the wheel. I coulda just waited for your recipe and used that b/c they are.totally.perfect! I love how chunky and loaded up they are – the ONLY way to do cookies like this!
Averie @ Averie Cooks recently posted..Thanksgiving Thursday Things
yes you did tell me you made white choc cranberry cookies from your sugardoodle recipe! Thanks for the compliments – these cookies are exceptionally good looking from the pretty cranberries.
I can’t wait to se your version! I’m buying bread flour this weekend for some cookie baking!
White chocolate and cranberry are one of my fave combos! At work, we sell homemade cookies from a local bakery and they make an oatmeal white choc cranberry cookie that tastes AMAZING warmed up. While that cookie is delicious, hers are nowhere near as puffy or golden as yours. It truly is the cornstarch and that dark brown sugar that make ALL the difference! Happy Thanksgiving, Sally! Indulge in a couple extra of these cookies for me
Hayley @ The Domestic Rebel recently posted..Frosted Eggnog Spice Bars with Gingersnap Streusel
these are my new favorite cookies Hayley! You have to try cornstarch in cookies sometime!
Birthday Wishes for my man!!
I have never thought about using cake flour I will have to try it sometime
These look absolutely delicious! I have completely been bitten by the white chocolate and cranberry combo, using it in both bars and banana muffins. I like how you called them “soft-baked”, it adds a certain sense of sinfulness that makes me want to try them even more!
Alyssa @ Kitchen Cures recently posted..Banana Cranberry White Chocolate Muffins
they do taste sinful. they melt in your muth! i love white chocolate and cranberry together – i am headed to check out your muffins now!
Yes, no matter how stuffed you are, there’s ALWAYS room for cookies. It goes in a completely different compartment!
Now these cookies – cornstarch? Who would’ve thought it would do such wonders in a cookie?!
Chung-Ah | Damn Delicious recently posted..Pumpkin Nutella Swirl Oatmeal Muffins
you have to try cornstarch in cookies Chung-Ah!! YOU HAVE TO!!
The thought of even looking at food right now makes me shudder. Who came up with this holiday again?
These cookies look great though. Maybe I could squeeze one in there…
The Witch’s Kitchen recently posted..Thanksgiving Prep Work~
I am still SO FULL, even the next morning. but I had to share these cookies with you – they are too good not to! Hope you had a wonderful thanksgiving!
Sally, these are my two favorite ingredients for cookies ever! If I had to pick only one cookie to eat for the rest of my life, I’d go with cranberry and white chocolate…though I’d totally miss butterscotch, haha. I can’t wait to try this recipe with cornstarch, though! Thanks, and I hope you had a great Thanksgiving!
I think I kind of agree with you Caley! If I only had one cookie for the rest of my life, i’d want it to be these sweet/tangy, soft, chewy, and thick cookies. plus, i love white chocolate! Hope you had a wonderful thanksgiving as well!
These scream holidays! Watching cookies closely while baking is so important. I love a soft and gooey cookie straight from the oven!
Laura Dembowski recently posted..Double Pumpkin Muffins
soft & gooey, straight from the oven – yes! that’s the best way to eat them
Sally, you make the best cookies I’ve ever seen–seriously, you are the cookie queen! I love, love, love cranberry and white chocolate, and these look amazing. I soooo need to try your cornstarch trick–ooooh, now I have a hankering to bake some cookies on my day off work today!
Ashley @ Kitchen Meets Girl recently posted..Black Friday $25 Amazon Gift Card Giveaway
Thanks Ashley!! The cookie queen?? that means a lot, thank you! Hope your thanksgiving was wonderful! xo
Girl, you are a cookie making genius! I just love everything you make and all the fun little tips you share with it. I now chill all my cookie dough because you tell me it’s best:-) And I’m with Ashley, cookies sound like a good idea today!!!
Jocelyn @BruCrew Life recently posted..Easy Crock Pot Black & White Turkey Chili
Jocelyn! I hope you had a wonderful thanksgiving! SO glad you got a tip from me, dough chilling is KEY for me!
Irresistible – yes, that’s the perfect word for these cookies!! I am a huge fan of white chocolate cranberry combo. Love the tip on cornstarch – gotta try it!
Anna @ Crunchy Creamy Sweet recently posted..Happy Thanksgiving!
Your cookies always look so soft and chewy Sally!
Thank you Mercedes! ALL of your desserts look so fabulous!! lol
you never cease to impress me, sally. i hope you had a wonderful thanksgiving!
Katie @ OhShineOn recently posted..We Made History.
hope you had a lovely thanksgiving as well my dear Katie!
Yum! I love white chocolate and cranberry combined. They are awesome in cookies! Hope you had a fantastic holiday!
luv what you do recently posted..Thanksgiving in Pictures
Look at you posting on Thanksgiving! I hope you had a great Thanksgiving with your family.
Hi Elaine! I hope your thanksgiving was wonderful as well.
These are so pretty!!!!
Dorothy @ Crazy for Crust recently posted..Happy Thanksgiving {Whatever Friday edition}
They look so good!!! I have never used cornstarch in cookies before. I’ll have to try these! Love cranberries and white chocolate!
Jess recently posted..White Ribbon
Hi Jess! Thank you… yes I love adding cornstarch to cookie recipes now!
What a great tip about the cornstarch! You are so right! How we never thought of this before I have no idea! I have a batch of gingerbread chilling right now and I trying to think of a way to add it in. Thanks for sharing!
Chandra@The Plaid and Paisley Kitchen recently posted..Dressed Up Mac and Cheese Soup
I love gingerbread! And yes, the cornstarch is a savior – makes cookies SO thick and soft.
LOVE it sally
you always amaze me with your yummy recipes and pictures! These look fantastic and perfect! I just made a white chocolate chip cranberry cookie this last week too (its a pudding cookie haha and haven’t posted it yet) but yours look insanely delicious! I just love coming to visit your blog!
Nikki @ Chef in Training recently posted..Slow Cooker BBQ Ranch Meatloaf
Nikki. I was just talking about your beautiful cookies the other day to my non-blogging friend. You make everything look SO elegant ans beautiful. Thank you for the wonderful compliment, that means a lot to me.
Gosh darn you, Sally!
I just made white chocolate cranberry cookies and they are clearly nowhere as good as these. Yours look SOO good. I need to go back to my own recipe and make them more Sally-like! Or just make yours. 
Erin @ Texanerin Baking recently posted..Grain- and Gluten-free Soft and Chewy Ginger Cookies
Too delish, Sally! Do you know if arrowroot powder has the same effect? I don’t usually use cornstarch…
Loretta | A Finn In The Kitchen recently posted..Orange Cranberry Swirl Bread
Hi Loretta! You may use arrowroot powder – it’s actually thicker than cornstarch. It will work just fine as a replacement!
Thanks! I’ll have to try it…
Loretta | A Finn In The Kitchen recently posted..Orange Cranberry Swirl Bread
I make a cookie a lot like this, but sub almond extract for the vanilla! So yummy.
I loooooove using almond extract in cookie dough!! I’ll have to try that Whitney!
great recipe! i only put cranberriesto be on the healthier side and only 1 stick of butter and it still tasted awesome!
Thanks for the report back, Mave! Good to know that less butter could work!
Adding cornstarch is so smart! And you totally have a point! If you can use it for soup, why not use it for cookies! Love it! ~ nerdwithtaste.wordpress.com
my thoughts exactly – cornstarch just makes sense! thanks
Does this recipe still work with light brown sugar?
Hi Eva! Yes, you may use light brown sugar instead.
Is parchment paper a must have to make these cookies or can I just use a cookie sheet?
Nope! Just make sure you use a non-stick cookie sheet or a silicone baking mat, which I highly recommend. Not required of course – just a non-stick cookie sheet will do.
I just made these, but I changed a few things: I used 1/2 dark and white chocolate, used dried cherries instead of cranberries, and I might lower the amount of sugar next time.
I used a small cookie scoop to measure out the cookies, but they turned out really puffy when done instead of your flatter cookies. They are good, but they remind me of my chocolate chip cookie recipe that also uses cornstarch and they puff up a lot.
I used 2 tsp cornstarch and 1 tsp baking soda like your recipe called for, but is it correct? I just want to make sure.
Rayna recently posted..Instagram, Raw Brownies, & A Future Giveaway
Perhaps I baked mine on a more humid day with moisture in the air, which is why they didn’t puff up like you say yours did! I can’t remember the weather conditions that day. Regardless, I think mine were pretty thick but I’m dying over how thick you say yours are – that’s fabulous! the recipe reads correctly, yes – 2 tsp CS and 1 tsp BS. Thanks Rayna!!
Hi, I am wondering if I can store these in the freezer if I make a gaint batch?? And thaw in room temperature when I give them away?
Hi Beth! You sure can. They may not taste as wonderful as freshly baked, but they’ll still be darn good. Enjoy!
How do I make them if I live at high altitude?
Hi Amber, I’ve never baked these cookies at a higher altitude, so I cannot speak from experience here. This chart has helped my other readers though: http://www.kingarthurflour.com/recipe/high-altitude-baking.html
Hi Sally! First of all, I love reading your blog – I’ve been reading it religiously for the past few months. I can’t believe you’ve only been doing this for a year!! Question for you on these cookies. I just finished baking them, and they came out very flat. I chilled the dough for just under 24 hours, kept the dough in the fridge between batches, and only put them onto cool cookie sheets. I also have an oven thermometer, so I know the temp is correct. I used my cookie scoop and ended up with smaller cookies than you did – I had 53 cookies at the end. Would that matter? Or does having fresh corn starch matter? I’m not sure when I bought the container I have, but it is probably about a year old. They still taste delicious, but they are flat and a little greasy. Any ideas?
Thanks!
Maria
Hi Maria! Thank you so much for all the sweet words, they all mean a lot to me and I’m so happy to have you as a reader. I can’t believe these cookies fell flat for you! What a bummer and I apologize they did – cornstarch, as well as your other leavening agents like baking soda and baking powder, are only good for 6 months. replace them after that – they seemingly lose strength after that. So, they may have been the culprit. Did you overmix the dough by any chance? I did not use a cookie scoop, but my dough balls were larger than an average cookie scoop and I apologize I didn’t include that in the instructions. I would make them larger (and taller) than what an average cookie scoop delivers. Here is a link and a photo of how I mold my cookie dough balls. I make them “taller” rather than wider. I hope this all helps you! And maybe you’ll try them again with fresh cornstarch? http://sallysbakingaddiction.com/2012/12/09/recipe-round-2-cake-batter-chocolate-chip-cookies/
I just finished making 10 dozen of these for a cookie exchange – they are delicious! I’ve been using your recipe for the base dough for quite awhile now and the addition of white chocolate and cranberries is so perfectly festive
Thanks for another winner!
10 dozen??? wow! That is more cookies thatn I’ve ever made in one day. You are an all-star Crystal! I wish I could have some right now – I have to bake some cookies this weekend I guess
SO glad you enjoy these cookies as mucha s I do!
thanks for the recipe — i love white chocolate and cranberries, and was really excited to make these! i followed the recipe religiously, but after 9 minutes in the oven at 350, they were totally raw.
so i did them another 3 minutes … still looked kinda pasty. i did them another 2 minutes and now they’re golden brown throughout, not just around the edges, which to me feels overcooked and crispy, as opposed to chewy and soft. and on top of it, they didn’t puff up … they just look like regular cookies. so disappointing! i’m determined to get them right, though, so i’m going to try again, but any tips or advice? thanks!
Sorry to hear that! Do you have an oven thermometer to check your oven temperature? I know my oven is 10-15 degrees warmer than what the dial states.
thanks for the reply.
i don’t have an oven thermometer, no … bit of a silly question, but do you know if i can buy one at a kitchen store, or is it something that comes with the oven?
the second batch was definitely better. i tend to hand roll my cookie dough into perfect little balls so they all come out evenly and uniform, but i didn’t do that with the second batch — i just dropped them onto the cookie sheet and the uneven surface created more of a texture. i also think i need to be a bit more liberal with the cranberries and chips and i’m going to buy fresh cornstarch, too. i need to make more for the week in between christmas and new year’s, so hopefully with those adjustments, they’ll look more like the gorgeous ones you took photos of above!
fresh cornstarch is key! I had to buy a fresh container of mine since they expire after 6 months. You can buy an oven thermometer at a kitchen store, yes! Glad the second batch was better for you!
I made these cookies for a work Christmas party and they were a hit! Have you ever frozen the dough? I was hoping to make several batches ahead of time and just pop them in the oven when I need a fresh batch. Thank you for sharing a great recipe!
Hi Myndi – yes, I have frozen the dough before. Roll into balls and then freeze the balls of dough. Remove from the freezer, peheat your oven, and place them on the sheet once the oven has been preheated. They will be ready to bake at that point, even if they are still semi-frozen. Glad you enjoyed these!
I am so disappointed in myself. I made these up and out of all things to forget- you guessed it- the cornstarch- oye! Was following the recipe from my phone (guess my eyesight is going!). So needless to say they came out a flat as can be and abit on the greasy side. Totally my fault! I have to say the cookie dough was phenomenal! I am getting to get more dried cranberries and white chocolate today and try it again. Just wondering how refrigerating the dough effects the cookies? Wondering if it would be a big deal if I skipped that step?
Hi Nadine! yes the cornstarch is very crucial to these cookies! As for chilling, I HIGHLY recommend you chill the dough. Although it requires you to think ahead, I chill the dough for nearly every single cookie I bake. I cannot stress this step enough. After mixing your cookie dough, chilling it firms up the fat (butter, in this case) and gives the flour time to absorb liquid evenly. It reduces a cookie dough’s stickiness, making it firm and much easier to work with as well as reduces the cookies from spreading/baking flat. I hope this helps!
I want to try and make these cookies! They sound delicious. I’m not a very big baker. I was wondering how much of the white chips and the cranberries you put in?! Thanks! Happy holidays!
Hi there Toni – the recipes states 3/4 cup white chocolate chips and 3/4 cup dried cranberries.
Hope you enjoy and good luck! Happy Holidays.
Love the cranberry and white chocolate combo, except we throw in some sliced almonds and they’re called “Kris Kringle” cookies. Have never put cornstarch in my cookies, but I will be giving this a try tomorrow.
mmmm i was thinking as I made these again the other day – they could use a nut! I’ll have to try a kris kringle version.
Let me know how the cornstarch addition goes – it makes the cookies SO soft and thick.
Hi! I loved your recipe and made it for my cookie exchange at work. I added more white chocolate chips and cranberries, but the rest is the same. I credited you on my blog – http://fancyfork.wordpress.com/2012/12/26/white-chocolate-cranberry-cookies.
Thank you for the recipe!
Ashley
Ashley recently posted..White Chocolate Cranberry Cookies
Gosh i love this idea! I’m curious if it’s possible to make this cookies with fresh cranberries? I still have them over here and i’m not sure what to do with them. Hopefully it’s possible!
Love from the Netherlands, love your blog!
Roos
Hi Roos! I’ve never made these with fresh cranberries, but they would be wonderful tossed in. I would chop them up and gently mix them in – to avoid the dough from turning pink from their juices. Let me know how they turn out!
I’ve been making something similar to these for years. I add pistachios to them though. They’re always a huge hit. I usually use a refrigerated dough though. I’ll definitely be trying your recipe…but with pistachios.
I need to use your idea, Elizabeth and add pistachios next time! Thanks Elizabeth!
hi could i use margrine instead of butter i want to make them non-dairy
Yes, you may use margarine instead.
I just had to write and say your blog and these cookies have become one of my favorites! I’ve made them every couple weeks since seeing the recipe. This batch is going to an aunt of ours who loves white chocolate.
Hi Molly, that means a lot to me. Thank you so much! I adore white chocolate as well, especially in soft chewy cookies.
Hi Sally! Sorry to bother you about this, but I am in the process of making these cookies, and I have a question. What is the dough supposed to be like? I’ve chilled it for about 12 hours, and although that has helped, I guess I’d still call it more of a batter than a dough…like I could spread it in a pan. I don’t think balls would remain balls, you know? I’m wondering if this is wrong, or if the soft cookies have a very soft dough. Maybe I should add a tablespoon of flour or something? I’ve also heard adding pancake mix to overly-liquidy doughs is good because it keeps correct proportions of flour/sugar/leavener. I know I measured everything correctly, so I’m not sure what I’ve done wrong!
Thank you so much for any tips you might have!
Hi Caley. That’s strange. The dough should be very firm after chilling for even 1 hour. Did you measure all of the ingredients properly? Was your butter too soft? I’ve never added pancake mix to cookies before, but it sounds like that could help in this situation. I would start with 2 tablespoons and no more. Measuring: http://sallysbakingaddiction.com/2012/04/18/how-to-not-screw-up-your-next-recipe-measuring-101-2/
Yes, I’m sure I measured properly. Maybe my butter was too soft…it’s been so cold here that my heater has been coming on frequently, so maybe leaving the butter out to come to room temperature coincided with an on-phase for the heater.
I thought, if that was the problem, the refrigeration would solve the problem…but anyway, I think it will be okay. I’ll try the pancake mix thing. Thanks so much!
This recipe looks amazing, one quick question. Is the dark brown sugar packed?
Hey Tammy – it honestly does not matter. I’ve done packed brown sugar and not-so-packed and have not noticed a difference. So, there is no need to pack it.
I made these last night and they are delicious! It was my first time baking cookies from scratch. Thank you so much for sharing your recipes! I now have some baking confidence!
That is SO awesome Ashley and way to go!! I remember baking my first cookies from scratch, what a feeling. You should try these cookies with all kidns of different add-ins.
You’d love them!
Hi Sally. I made these recently and while they turned out wonderfully when they were done, I couldn’t help wondering if I did something wrong. The dough was really crumbly before baking, and my friend made the recipe and had the same problem. Is that how they are supposed to be?
I’m not complaining, because they were delicious when they were done, but they were quite a bit of work to make into cookies. Normally I have my 5-year-old niece help, but they were a little tough to form so I had to do them myself.
I’m just curious if I missed a step that would make them so crumbly…
Hey Emily! I’m glad you liked the way they turned out. For the crumbly factor: do you think you overmeasured the flour? I always spoon and level the flour: http://sallysbakingaddiction.com/2012/04/18/how-to-not-screw-up-your-next-recipe-measuring-101-2/ The dough is actually supposed to be very soft and requires chilling b/c it is too soft to work with. After chilling, it becomes sort of crumbly, but still easy to roll. If you choose to make them again, you could add a tablespoon of milk if you find the dough unmanageable.
Thanks for the tips. It is possible that I overmeasured flour, but it’s good to know that if it happens again I’ll just add some milk.
I figured it was user error until my friend had the same thing happen. Thanks for your quick reply!
Hello, I absolutely love the sound of these cookies but I have a really silly question. I don’t bake often enough to have an actual mixer so I mix all of my dough by hand. Will I still be able to use this recipe and I saw you mention something about over mixing? how can i tell if i’ve over mixed?
Hi Lauren – mix together the wet and dry ingredients until *just* combined – meaning, so not continue to mix it together after it is combined. Make sure your butter is extra soft (but not melted) since you are creaming it by hand. Not a silly question at all! Thanks Lauren.
Are you able to convert these measurements into grams? Desperate to make these but only have scales! Thanks!
Hey Anna! I can’t convert them directly for you, but here is a chart my readers find helpful: http://allrecipes.com/howto/cup-to-gram-conversions/
Sally, this recipe brought me to your AMAZING blog. I’ve made these cookies with all sorts of combos: turkish apricots & dark chocolate, cherries & dark chocolate, etc. I appreciate your tips, and love that these are still delicious when I make them dairy-free. I have told everyone I know that bakes about your “must follow” blog! My family and I want to say thanks for keeping our bellies happy.
Hi Colby! You are so sweet, I really appreciate you spreading the word about my website and recipes. I love these cookies – glad you do too!
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