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Cookies & Bars

Cranberry White Chocolate Spice Cookies

Cranberry White Chocolate Spice Cookies

Recipe shared by:Duncan Hines

A little bit of everything—tart, sweet, spicy, chewy—a practically perfect cookie.

  • Hands-on Time: 20 Minutes
  • Total Time: 50 Minutes
  • Servings: 30 Servings
  • Difficulty: EASY

Ingredients

  • 1 box Signature Spice Cake Mix
  • 4 large egg whites
  • 1 cup quick cooking oats
  • ½ cup vegetable oil
  • 1 cup dried cranberries
  • ½ cup white chocolate baking chips

Baking Instructions

  • Preheat oven to 325°F.
  • Combine cake mix, egg whites, oats and oil in a large mixing bowl. Beat at low speed with an electric mixer until blended; stir in dried cranberries and white chocolate baking chips.
  • Drop rounded 1¼" balls onto prepared cookie sheets (parchment paper or non–stick foil).
  • Bake 10 minutes or until lightly browned, soft and tender on the inside.
  • Cool for 1 minute on cookie sheets. Remove to cooling racks; cool completely.

Tips & Inspirations

Pour 2-3 cups of sugar into a sealable container. Combine with the zest of one lemon, shake well and store. Lemon infused sugar can be used immediately or kept for months, just like regular sugar.

Keep brown sugar soft by adding a couple of marshmallows to the bag.

To make crystallized honey liquid again make it liquid again, place the honey jar in a container that allows water to move around it freely. Run under a hot water tap (shaking occasionally) until the crystals have melted.

For a uniform bake, always scoop and bake the same size cookie. This will ensure your cookies cooked to just the correct doneness every time.

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