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Cranberry White Chocolate Spice Cookies

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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: Super Simple
  • Rating:

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

  1. Preheat oven to 325°F.
  2. 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.
  3. Drop rounded 1¼" balls onto prepared cookie sheets (parchment paper or non–stick foil).
  4. Bake 10 minutes or until lightly browned, soft and tender on the inside.
  5. Cool for 1 minute on cookie sheets. Remove to cooling racks; cool completely.

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Tips

Freezing Baked Cookies

Freezing Baked Cookies

You can freeze most cookies for up to three or four months, if baked.


Egg Allergy - Flax seed meal eggs

Egg Allergy - Flax seed meal eggs

My son is allergic to eggs and we have found that flax seed meal can be used as a substitute. One egg equals 1 tablespoon flax meal plus 3 tablespoons water. It is best to grind the flax seed right before you plan to use it. Mix the flax seed meal with the water and then refrigerate for 15 minutes to let it set. Then use in the recipe. You can use the ratio to make as many "flax eggs" as you will need.





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