Double-Chocolate Cranberry Cookies

Name: Double-Chocolate Cranberry Cookies
Prep time: P0Y0M0DT0H40M0.000S
Cook time: P0Y0M0DT1H20M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: 2 dozen cookies
Ingredients: 1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies; 1/2 cup sweetened dried cranberries; 1/4 cup chopped pecans; 1/2 cup white chocolate chunks or white vanilla baking chips; 1 teaspoon vegetable oil

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Level: Easy
Total: 2 hr

Prep: 40 min
Cook: 1 hr 20 min

Yield: 2 dozen cookies

Level: Easy
Total: 2 hr

Prep: 40 min
Cook: 1 hr 20 min

Yield: 2 dozen cookies

Ingredients

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1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies

1/2 cup sweetened dried cranberries

1/4 cup chopped pecans

1/2 cup white chocolate chunks or white vanilla baking chips

1 teaspoon vegetable oil

Directions

Heat oven to 350degreesF. In large bowl, break up cookie dough. Stir or knead in cranberries and pecans. Work with half of dough at a time; refrigerate remaining dough until needed.
Drop dough by well-rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Repeat with remaining dough.
Bake 9 to 13 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes.
In small microwavable bowl, microwave white chocolate chunks and oil on High 30 seconds. Stir; if necessary, microwave 10 to 15 seconds longer until smooth. Place melted chocolate in small resealable food-storage plastic bag; seal bag. Cut 1/8-inch hole in bottom corner of bag.
Squeeze bag gently to drizzle white chocolate over cookies. Let stand until white chocolate is set, about 40 minutes. Store between sheets of waxed paper in tightly covered container.