When I woke up this morning, I was craving these cookies, so after breakfast I made a batch. One good thing about running a bed and breakfast … having guests is always a great excuse to make cookies! After the recipe, I have included a photo of the cookies and pictures from my recent trip to the Adirondacks. Tomorrow, back to Kansas themes!
Makes about 28
Soft white chocolate chip cookies flavored with rum and studded with cranberries, coconut and walnuts.
1 c. all-purpose flour (substitute white rice flour for gluten-free cookies or if you prefer crisper cookies)
3/4 t. baking powder
1/4 t. baking soda
1/4 t. salt
1/2 c. unsalted butter, softened
3/4 c. granulated white sugar
1 lg. egg
3/4 t. rum extract
5 oz. real white chocolate, chopped or 1 c. white chocolate chips
1/2 c. sweetened dried cranberries
1/2 c. sweetened flaked coconut
1/2 c. finely chopped walnuts
- Preheat oven to 350 degrees F. Line 3 baking sheets with parchment paper.
- Whisk together flour, baking powder, baking soda and salt. Set aside.
- In large bowl, beat together butter and sugar until light and fluffy. Beat in egg and rum extract. On lowest mixer speed, beat in dry ingredients and then white chocolate, cranberries, coconut and walnuts.
- Scoop rounded tablespoonfuls of dough onto baking sheets leaving about 3” between cookies. Bake for about 12 to 14 minutes or until lightly browned on the bottoms and just barely set. Place baking sheets wire racks and allow cookies to cool.