Big-Batch Kris Kringle Cookies...

White chocolate-cranberries-and-pecan nut combo fans can rejoice in this tasty festive-looking cookie!  This recipe makes a big batch perfect for lots of company munching over Kris Kringle activities and for gifting too of course. Adapted from Kraft, these bake up soft and thick in the centre, and crispy and chewy on the edges with just the right bite of sweetness. This is certainly one cookie that is guaranteed to be a hit!

Big-Batch Kris Kringle Cookies

Makes 40 cookies

1 cup butter, softened
3/4 cup granulated sugar
1/2 cup packed brown sugar
2 eggs
1 tsp. vanilla
2 cups flour
2 tsp. baking soda
1 pkg. (170 g each) Baker's White Chocolate, coarsely chopped

1 cup milk chocolate chips (or substitute with another package of Baker's white chocolate)
1-1/2 cups dried cranberries
1-1/2 cups chopped pecans

Position racks in top and bottom thirds of oven. Heat oven to 375°F. Beat butter and sugars in large bowl with mixer until creamy. Blend in eggs and vanilla. Mix flour and baking soda. Gradually add to butter mixture, beating after each addition until blended. Stir in chocolates, cranberries and nuts. 

Drop heaping tablespoons of dough, two inches apart, onto parchment paper-lined baking sheets. Bake, switching sheets halfway through, until cookies are golden, about 10 to 12 minutes. Cool on baking sheets three minutes. Remove to wire racks; cool completely. Store in airtight sealed container for up to three days.

Do-It-Easy TIP: Use one tablespoon to scoop dough and another to push it off.

Gorgeous!

My cookie bake-off is complete in time for wrapping up the various kinds into teachers' gifts.

And for my dear neighbours... a sweet cookie tray ensemble. 

The second row are Chocolate Bliss Cookies and the rest are four flavours of Icebox Cookies.

Next up.... Milk Chocolate Scones. Baking them first thing in the morning as a breakfast treat for Matias' Montessori school staff and principal of close to a dozen. Some have been my twins' past teachers and my festive baking has been a welcomed tradition there for four years. Can't wait!!