Big Batch Kris Kringle Cookies

Big Batch Kris Kringle Cookies




Ingredients
1 cup butter, softened
1 cup granulated sugar
1/2 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 (6 ounce) packages BAKER'S Premium White Baking Chocolate, chopped
2 cups Chopped Pecans, toasted
2 cups dried cranberries

Cooking Directions
Preheat oven to 375 degrees F. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Add flour, baking soda and salt; mix well. Stir in chocolate, pecans and cranberries.
Drop dough by rounded tablespoonfuls, 1-1/2 inches apart, onto ungreased baking sheets.
Bake 9 to 11 min. or until lightly browned. Cool 3 min.; remove to wire racks. Cool completely. Store in tightly covered container at room temperature.
Yield: 72 servings