Today I’m reviving one of my favorite recipes: white chocolate cranberry blondies. I want you to keep this recipe handy, because not only are these blondies amazingly delicious and easy to make, but with their white chips and red cranberries they’re the perfect dessert or snack for the holidays!
I came up with the idea for these blondies a couple of years ago when I wanted something sweet and found myself digging through the pantry looking for inspiration. That’s when a jar of layered cookie mix caught my eye.
Since I was in a hurry (I really needed something sweet!) and didn’t want to take the time to shape cookies, put them on pans, and bake them in batches, I decided to simply dump the prepared batter into a baking dish and make cookie bars.
And that’s how these amazing white chocolate cranberry blondies were born! Honestly, they turned out even better than I expected: they’re amazingly moist and chewy, with just the right amount of sweetness.
Not only do they make a great dessert or snack, since they’re filled with oats, cranberries, and other good-for-you things, I think you could get away with eating them for breakfast, too!
No matter what time of day you eat them, I hope you’ll give these rich and buttery squares of goodness a try. Once you try them, you’ll never go back to plain old cookies again!
Amazing White Chocolate Cranberry Blondies
Makes 15-16 squares
1 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
3/4 cup dried cranberries
2/3 cup brown sugar
1 cup old-fashioned rolled oats
1 cup white (or semi-sweet) chocolate chips
1/2 cup chopped walnuts (optional)
1 large egg
1/2 cup (1 stick) butter, melted
Preheat oven to 350°F. In a medium bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt. Add cranberries, brown sugar, oats, chocolate chips, and nuts. Stir in egg and melted butter. Pour batter into an ungreased 9 x 9 or similarly-sized pan. (I used an 8.5 x 11.5 pan.) Bake for 20-25 minutes, depending on size of pan. Cool 15 minutes before cutting into squares.
Recipe inspired by Whole Foods.