We took our top selling scone and turned it into a cookie!
Sweet dried cranberries and chunks of Belgian white chocolate.
Minimum yield: 18 regular sized cookies.
Set your oven for 350°F.
Add contents of both bags to a large bowl. Add 4 tablespoons of water and mix until evenly incorporated. If mixing by hand, it may be necessary to knead dough lightly in bowl until blended. Form dough into 18 equal balls and place them on a parchment lined baking sheet. Bake for about 16-22 minutes. Enjoy!
May contain nuts, sesame seeds.