White chocolate, pistachio and cranberry add a splash of festive colour - and flavour to soft & chewy cookie bars.
Ingredients
- ¼ cups all-purpose flour: 2 piece
- baking soda: 1 tsp
- salt: 0.5 tsp
- Becel® Buttery Taste or Original Margarine*: 1 cup
- firmly packed light brown sugar: 1 cup
- granulated sugar: 0.25 cup
- Naturegg™ Omega 3 eggs: 2 piece
- vanilla extract: 1 tsp
- ground cinnamon: 1 tsp
- ground ginger: 1 tsp
- HERSHEY'S® Chipits® White Chocolate Baking Chips: 3 Tbsp
- cranberries: 0.5 cup (dried)
- chopped pistachios: 0.5 cup (toasted)
Metric Conversion
Stages of cooking
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Preheat oven to 375 degrees F (190 degrees C). Line 13 x 9-inch (33 x 23 cm) baking pan with foil or parchment paper leaving 2-inch (5 cm) overhang; spray with cooking spray and set aside. Combine flour, baking soda and salt in medium bowl; set aside.
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Beat Becel Buttery Taste margarine with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Stir in cinnamon and ginger. Spread into prepared baking pan. Combine chips, cranberries and pistachios in small bowl. Evenly sprinkle over dough; press gently.
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Bake 24 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Using foil overhang, lift out of pan and cool completely. Cut into 30 pieces.
