Cranberries and chocolate chips double the taste in these cookies. For a roaring good time, make these delightful cookies this holiday season!
Cranberry Chocolate Cookies
½ cup butter
½ cup brown sugar
1 egg, lightly beaten
1 tsp vanilla
½ tsp baking powder
¼ tsp salt (If using unsalted butter)
1 ¼ cup all-purpose flour
1 cup semi sweet chocolate chips/ or white chocolate bits
½ cup dried cranberries
¾ cup pecan/walnuts chopped
1 bar Galaxy, 100 gm, bits
Sift flour, baking powder and salt into a bowl.
In a large bowl, cream butter and sugar, about 2 minutes.
Beat in egg and vanilla. Gradually add flour to butter mixture and mix well. Stir in cranberries, walnuts, chocolate chips and galaxy bits.
Drop by rounded heaping tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray.
Bake at 175 degrees C for 8-10 minutes or until edges are lightly browned.
Cool for 2 minutes before removing to wire racks.
Yield: 2 dozen.
(Adapted from www.tasteofhome.com)
Double Chocolate Cranberry Cookies
1 cup (2 sticks) butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups rolled oats (quick or old-fashioned, uncooked)
1/2 cup sweetened dried cranberries
1/2 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
Preheat oven to 350°F or 176 °C
In a medium bowl, combine flour, baking powder and salt; set aside.
In large bowl, beat butter and sugars with electric mixer until light and fluffy.
Add vanilla and eggs; mix well.
Add flour mixture to butter mixture and mix until just combined.
Stir in oats, chips and cranberries.
Drop by rounded tablespoonfuls onto cookie sheet 2-inches apart.
Bake 12-15 minutes or until light golden brown.
Cool on pan on wire rack 5 minutes; remove from pan and cool completely.
Makes about 3 dozen cookies.