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Cranberry Chocolate Cookies

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Cranberry Chocolate Cookies

Cranberries and chocolate chips double the taste in these cookies. For a roaring good time, make these delightful cookies this holiday season!

 

 

Mornings can't be sweeter...

Mornings can’t be sweeter…

 

Cranberry Chocolate Cookies

 

Ingredients:

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

 

Directions:

 

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.

Flatten slightly.

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)

 

 

cranberry cookies 2cranberry cookies in a jar

 

 Double Chocolate Cranberry Cookies

 

Ingredients:

1 cup (2 sticks) butter, softened

1 cup firmly packed brown sugar

1/2 cup granulated sugar

1 teaspoon pure vanilla extract

2 eggs

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

 

Directions:

 

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.

 

(Source: www.wilton.com/recipe/Double-Chocolate-Cranberry-Cookies)

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About spicerack

Full time granny, arts enthusiast, compulsive baker and a freelance writer! Practically a nomad, living out of my suitcase literally! Based in Kuwait, New Delhi, and San Diego!

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