CHOCOLATE COVERED DRIED CRANBERRIES RECIPES

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THE BEST HOMEMADE CHOCOLATE CHIP COOKIES | MYRECIPES



The Best Homemade Chocolate Chip Cookies | MyRecipes image

When it comes to making cookies from scratch, these crispy-chewy chocolate chip cookies represent the best of the best. Simple ingredients and easy-to-follow instructions make this a recipe you'll come back to again and again. Whip up a batch of these all-time favorite cookies and they won't last long. Pro tip: Bake 10 minutes for a softer cookie or up to 14 minutes for a crispier cookie.After you've made these craveworthy cookies, don't forget to try our fun variations. All sorts of goodies—from crushed white-chocolate pretzels to toffee candy—can be added to the batter to create other signature cookies.

Provided by Rebecca Kracke Gordon

Total Time 59 minutes

Prep Time 30 minutes

Yield Makes about 5 dozen

Number Of Ingredients 10

¾ cup butter, softened
¾ cup granulated sugar
¾ cup firmly packed dark brown sugar
2 large eggs
1 ½ teaspoons vanilla extract
2 ¼ cups plus 2 Tbsp. all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
1 ½ (12-oz.) packages semisweet chocolate morsels
Parchment paper

Steps:

  • Preheat oven to 350°. Beat butter and sugars at medium speed with a heavy-duty electric stand mixer until creamy. Add eggs and 1 1/2 tsp. vanilla, beating until blended.
  • Combine flour, baking soda, and salt in a small bowl; gradually add to butter mixture, beating just until blended. Beat in morsels just until combined. Drop by tablespoonfuls onto parchment paper-lined baking sheets.
  • Bake at 350° for 10 to 14 minutes or until desired degree of doneness. Remove to wire racks, and cool completely (about 15 minutes).
  • Chocolate Chip-Pretzel Cookies: Prepare recipe as directed, beating in 2 cups coarsely crushed pretzel sticks with morsels.
  • Cranberry-White Chocolate Cookies: Substitute 1 (12-oz.) package white chocolate morsels, 1 (6-oz.) package sweetened dried cranberries, and 1 cup pistachios for chocolate morsels. Proceed as directed.
  • White Chocolate-Covered Pretzel Cookies: Prepare recipe as directed, beating in 1 (7-oz.) bag white chocolate-covered mini pretzel twists, coarsely crushed, with morsels.
  • Almond-Toffee Cookies: Substitute 6 (4-oz.) chopped chocolate-covered toffee candy bars and 1 1/2 cups toasted slivered almonds for chocolate morsels. Proceed as directed.
  • Turtle Cookies: Substitute 1 (7-oz.) package milk chocolate-caramel-pecan clusters, coarsely chopped, and 1 (12-oz.) package dark chocolate morsels for semisweet chocolate morsels. Proceed as directed. Note: For testing purposes only, we used Nestlé Turtles.
  • Nutty Peanut Butter-Chocolate Chip Cookies: Decrease salt to 1/2 tsp. Decrease morsels to 1 (12-oz.) package. Add 1 cup creamy peanut butter with butter and sugars, and add 1 cup lightly salted peanuts with morsels. Increase flour to 2 1/2 cups plus 2 Tbsp. Proceed as directed. (Dough will look a little moist.)

SUGARED CRANBERRIES RECIPE | MYRECIPES



Sugared Cranberries Recipe | MyRecipes image

Because of the contrast between the tart cranberries and sugary coating, the flavor of this snack pops in your mouth. The berries are steeped in hot sugar syrup to tame their tangy bite. When entertaining, serve these in place of nuts. For gift-giving, package in parchment-lined tins. Present with a small bottle of the reserved cranberry cooking syrup for the recipient to use as a cocktail mixer. If you can't find superfine sugar, make your own by processing granulated sugar in a food processor for a minute.

Provided by MyRecipes

Yield 9 servings (serving size: about 1/3 cup)

Number Of Ingredients 4

2 cups granulated sugar
2 cups water
2 cups fresh cranberries
¾ cup superfine sugar

Steps:

  • Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves. Bring to a simmer; remove from heat. (Do not boil or the cranberries may pop when added.) Stir in cranberries; pour mixture into a bowl. Cover and refrigerate 8 hours or overnight.
  • Drain cranberries in a colander over a bowl, reserving steeping liquid, if desired. Place superfine sugar in a shallow dish. Add the cranberries, rolling to coat with sugar. Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.
  • Note: The steeping liquid clings to the berries and helps the sugar adhere. Store in an airtight container in a cool place for up to a week.

Nutrition Facts : Calories 118 calories, CarbohydrateContent 30.4 g, FiberContent 0.9 g, ProteinContent 0.1 g

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