CRANBERRY CHOCOLATE COOKIES RECIPE - FOOD.COM
Make and share this Cranberry Chocolate Cookies recipe from Food.com.
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 48 cookies, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 f degrees grease cookie sheet and set aside. Place cranberries and orange juice in a microwave safe bowl. Cover with celephane. Microwave until warm, 1-2 minutes.
- In another bowl mix flour and cocoa, baking soda and salt.
- On a large bowl, beat butter and both sugars until mixed. beat in eggs an vanilla. Add flour mixture until just mixed. Stir in chocolate chips and the cranberry mix.
- Drop tablespoonfuls of dough about 1 inch apart on greased cookie sheet. Bake until cookie edges are firm (about 10 minutes.) Cool for 5 minutes on the cookie sheet and then remove to wire rack. Store at room temp for up to 3 days or in the freezer up to 1 month.
Nutrition Facts : Calories 167.9, FatContent 8.6, SaturatedFatContent 5.2, CholesterolContent 32.9, SodiumContent 124.6, CarbohydrateContent 22.8, FiberContent 1.4, SugarContent 14.9, ProteinContent 2.1
DRIED CRANBERRY AND CHOCOLATE COOKIES RECIPE - SALLY ...
Adding cranberries and rolled oats to buttery chocolate chip cookie dough makes the cookies crunchier and more substantial. More Cookie Recipes
Provided by Sally Sampson
Categories Cookies
Total Time 30 minutes
Yield Makes 3 to 4 dozen cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 325°. Line 2 baking sheets with parchment paper.
- In a medium bowl, mix the flour with the oats, baking powder, baking soda and salt. In a standing mixer fitted with the paddle, beat the butter and both sugars at medium speed until creamy. Add the egg followed by the egg yolk and vanilla, beating well between additions and scraping down the side of the bowl as necessary. Beat in the dry ingredients, then add the chocolate chips and cranberries and beat until incorporated.
- Spoon heaping teaspoons of the dough onto the baking sheets, 2 inches apart. Bake for 12 to 15 minutes, until the cookies begin to brown at the edges. Let the cookies cool on the baking sheets, then transfer them to a rack to cool completely.
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