Dried Cranberry and Chocolate CookiesTell a Friend
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Adding cranberries and rolled oats to buttery chocolate chip cookie dough makes the cookies crunchier and more substantial.
white chocolate chips
Category: Cookies and Brownies
Prep Time: 15 min(s)
Cook Time: 15 min(s)
Recipe Type: Public
Make Ahead: The cookies can be stored in an airtight container for up to 4 days.
Posted By: mcarr
Posted On: Feb 18, 2012
Number of Servings:
- 2 cups - all-purpose flour
- 1 cups - quick-cooking or old-fashioned rolled oats
- 1 teaspoons - baking powder
- 1 teaspoons - baking soda
- 1 teaspoons - salt
- 2 1/2 sticks - unsalted butter room temperature
- 1 cups - light brown sugar
- 1/2 cups - granulated sugar
- 1 - large egg room temperature
- 1 - large egg yolk room temperature
- 1 tablespoons - vanilla extract
- 1 1/2 cups - semisweet or white chocolate chips
- 1 1/2 cups - dried cranberries
1. Preheat the oven to 325°. Line 2 baking sheets with parchment paper.
2. 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.
3. Spoon heaping teaspoons of the dough onto the baking sheets, 2 inches apart. Bake for 12-15 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.