Cranberry-Chocolate Chip Cookies

(2)
Write Review
Cranberry-Chocolate Chip Cookies
Cranberry-Chocolate Chip Cookies
36
Servings
30m
Prep Time
20m
Cook Time
50m
Ready In

Recipe: #3019

November 24, 2011

Categories: Comfort Food, Desserts, Cookies, more

Save
recipe
Rate &
Review
Print
Get
Cooking
Pin
Share

Add to
Recipe Book

Add to
Planner

Add
Private Note

Add to
Shopping List

Send
Email

"A tasty twist on a chocolate chip cookie."

Original recipe yields 36 servings
OK
I've Tried It

Ingredients

Nutritional

  • Serving Size: 1 (23.6 g)
  • Calories 89.8
  • Total Fat - 5.3 g
  • Saturated Fat - 2.7 g
  • Cholesterol - 12.8 mg
  • Sodium - 25 mg
  • Total Carbohydrate - 10.5 g
  • Dietary Fiber - 0.7 g
  • Sugars - 6.5 g
  • Protein - 1.2 g
  • Calcium - 8.8 mg
  • Iron - 0.3 mg
  • Vitamin C - 0.6 mg
  • Thiamin - 0 mg

Step 1

Place 2 oven racks in the upper and lower thirds of the oven. Preheat oven to 375F.

Step 2

Place the walnuts on a cookie sheet and bake them, stirring occasionally, for about 10 minutes. Cool completely.

Step 3

Coarsely chop the cranberries and walnuts in a food processor.

Step 4

In a small bowl, sift together the flour and baking soda. Set aside.

Step 5

In a mixing bowl, cream the sugars and butter until light and fluffy. Beat in the egg, orange zest, and vanilla until blended, scraping the sides of the bowl. On low speed, gradually beat in the flour mixture just until incorporated. Add the walnuts, cranberries and chocolate chips and beat until blended.

Step 6

Drop the batter by rounded tablespoons, 2 inches apart, onto cookie sheets. Bake for 20 minutes. The cookies should be soft. For even baking , rotate sheets from top to bottom and front to back halfway through the baking period.

Step 7

Allow the cookies to cool on the sheets for a few minutes. Remove to wire rack to cool completely. Store in an airtight container at room temperature or in freezer. They keep 1 month at room temperature and several months frozen.

Tips & Variations


No special items needed.
Tags : Comfort Food Desserts Cookies Dropped

Related

Write Review
WhatamIgonnaeatnext?

These were good and easy to make. I didn't use a food processor; I just cut up things with the knife. I didn't have but one Tablespoon of orange zest, so I couldn't really taste any orange. The cranberry isn't too overpowering; it's just the right amount. I did have to turn the temperature down a bit. But my oven is a goofy dial. I kinda have to eyeball it. My husband the cookie fan says these are a keeper.

review by:
(15 Jan 2020)
ellie

These are great! I skipped the nuts and probably used more cranberries than specified - my cranberries were still quite frozen when I put them in the food processor, which I think was better for us anyways -- not juicy cranberries but just chopped fine, otherwise made as directed except using dark brown sugar (that is what was in the house). A great way to use up frozen cranberries for some great cookies. I made 20 cookies, but I don't measure and my cookies were big! Thanks for sharing!

review by:
(5 Mar 2017)