Cranberry-Chocolate Chip Cookies
November 24, 2011
"A tasty twist on a chocolate chip cookie."
- 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
Place 2 oven racks in the upper and lower thirds of the oven. Preheat oven to 375F.
Place the walnuts on a cookie sheet and bake them, stirring occasionally, for about 10 minutes. Cool completely.
Coarsely chop the cranberries and walnuts in a food processor.
In a small bowl, sift together the flour and baking soda. Set aside.
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.
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.
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.