Dried Cranberry Chocolate Cookies
Soft and chewy and full of chocolate chips, those cookies’ flavor is unparalleled by any other recipe
Ingredients
- 2 cups unbleached all-purpose flour
- 1 cup old fashioned rolled oats
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 20 tablespoons unsalted butter, at room temperature (12 ounces)
- 1 cup brown sugar
- ½ cup sugar, granulated
- 1 egg, large
- 1 egg, yolk
- 1 tbsp vanilla extract
- ¾ cup bittersweet chocolate chips,
- ¾ cup white chocolate chips,
- 1½ cup dried cranberries,
Instructions
- Preheat oven to 325º.
- Line 2 baking sheets with parchment paper
- In a medium bow,l mix the flour, 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. Beat in the dry ingredients. Add the chocolate chips and the dried cranberries and beat until well incorporated.
- Spoon heaping teaspoons, or use an ice cream scooper, 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, and then transfer them to a rack to cool completely.
Nutrition
Calories: 819kcal | Carbohydrates: 112g | Protein: 7g | Fat: 38g | Saturated Fat: 23g | Cholesterol: 122mg | Sodium: 500mg | Potassium: 202mg | Fiber: 4g | Sugar: 75g | Vitamin A: 1020IU | Calcium: 116mg | Iron: 2.9mg
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.