One of the recipes in it is for cranberry and chocolate cookies. Essentially it's a chocolate chip cookie with the added yum of dried cranberries. What's not to like??? I had made these previously to bring to a party and they were a hit there. This year I participated in a holiday cookie exchange, and while I had a few ideas of what to send, I knew these were tried and true, so I opted to make these to send off to her. I also included them in my gifts for my family for Chanukah along with a few other treats.
The cookies are extremely simple to make (basically just throw everything in the mixer and then put on a cookie sheet and you're done). I hope that when they make it to my secret cookie exchange buddy she and her family enjoy them!
And if you get a chance to check out the charity's web site, please do; it's a great cause!
Cranberry and Chocolate Cookies (as published in The Best Bake Sale Book)
yields 3 - 4 dozen cookies
2 1/2 sticks (10 oz), unsalted butter at room temperature
1 cup light brown sugar
1/2 cup granulated sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 tbsp vanilla
2 cups all-purpose flour
1 cup quick cooking or old-fashioned rolled oats
1 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
1 1/2 cups semi-sweet chocolate chips
1 1/2 cups dried cranberries
- Preheat oven to 325 degrees.
- Line cookie sheets with parchment paper
- Place the butter and sugars in the bowl of a mixer fitted with a paddle and beat until smooth and creamy.
- Add the egg, egg yolk, and vanilla, one at a time, beating well between additions.
- Scrape down the sides of the bowl.
- Place the flour, oats, baking powder, baking soda, and salt in a separate bowl and mix well.
- Add the dry mixture into the butter mixture and beat until everything is well incorporated.
- Scrape down the sides of the bowl, add the chocolate chips and cranberries and beat again.
- Drop the dough by heaping teaspoons about 2 inches apart on the prepared cookie sheets.
- Transfer to the oven and bake until the cookies begin to brown at the edges (12 to 15 minutes).
- Cool on the cookie sheet.
- Transfer to a wire rack and repeat with the remaining dough.