Aug 16, 2012

Cranberry Chocolate Chip Cookies

cran chocolate chip cookies

These cranberry chocolate chip cookies are bake sale good! They’re the kind of cookies you’d bring to a bake sale and then you’d buy them back because they’re just that good.

 

cran chocolate chip cookies

In a bowl cram butter and sugars. That molasses is my brown sugar, I only had a bit of brown sugar so I added some molasses and white sugar to make up the difference.

 

cran chocolate chip cookies

Add eggs

 

cran chocolate chip cookies

and vanilla

cran chocolate chip cookies

and mix well.

 

cran chocolate chip cookies

Add in flour, baking soda and a pinch of salt.

 

cran chocolate chip cookies

Mix it all together.

 

cran chocolate chip cookiescran chocolate chip cookies

Add chocolate chips and dried sweetened cranberries. mix well. Refrigerate for about an hour or more.

 

cran chocolate chip cookies

scoop out dough and place on cookie sheets with enough room to spread.

 

cran chocolate chip cookies

Because they will spread.

 

cran chocolate chip cookies

Bake at 375 for 12- 14 minutes.

 

cran chocolate chip cookies

Let them cool on the cookie sheet for a few minutes.

 

cran chocolate chip cookies

Then transfer to a wire rack.

 

cran chocolate chip cookies

If there are any left, you could freeze some for eating later.

I’ll have to make more tomorrow,  6 and a half cookies just isn’t enough to bring to the photography class on Saturday!

 

Cranberry Chocolate Chip Cookies

adapted from Martha you-know-who

ingredients

    1 3/4 cups whole wheat pastry flour
    1 teaspoons baking soda 
    1/2 teaspoons salt
    1 1/2 sticks butter, at room temperature
    3/4 cups packed brown sugar
    1 cup granulated sugar
    2 eggs
    1 teaspoons vanilla extract
    6 ounces semisweet chocolate chips
    6 ounces dried cranberries

Directions

Preheat oven to 375 degrees. Cream butter and sugars. Add eggs,and vanilla and mix. Add in flour, baking soda, and salt beating well. stir in chocolate and cranberries.

Refrigerate dough for 1/2 hour. 
Drop spoonful's onto greased cookie sheet with room between because they spread.

Bake until edges are golden, 12 to 14 minutes. Let cool on sheets for 5 minutes. Transfer cookies to racks; let cool completely.

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