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.
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.
and mix well.
Add in flour, baking soda and a pinch of salt.
Mix it all together.
Add chocolate chips and dried sweetened cranberries. mix well. Refrigerate for about an hour or more.
scoop out dough and place on cookie sheets with enough room to spread.
Because they will spread.
Bake at 375 for 12- 14 minutes.
Let them cool on the cookie sheet for a few minutes.
Then transfer to a wire rack.
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
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
1 teaspoons vanilla extract
6 ounces semisweet chocolate chips
6 ounces dried cranberries
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.