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Cranberry Chocolate Chunk Cookies

I found this recipe in Good Housekeeping magazine and had to try it.  WOW.  Everyone loved these cookies and they were gone way too fast!  

Note: original recipe calls for corn syrup but I left it out.

Cranberry Chocolate Chunk Cookies

2 1/2 cups Flour

1 tsp Baking Soda
1/2 tsp Salt 
3/4 cup (1 1/2 sticks) Butter, softened
3/4 cup Brown Sugar, packed
1/4 cup White Sugar
2 Eggs
2 tsp Vanilla
1 1/4 cup Walnuts, chopped
1 cup Dried Cranberries
1/2 cup White Chocolate Chips
1/2 cup Semi-sweet Chocolate Chips 

Preheat oven to 375* F.

Combine flour, baking soda and salt; set aside.  In large bowl with mixer on medium speed, beat butter and sugars until just creamy.  Beat in eggs and vanilla until blended.  Reduce speed to low.  In two batches, add flour mixture, beating between batches until just blended.  Stir in 2/3 of the walnuts, cranberries and chocolate chips.  Refrigerate dough at least 15 minutes.

Drop dough by rounded tablespoons, 2 inches apart, on parchment-liend cookie sheets (return remaining dough to refrigerator for next batch).  Bake 5 minutes.  Working quickly, press some of the remaining nuts, cranberries and chocolate chips into cookies.  Bake 6-8 minutes longer or until edges are golden brown.

Transfer cookies to wire rack to cool completely and repeat with remaining dough.

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