DOUBLE-CHOCOLATE CRANBERRY COOKIES
These chocolate cookies get an extra dose of Christmas spirit thanks to festive dried cranberries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 15 large cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees, with racks in upper andlower thirds. Place 10 ounces chocolate in aheatproof bowl set over (not in) a saucepan ofsimmering water. Stir until melted; set aside.In a medium bowl, whisk together flour, cocoa,baking powder, and salt.
- In a large bowl, using an electric mixer, beatbutter and sugars until light and fluffy. Add eggsand vanilla; beat until combined. Beat in meltedchocolate. With mixer on low, gradually add flourmixture; beat just until combined (do not overmix).Fold in 6 ounces chocolate and cranberries.
- Drop dough by 1/4 cupfuls, 3 inches apart, ontoparchment-lined baking sheets. In batches, bakecookies until edges are dry and tops are cracked,15 to 17 minutes, rotating sheets halfway through.Let stand on sheets 3 minutes, then transferto wire racks to cool.
Nutrition Facts : Calories 323 g, Fat 20 g, Fiber 2 g, Protein 4 g
CRAISINS® DRIED CRANBERRIES OATMEAL CHOCOLATE CHUNK COOKIES
Yield 2 1/2
Number Of Ingredients 9
Steps:
- Preheat oven to 375ºF.
OATMEAL CRAISIN COOKIES (WORLD'S BEST!!)
I took a standard Oatmeal Raisin Cookie recipe and modified it to my liking. These cookies are ALWAYS a HIT!
Provided by Matthew Molus
Categories Dessert
Time 1h
Yield 36 cookies, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat Oven to 375°F.
- In a large bowl with an electric mixer combine, sugar, brown sugar and butter and mix well.
- Add in egg and vanilla and mix until combined.
- Add in cinnamon, baking soda, salt and flour and mix well.
- Fold in by hand the oatmeal, walnuts, and dried cranberries making sure that all ingredients are uniformly distributed.
- Roll dough into 1-inch balls and place 3-inches apart onto a greased cookie sheet and bake for 10-12 minutes, just until the edges are lightly golden.
- Remove from oven and let cool for 2-3 minutes on the cookie sheet.
Nutrition Facts : Calories 241.9, Fat 12, SaturatedFat 5.4, Cholesterol 35.8, Sodium 176.8, Carbohydrate 31.4, Fiber 1.9, Sugar 17.5, Protein 3.5
OATMEAL CRAISIN CHOCOLATE CHIP COOKIES
Make and share this Oatmeal Craisin Chocolate Chip Cookies recipe from Food.com.
Provided by Recipe Junkie
Categories Drop Cookies
Time 27m
Yield 24-36 cookies
Number Of Ingredients 13
Steps:
- Cream butter and sugars until creamy.
- Add vanilla and eggs, beat well.
- Add flour, cinnamon, baking soda, and salt.
- Mix well.
- Add oats, chocolate chips, nuts, and craisins.
- Stir until well combined.
- Drop by round tablespoonfuls on cookie sheet.
- Bake at 350 degrees for 12-14 min until golden brown and not too soft in the middle.
- Let cook on cookie sheet for a couple minutes then transfer to wire rack.
Nutrition Facts : Calories 290.3, Fat 13.4, SaturatedFat 6.7, Cholesterol 35.8, Sodium 177.2, Carbohydrate 40.2, Fiber 3.8, Sugar 20, Protein 5.4
WHITE CHOCOLATE CRANBERRY OATMEAL COOKIES
You're going to love these better-for-you White Chocolate Cranberry Oatmeal Cookies. They're the perfect after school snack or post-dinner sweet treat!
Provided by Lee Funke
Categories Cookies
Time 34m
Number Of Ingredients 13
Steps:
- First, preheat oven to 350ºF and spray a baking sheet with nonstick cooking spray.
- Next, cut cold butter into 1-tablespoon pads and place into a stand mixer.
- Add brown sugar and then turn your stand mixer on to low/medium.
- Cream butter and sugar together until there are no more lumps of butter and the consistency is smooth. This should take around 5 minutes.
- While the butter is creaming, lightly pulverize rolled oats in a food processor. The goal here is to still have some chunks of oatmeal, but also have some oat flour. Then, transfer into a large bowl.
- Add white whole wheat flour, baking powder, ground cinnamon, and salt to the same large bowl and mix until combined.
- Once the butter has creamed, add egg and vanilla extract and mix on medium until combined. Make sure not to over mix!
- Slowly add the dry ingredients to wet and mix on medium until a dough has formed. You may need to stop to scrape the bottom of your mixer. The consistency should be a little bit sticky, but have the ability to form into a ball.
- Finally, add in white chocolate chips and dried cranberries and mix one final time on medium to combine.
- Use a 1.5 tablespoon cookie scoop to scoop dough into your hands. Roll into a ball and then slightly flatten between your palms. Place on a cookie sheet and repeat. 8 cookies should
- Optionally add a few more white chocolate chips to the tops of each cookie.
- Bake at 350ºF for 12-14 minutes.
- Once the bottoms are golden brown, remove from cookie sheet immediately and transfer to a cooling rack.
- Top with optional sea salt before serving.
Nutrition Facts : Calories 206 kcal, Sugar 20 g, Fat 8 g, Carbohydrate 30 g, Fiber 2 g, Protein 3 g, ServingSize 1 serving
3X CHOCOLATE & CRAISIN COOKIES
Steps:
- Set oven to 325 degrees. Sift dry ingredients. cream together butter & sugar til light and fluffy, add kahlua then eggs (scraping bowl). Add in flour - mix until just mixed. Stir in choco chips and craisins. 1 TBS dough onto ungreased baking sheet. Bake for 10-12 minutes. For Chewy Cookies it is best to underbake them just a little bit. Enjoy!
WHITE CHOCOLATE CRANBERRY COOKIES
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheet with parchment paper.
- With an electric mixer, cream the butter and both sugars together until smooth. Add the vanilla and egg, mixing well. Sift together the flour and baking soda. Spoon the flour mixture gradually into the creamed sugar mixture. Stir in the cranberries, white chocolate chips and macadamia nuts. Drop by heaping spoonfuls, about 2 tablespoons, onto the prepared baking sheets, 2 inches apart. Bake one sheet at a time until lightly golden on top and the edges are set, 12 to 15 minutes. Cool on the sheet about 5 minutes, and then transfer to a wire rack to cool completely. Store in an airtight container for up to 2 weeks.
DOUBLE CHOCOLATE CRANBERRY PECAN COOKIES
These soft and gooey Double Chocolate Cranberry Pecan Cookies are a delicious treat for those with OR without food intolerances. Low FODMAP & gluten-free!
Provided by Lauren Renlund MPH RD
Categories Treat
Number Of Ingredients 15
Steps:
- Preheat the oven to 350˚F. Cover a baking sheet with parchment paper.
- Cream the butter and sugars together in a large bowl using a fork until well combined. Beat in the egg, salt and vanilla.
- In a second bowl whisk together the flours, xantham gum, cocoa powder and baking soda. Slowly mix the flour mixture into the butter mixture until just combined. Stir in the chocolate chips, cranberries and pecans.
- Chill the dough in fridge or freezer at least 20 minutes.
- Drop spoonfuls of the dough onto the baking sheet. Bake cookies for 10-12 minutes. The cookies should be firm on the edges and soft in the middle. Allow to cool for 5 minutes on the sheet.
WHITE CHOCOLATE CRANBERRY COOKIES
Steps:
- Preheat oven to 375 degrees F. Line two large baking sheets with parchment paper, set aside.
- In a medium bowl, combine baking soda, baking powder, and sea salt. Set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat together the butter, white sugar and brown sugar on medium-high speed until light and fluffy - about 1 minute.
- Add egg and vanilla and beat until combined.
- Add half of the dry ingredients, beat on low speed until combined.
- Add the rest of the dry ingredients and beat until combined.
- Add white chocolate chips and cranberries and stir until evenly distributed throughout the dough.
- Use a 2 TBS cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on a baking sheet. Repeat until all the dough is used.
- Bake in preheated oven for 8-10 minutes, or until the top is just set and just barely beginning to turn light golden brown.
- Remove from oven and let cool on the baking sheet for 5-10 minutes.
- Transfer cookies to a wire rack to cool
Nutrition Facts : ServingSize 1 cookie, Calories 191 kcal, Carbohydrate 28 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 27 mg, Sodium 169 mg, Fiber 1 g, Sugar 19 g, UnsaturatedFat 3 g
3X CHOCOLATE COOKIES
These are so wonderful, and worth every bit of the extra effort. This recipe is from an old Gourmet magazine, I think - my copy is so old and yellowed from use, I can barely read it any more. These are almost like candy, but more sophisticated!
Provided by Sudie
Categories Drop Cookies
Time 32m
Yield 20 cookies
Number Of Ingredients 12
Steps:
- Line two cookie sheets with foil, set aside.
- Sift together flour, baking powder, and salt.
- Place the unsweetened and semisweet chocolate and butter in top of double boiler; cover for a few minutes until chocolate begins to melt; uncover and stir until completely melted.
- Remove from heat and allow to cool for 2-3 minutes.
- Add sugar, vanilla, water, egg; stir until smooth.
- Add dry ingredients; stir until incorporated.
- Mix in chocolate bits.
- Drop rounded teaspoonfuls onto foil, about 1 1/2 inches apart.
- Top each cookie with a nut half.
- Bake at 350 for 12-13 minutes.
- Slide foil off baking sheets, letting cookies stand on foil for a few minutes before removing them.
- Finish cooling on racks.
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