Cranberry Chocolate Chip Cookies Food

OATMEAL, CRANBERRY AND CHOCOLATE CHUNK COOKIES

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Set aside.
• In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. In a stand mixer fitted with a paddle attachment, beat the butter and sugars together until light and fluffy, about 1 minute. Add the egg and vanilla and beat until smooth. With the machine running, gradually add the flour mixture. Add the oats, cranberries and chocolate chunks. Mix until just incorporated (dough will be stiff). Using a 4-ounce cookie scoop, scoop slightly rounded mounds of the dough into 12 (2-inch-diameter) balls. Arrange 6 balls of dough, spaced evenly apart, on each baking sheet. Using the back of a spoon, flatten the tops slightly and bake until the cookies are slightly golden on the edges, about 13 to 15 minutes. Allow the cookies to cool on the baking sheet for 20 minutes before serving.

VERY CRANBERRY CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the brown sugar, honey, butter and peanut butter until smooth. Stir in the banana and vanilla. Combine the whole wheat flour, oat bran, oats, baking soda, salt and pumpkin pie spice in a separate bowl. Stir the dry ingredients into the wet ingredients until it forms a smooth dough. Mix in the cranberries, chocolate chips and sunflower seeds. Drop by spoonfuls onto an ungreased baking sheet.
• Bake for 10 to 12 minutes in the preheated oven, until cookies are lightly browned at the edges.

CRANBERRY CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350°F.
• Combine butter, brown sugar, sugar, eggs and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, baking soda and salt; beat at low speed until well mixed. Stir in cranberries and chocolate chips.
• Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10-12 minutes or until light golden brown.

CRANBERRY CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350. Line two baking trays with silpats or parchment paper.
• In a large bowl, combine the dry ingredients (oats through salt) and mix well. Stir in the chocolate chips and dried cranberries and mix again.
• In a separate bowl, combine the wet ingredients (applesauce through vanilla extract) and mix well.
• Stir the wet ingredients into the dry ingredients and stir to combine. Be careful not to overmix.
• Drop large spoonfuls of the cookie dough onto the prepared baking trays.
• Bake at 350 for 12-15 minutes, until golden brown. Let cool for a couple of minutes, then transfer to a wire rack to cool completely. (Or just carefully lift the silpat or parchment paper off the baking tray and let them cool on that on your counter.) Store in an airtight container for up to a week.

WINNING CRANBERRY CHIP COOKIES

Steps:

• In a large bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in chocolate chips, cranberries, pecans and toffee bits if desired (dough will be stiff)., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten slightly. Bake at 350° for 11-14 minutes or until set and edges are lightly browned. Cool for 2 minutes before removing to wire racks.

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.

CRANBERRY ORANGE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F. Line cookie sheets with parchment or silpat.
• Whisk together flour, baking powder, soda, and salt in a medium bowl. Set aside.
• In a separate large bowl, cream butter and sugar together with an electric mixer until light in color. Beat in egg and orange zest. Add flour mixture a little at a time with mixer on low speed, stirring until just combine. Fold in cranberries and chocolate chips.
• Drop dough by rounded tablespoons onto prepared cookie sheets. Bake 9-12 minutes in preheated oven or until the edges of the cookies are just slightly golden. Cool for 3-4 minutes on pan, then transfer to a baking rack and cool completely.
• Note: Dark chocolate chips may be used in this recipe. Adding coconut is an option as is adding nuts.

CRANBERRY OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Combine the butter, sugar, eggs and vanilla in a bowl. If you want to use a mixer, just soften the butter in the microwave. If you prefer to stir by hand, melt the butter completely before adding the other ingredients.
• Add flour, oats and baking soda and beat or stir to combine.
• Mix in chocolate chips and cranberries.
• Scoop onto greased cookie sheet and bake at 350 degrees for 10 minutes

DOUBLE-CHOCOLATE CRANBERRY COOKIES

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.

CHOCOLATE CHIP CRANBERRY OATMEAL COOKIES

Steps:

• Preheat the oven to 350°F and line baking sheets with parchment paper.
• In a large mixing bowl combine flour, baking soda, baking powder, sea salt, and cinnamon with a fork.
• In a separate large mixing bowl add the vegan butter and sugars and beat with a hand mixer until creamy.
• Add vanilla extract, nondairy milk, and mashed banana and beat until well combined.
• Add the wet mixture to the dry mixture and fold to mix about half way. Then stir in rolled oats, cranberries, and chocolate chips and make sure the dough is well combined.
• Use a heaping tablespoon for each cookie and be sure to slightly flatten them on the baking sheet with your hand. They will double in size so ensure they are spaced out enough from each other.
• Bake for 10 to 12 minutes or until they are all light golden brown around the edges. Then remove them from the baking sheets onto a wire rack to cool completely. Bake time will vary depending on the size of cookies and your oven.

CRANBERRY CHOCOLATE CHIP COOKIES

Steps:

• Cream together first 5 ingredients.
• Slowly add remaining ingredients and mix to combine.
• Drop by rounded Tablespoons onto cookie sheet.
• Bake at 350 degrees for 8-10 minutes or until golden brown. Cool on wire rack for a few minutes.

WHITE CHOCOLATE AND CRANBERRY COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.