OATMEAL, CRANBERRY AND CHOCOLATE CHUNK COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 46m
Yield 12 cookies
Number Of Ingredients 13
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.
CRANBERRY-CHOCOLATE CHUNK COOKIES
There must have been some magic baking up in the Betty Crocker Kitchens when this recipe was developed, because this deceptively simple cookie is about to steal the show (and your heart). Perfect for bake sales, book clubs, Christmas cookie exchanges and anything in between, this genius recipe will disappear in almost the same short amount of time it takes to make them-maybe even faster. To keep it simple, we started with Betty Crocker's sugar cookie mix, added a few heaps of dark chocolate chunks, tossed in dried cranberries and for a dazzling finish we sprinkled these confections with coarse sparkling sugar. We could have picked a different dried fruit, but the sweet-tart cranberries balance out the rich dark chocolate so perfectly that we'd say this combination is a match made in flavor heaven. Plus, with just 20 minutes of prep, you can make this always-impressive cookie in almost no time flat!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 28
Number Of Ingredients 5
Steps:
- Heat oven to 375°F.
- Make dough as directed on pouch for drop cookies. Stir in chocolate chunks and cranberries. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Sprinkle sugar on tops.
- Bake 10 to 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store in airtight container.
Nutrition Facts : Calories 160, Carbohydrate 21 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 13 g, TransFat 0 g
CRANBERRY- DARK CHOCOLATE CHUNK COOKIES
Provided by My Food and Family
Categories Home
Time 31m
Yield 32 servings, 1 cookie each
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Combine flour and baking soda. Whisk butter, sugars and vanilla in large bowl until blended. Add eggs; mix well. Stir in dry ingredients. (Dough will be soft) Stir in chocolate chunks and dried cranberries.
- Drop dough into 32 mounds, 2 inches apart, on baking sheets sprayed with cooking spray.
- Bake 9 to 11 min. or until lightly browned. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
CHOC CHUNK, CASHEW & CRANBERRY COOKIES
These nutty biscuits are packed with chocolate chunks and chewy dried fruit - swap the cashews for peanuts if you prefer
Provided by Jane Hornby
Categories Treat
Time 22m
Yield Makes 30
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Scatter the cashews over a baking tray and toast for 5-7 mins until golden. Cool, then roughly chop.
- Meanwhile, grease and line 2 baking sheets with parchment. Sift the flour, baking powder and 1/2 tsp salt into a large bowl, then stir in the sugar. Cut the butter into rough cubes, and add this and the nut butter to the bowl. Rub together until the mixture resembles damp breadcrumbs.
- Using a cutlery knife, work the egg and syrup into the bowl to make a soft dough. Tip in the chocolate, nuts and cranberries (if using), and stir to combine. Try not to overwork the dough at this point.
- Roll slightly heaped tablespoons of dough into balls and place onto each baking sheet, leaving plenty of room for the cookies to spread. Bake for 12 mins or until golden at the edges and risen in the middle. Let them cool for 5 mins, then move to a rack to cool completely. Repeat until all the dough is shaped and baked. To make ahead, freeze the raw cookies on a baking sheet, then transfer to a freezer bag or box once solid. Bake from frozen, adding 5 mins to the cooking time.
Nutrition Facts : Calories 178 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
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CRANBERRY-CHOCOLATE COOKIES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.8/5 (17)Total Time 22 minsServings 24Calories 160 per serving
- Preheat the oven to 350°F. Lightly grease two baking sheets, or line with parchment paper., In a large bowl, beat together the butter, sugar, orange juice, vanilla, baking powder, baking soda, and salt., Beat in the egg until combined; scrape the sides and bottom of the mixing bowl., Add the flour, mixing until smooth.
- Stir in the chocolate chips or chunks, cranberries, and nuts., Drop the dough by the tablespoonful onto the prepared baking sheets; a tablespoon cookie scoop works well here., Bake the cookies for 12 to 14 minutes, until just beginning to brown around the edges.
- They won't look set in the center; that's OK., Remove them from the oven, and let them cool on the pan.
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Category Snack, Dessert
- In a medium bowl, mix the flour with the oats, baking powder, baking soda and salt. In a standing mixer fitted with the paddle, beat the butter and both sugars at medium speed until creamy. Add the egg followed by the egg yolk and vanilla, beating well between additions and scraping down the side of the bowl as necessary. Beat in the dry ingredients, then add the chocolate chips and cranberries and beat until incorporated.
- Spoon heaping teaspoons of the dough onto the baking sheets, 2 inches apart. Bake for 12 to 15 minutes, until the cookies begin to brown at the edges. Let the cookies cool on the baking sheets, then transfer them to a rack to cool completely.
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