Cranberry chocolate chip cookies

Yield: 4 Dozen

Measure Ingredient
1 cup Unsalted butter at room
\N \N Temperature
1½ cup Packed brown sugar
2 larges Eggs at room temperature
1 teaspoon Vanilla
2¼ cup Flour
¼ teaspoon Baking soda
¼ teaspoon Salt
1 cup Unsweetened dried
\N \N Cranberries do not subsitute
\N \N With fresh berries
1 cup Chopped walnuts
1 cup Chocolate chips

Cream butter in a large bowl. Gradually add sugar. Add the eggs one at a time beating well after each one. Blend in the vanilla Mix together flour, baking soda, and salt. Stir the dry mixture into the creamed mixture in 2 stages. Stir in the cranberries, walnuts and chocolate chips. Cover the dough and refrigerate for one hour. Line 2 cookie sheets with foil and preheat oven to 350. Spoon heaping tablespoons of dough onto the sheets leaving 3 inches between each cookie. Bake for 20 minutes until golden brown. Transfer the cookies to a rack and cool. From the Farmers Almanac Cookie Lovers Calendar 1997

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