Cranberry chocolate chip cookies
4 Dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Unsalted butter at room |
| 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 |
| Cranberries do not subsitute | ||
| With fresh berries | ||
| 1 | cup | Chopped walnuts |
| 1 | cup | Chocolate chips |
Directions
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