Cranberry Dark Chocolate Cookies
Cranberry Dark Chocolate Cookies are a sweet and slightly tart cookie. The dried cranberries accent the delicious dark chocolate chips in this tasty cookie recipe. These cookies would be perfect for a Holiday cookie exchange!
Servings: 2 dozen
Ingredients
Dry Ingredients (stir together)
- 1 cup Oats (I use quick, but use what you have)
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Kosher Salt
Cream Together with Mixer
- 2 ¼ sticks Unsalted Butter, room temperature
- 1 cup Brown Sugar
- ½ cup Granulated Sugar
Add After Creaming Butter and Sugar
- 2 large Eggs, room temperature
- 1 Tablespoon Vanilla Extract
Add In Last
- 1 ½ cups Dark Chocolate Chips
- 1 ½ cups Dried Cranberries
- ¾ cup Chopped Pecans (optional)
Instructions
- Heat oven to 325° F. Line 2 or 3 baking sheets with parchment paper.
- In a large bowl, stir together the dry ingredients. Set aside.
- In the bowl of a stand mixer, cream together the butter and sugars until well combined.
- Add the eggs, one at a time, mixing on low speed. Then add the vanilla and mix on medium speed, stopping to scrape the bowl once or twice.
- With the mixer on low speed, add the dry ingredients, one large spoonful at a time, until incorporated. Stop and scrape the bowl a couple of times.
- Add the chocolate chips, cranberries, and pecans (if using). Mix on low speed to distribute them.
- Drop by spoonfuls onto the parchment lined baking sheets, a few inches apart. Don't press them down, leave them as they drop.
- Bake at 325° (F) for 10 to 14 minutes, or until the edges turn golden brown, and the tops just barely start to get some color. The size of scoop you use will alter the cook time, so just keep an eye on them!
- Cool the cookies on the baking sheets completely, and then transfer to an air-tight container to store them.
Notes
You do not need to chill the dough, but you can.
Nutrition
Calories: 101kcal
