This chocolate chip cranberry cookies recipe is very easy to make. It is also a delicious variation & upgrade from "boring" regular chocolate chip cookies. The sweet & slightly tart dried cranberries combine wonderfully with chocolate chips. Visit BreadDad.com for more great recipes.
1TeaspoonSalt(optional - use only 1/2 teaspoon if you are trying to reduce the sodium in your diet)
Preheat oven to 375 degrees F.
Soften butter in a microwave.
Lightly beat eggs.
Mix eggs, butter, granulated white sugar, brown sugar and vanilla extract in a large bowl. Use an electric mixer to mix these ingredients together. Mix until creamy.
Then stir in the flour, baking soda and salt. Use an electric mixer to mix all of the ingredients together. Mix until ingredients are completely blended and cookie dough looks creamy. FYI - Read the tips section below to find out why using an electric mixer results in a much better cookie than mixing by hand.
Add in the chocolate chips and dried cranberries. Stir into cookie dough with large spoon until chips & cranberries are evenly mixed throughout the dough.
Optional (but recommended) – Chill the dough in a covered bowl in your refrigerator for 30-60 minutes. This helps to prevent the cookie dough from spreading in the oven and reduces the potential for overly thin/flat cookies.
Scoop dough with a tablespoon or cookie dough scoop and place this dough “ball” onto a nonstick baking sheet. You will need at least 2 baking sheets in order to bake all of the cookies at the same time (if they can fit in your oven) or you will need to bake each batch separately (one after the other).
Leave space of roughly 2-3 inches between each dough ball because the cookies will spread as they bake.
Bake for 8-10 minutes or until golden brown.
Remove baking tray from the oven. Wear oven mitts. Leave cookies on baking sheet to cool for 2-3 minutes. Otherwise, cookies might break when removed from pan.
Use a spatula to remove cookies and place cookies on wire cooling racks in order to cool completely.
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