WELSH CRANBERRY SKILLET COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield about 36 cookies
Number Of Ingredients 10
Steps:
- Whisk the flour, 3/4 cup sugar, the baking powder, lime zest, cardamom and salt in a medium bowl. Work in the diced butter with your fingertips until the mixture looks sandy. Stir in the dried cranberries. Lightly beat the eggs and heavy cream in a small bowl, then stir into the flour mixture to make a shaggy dough. Transfer to a sheet of plastic wrap; shape into a disk. Wrap and refrigerate until firm, about 1 hour.
- Roll out the dough on a generously floured surface until about 1/4 inch thick. Cut out circles with a 1 1/2- to 2-inch round cookie cutter; arrange in a single layer on a baking sheet. Refrigerate until ready to cook, at least 30 minutes and up to 1 hour.
- Heat a large skillet or griddle over medium-low heat. Put the remaining 1 cup sugar in a medium bowl. Working in batches, brush the skillet with melted butter, then add the dough rounds. Cook until lightly browned and cooked through, 4 to 5 minutes per side. (Brush the skillet with more butter between batches.) Toss the warm cookies in the sugar, then transfer to racks to cool completely. Store in an airtight container for 3 to 5 days; the texture actually improves after a day.
DOUBLE CHOCOLATE CRANBERRY COOKIES
Super chocolaty cookie that has a nice pop of red and some chewy bits. Good for holiday gifts!
Provided by Jennifer Cheng
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 40m
Yield 72
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.
- Sift flour, cocoa, baking soda, and salt together in a bowl.
- Cream butter, brown sugar, and white sugar together with an electric mixer in a large bowl. Add eggs, one at a time, mixing after each addition. Mix in vanilla extract. Gradually add flour mixture until combined. Mix in cranberries and chocolate chips.
- Place rounded tablespoonfuls of dough 2 inches apart on the prepared cookie sheets. Flatten each ball slightly with a fork.
- Bake in the preheated oven until cookies are soft and tops are no longer glossy, 12 to 14 minutes. Let cool for 5 minutes on the cookie sheet, then remove to a cooling rack to cool completely.
Nutrition Facts : Calories 81.8 calories, Carbohydrate 12 g, Cholesterol 11.9 mg, Fat 3.9 g, Fiber 0.6 g, Protein 0.9 g, SaturatedFat 2.3 g, Sodium 37.4 mg, Sugar 7.9 g
CHOCOLATE PECAN SKILLET COOKIE
This fudgy chocolate cookie is meant to be shared. Bring it to the table warm in the skillet and let everyone dig in.
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Position an oven rack in the center of the oven and preheat to 350 degrees F.
- Melt the butter in a 10-inch cast-iron skillet over medium heat, 2 to 3 minutes, then set aside to cool 5 minutes. Whisk the brown sugar, granulated sugar, vanilla and eggs in a large bowl until smooth. Pour in the butter from the skillet and whisk until combined. Do not wipe out the skillet.
- Whisk the flour, cocoa powder, salt and baking soda in a medium bowl. Stir the flour mixture into the egg mixture with a rubber spatula until just incorporated, being careful not to overmix. Stir in all but 1/4 cup of the pecans.
- Scrape the dough into the buttered skillet, gently spreading it to the edges and making the top even. Sprinkle the remaining 1/4 cup pecans on top and press lightly with the rubber spatula to make them stick to the dough. Bake until the top is cracked, the edges are slightly browned and crisp and the center is still soft when gently pressed, 40 to 45 minutes. Cool in the skillet on a wire rack for 15 minutes. Cut into wedges and serve warm with ice cream if desired.
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.
WHITE CHOCOLATE AND CRANBERRY COOKIES
I make a basic chocolate chip cookie dough, but use white chocolate chips, dried cranberries, and brandy (instead of vanilla). Great for Christmas time!
Provided by Diane Abed
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Brandy
Time 50m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.
Nutrition Facts : Calories 147.4 calories, Carbohydrate 21.9 g, Cholesterol 19.1 mg, Fat 6.1 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 3.7 g, Sodium 63.8 mg, Sugar 15.1 g
WHITE CHOCOLATE CHUNK-CRANBERRY COOKIES
Enjoy your dessert with beautiful cookies baked using cranberries with white chocolate glaze!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 66
Number Of Ingredients 14
Steps:
- Heat oven to 350°. Beat sugars, butter, shortening, vanilla, orange peel and egg in large bowl with electric mixer on medium speed until light and fluffy, or mix with spoon. Stir in flour, baking soda and salt. Stir in cranberries and white baking bar chunks.
- Drop by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
- Bake 10 to 12 minutes or until light brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Drizzle with White Chocolate Glaze.
- Method for White Chocolate Glaze: Place ingredients in 2-cup microwavable measuring cup or deep bowl. Microwave uncovered on High 45 seconds; stir.
Nutrition Facts : Calories 90, Carbohydrate 11 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 45 mg
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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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