Cranberry Dark Chocolate Chunk Cookies Recipes

CRANBERRY- DARK CHOCOLATE CHUNK COOKIES

Cranberry- Dark Chocolate Chunk Cookies image

Provided by My Food and Family

Categories Home

Time 31m

Yield 32 servings, 1 cookie each

Number Of Ingredients 9

Ingredients

2 cups flour
1/2 tsp. baking soda
1 cup butter, melted
1 cup packed brown sugar
1/2 cup granulated sugar
2 tsp. vanilla
2 eggs
1 cup dark chocolate chunks
1/2 cup dried cranberries

Steps:

Heat oven to 375°F.
Combine flour and baking soda. Whisk butter, sugars and vanilla in large bowl until blended. Add eggs; mix well. Stir in dry ingredients. (Dough will be soft) Stir in chocolate chunks and dried cranberries.
Drop dough into 32 mounds, 2 inches apart, on baking sheets sprayed with cooking spray.
Bake 9 to 11 min. or until lightly browned. Cool on baking sheets 2 min. Remove to wire racks; cool completely.

Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

OATMEAL, CRANBERRY AND CHOCOLATE CHUNK COOKIES

Oatmeal, Cranberry and Chocolate Chunk Cookies image

Provided by Giada De Laurentiis

Categories dessert

Time 46m

Yield 12 cookies

Number Of Ingredients 13

Ingredients

1 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 stick unsalted butter, at room temperature
1/2 cup light brown sugar
1/2 cup sugar
1 large egg, at room temperature
1/2 teaspoon pure vanilla extract
2 cups old fashioned oats
1 cup dried cranberries
1 (4-ounce) 60 percent cacao bittersweet chocolate bar (recommended: Ghirardelli), chopped into 1/4-inch chunks

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.

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