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A while back, we had dried cranberries (or craisins) dipped in rich chocolate. They were scrumptious. We set about to create the same flavors in a chocolate chip cookie. We added some nuts to the recipe just for good measure and ended up with a real treat that wasn’t quite so decadent. This recipe belongs in your kitchen. These cookies are very good.
Recipe courtesy of the Prepared Pantry - Dedicated to helping you bake with time-saving baking mixes, quality tools, hard-to-find ingredients, and some of the best baking information on the web.
Cranberry Chocolate Chip Cookie Recipe
• 2 1/2 cups all-purpose flour
• 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1 cup (2 sticks) butter
• 2 large eggs
• 1/2 teaspoon almond extract
• 1 cup dried cranberries*
• 1 1/2 cups semisweet chocolate chips
• 1 cup chopped nuts
*Note: We prefer our super cranberries, cold-processed with more juice and less sweeteners but you may use any that you have available.
Preheat to 375 degrees
1. In a medium bowl, mix together the flour, baking powder, baking soda, and salt until well dispersed.
2. Cream the sugars and butter together. Add the eggs, one at a time, beating after each addition. Beat the mixture until light and creamy. Add the extract.
3. Add the dry ingredients to the creamed ingredients, mixing until combined. Add the cranberries, chips, and nuts.
4. Drop heaping teaspoons two inches apart on an ungreased sheet. Bake for 9 to 10 minutes. Cool on a wire rack.
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