In Wisconsin, where dried cranberries abound, we’ve crafted a delightful cookie that makes a perfect treat for special occasions or thoughtful gifts. These Cranberry Chocolate Chip Cookies are sure to win hearts with their buttery goodness and irresistible combination of flavors. Similar to the beloved Kitchen Sink Cookie, this recipe uses butter for a richer taste. With the freedom to customize by choosing different dried fruits or chocolate types, you can create a cookie that suits your taste perfectly. Bake a generous batch, for you won’t be able to resist their charm either. Whether you’re sharing them with loved ones or indulging yourself, these cookies will become a cherished treat.
YIELD: Makes 4 dozen cookies
INGREDIENTS:
- 2 cups all-purpose flour
- 2½ sticks unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup dark brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups rolled oats (old-fashioned style)
- 2 cups bittersweet chocolate chips
- 2 cups dried cranberries (Craisins)
- 1 cup slivered almonds, lightly toasted and cooled
- 1 teaspoon baking soda
- ½ teaspoon salt
INSTRUCTIONS:
- Preheat your oven to 350°F. In a large bowl, cream together the butter, sugar, and brown sugar until smooth and well combined.
- Add the eggs, vanilla, baking soda, and salt. Mix just until all ingredients are combined.
- Stir in the flour and oats, being careful not to overmix the dough.
- Add the bittersweet chocolate chips, dried cranberries, and slivered almonds. Gently mix them into the dough, being mindful not to overmix.
- Chill the dough in the refrigerator for 1 to 2 hours to make it easier to handle.
- Using a small ice cream scoop or tablespoon, form balls of dough and place them on a parchment-paper-lined baking sheet.
- Bake the cookies in the preheated oven for 14 to 16 minutes, or until they turn golden.
- Once baked, remove the cookies from the oven and allow them to cool on the baking sheets, or transfer them to cooling racks by sliding the parchment paper off the sheets.
- Once the pans have cooled, repeat the baking process with any remaining dough.
- Store the cookies in an airtight container for up to one week, or freeze them for future enjoyment.
TIPS:
- Room Temperature Butter: To achieve a smooth and creamy consistency, ensure that your unsalted butter is at room temperature before mixing it with the sugar.
- Gentle Mixing: When adding the flour and oats to the wet ingredients, avoid overmixing the dough. Mix until just combined to prevent the dough from becoming too soft.
- Chilling the Dough: After mixing in the chocolate chips, cranberries, and almonds, chill the dough for 1 to 2 hours. Chilled dough is easier to handle and results in cookies with a better texture.
- Perfectly Shaped Cookies: Use a small ice cream scoop or a tablespoon to form uniform balls of dough. Place them on a parchment-paper-lined baking sheet for easy cleanup.
- Golden Perfection: Bake the cookies in a preheated oven at 350°F for 14 to 16 minutes, or until they turn a beautiful golden hue. The aroma wafting through your kitchen will be irresistible!
- Cooling Process: After removing the cookies from the oven, cool them on the baking sheets or slide the parchment paper off the sheets and transfer them to cooling racks. Allow the pans to cool before using them for any remaining dough.
- Storage: Store the cookies in an airtight container, and they will stay fresh and delectable for up to one week. Alternatively, you can freeze them for future enjoyment.
Indulge in the delightful blend of flavors and textures that these Cranberry Chocolate Chip Cookies offer. Share them with loved ones or treat yourself to this scrumptious homemade goodness.
