Chunky Cranberry Double Chip Cookies
Chunky cranberry double chip cookies are delicious for a holiday dessert table.
Servings: 36
Ingredients
- ½ cup dried cranberries
- ¾ cup butter softened
- ¾ cup sugar
- ¾ cup firmly packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 ¼ cups plus 2 tablespoons flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 12 ounce package semisweet chocolate chips
- 1 cup white chocolate morsels
Instructions
- Preheat oven to 350℉.
- In a microwave-safe bowl combine dried cranberries and 1 tablespoon water. Microwave on high for 30 seconds, stirring once. Let stand 10 minutes.
- In a mixing bowl, beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating until well combined.
- In a separate bowl combine flour, baking soda and salt. Gradually add flour mixture to butter mixture stirring until combined Stir in semi-sweet chips, white morsels and dried cranberries.
- Drop dough by tablespoonful onto parchment lined baking sheets.
- Bake at 350℉ for 10 - 15 minutes or until edges brown lightly. Transfer to wire racks and cool completely before storing tightly in a container.
