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Cranberry - Chocolate Chip Cookies Recipe

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This recipe for Cranberry - Chocolate Chip Cookies is from Irvine Family Kitchens, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c. Butter, softened
1/4 c. Shortening
1/2 c. packed Brown Sugar
1/4 c. Granulated Sugar
1/2 tsp. Baking Soda
1/2 tsp. Salt
1 Egg
1 1/2 tsp. Vanilla
1 tbsp. light-color Corn Syrup
1 1/2 c. all-purpose Flour
1 c. semisweet chocolate chunks
1/2 c. dried Cranberries
Directions:
Directions:
Preheat oven to 375º. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed 30 seconds. Add brown sugar, granulated sugar, baking soda, and salt. Beat on medium speed 2 minutes, scraping sides of bowl occasionally. Beat in egg, corn syrup, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in chocolate and dried cranberries.

Using a small ice cream scoop, drop dough 2 inches apart onto ungreased cookie sheets. Freeze uncooked scoops of dough on the cookie sheet for 20 minutes or until just firm. Bake 6 to 8 minutes or until edges are just lightly browned (centers of cookies might not appear set). Cool on cookie sheet 2 minutes. Transfer to wire racks. Let cool completely. Makes 30 cookies.

Each cookie: 121 cal, 6 g fat, 10 mg chol, 79 mg sodium, 17 g carb, 1 g fiber, 1 g protein.
Number Of Servings:
Number Of Servings:
30

 

 

 

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