Dried Cranberry and Chocolate Cookies

This recipe is perfect. Made these cookies for the first time at Thanksgiving. They were a huge hit. Made them again at Christmas and gave as gifts. Everyone wants the recipe.

The first time I did the recipe to the T and the cookies were on the flat side, buttery, and super sweet. A good cookie! However, I made a couple changes the second time for a more mounded, chewy, and balanced cookie... (1) I replaced the 1/2c granulated sugar for a 1/2c fine-ground oats (better to do them yourself in a food processor than buy oat flour) - cream it with the butter (2) I did two whole eggs instead of the whole + yolk (3) I sprinkled a little kosher salt on the cookies right out of the oven.

These changes upgraded the recipe to delectable, in my opinion. Both versions were best closer to the 14 minute mark.

Can this recipe be halved?

This are delicious! I added some chopped pecans to mine. I love how soft and chewy they are.

These aren’t THE BEST cookies ever. I’ve tried tons of chocolate chip cookie recipes before to get the perfect cookie. These are thin but still are super chewy. I used half dark chocolate and half white chocolate and raisins instead of cranberries. THEY WILL NOT DISSAPOINT!!!

I added some chopped pecans but otherwise followed the recipe exactly as written. I also chilled the dough and my cookies were not terribly thin. I think chilling the dough and using a cooled cookie sheet will help to fight the thinning of the cookies while baking.

The recipe is on point. The cookies are delicious. Great recipe!

I made these. They look and smell good. A little more flat than I like my cookies but they are still good. I wonder if you can cook at 350 for 8-10 min?

I made these cookies exactly as recipe shown and they came out delicious!!!