2 1/2 sticks unsalted butter (10 ounces), at room temperature
1 cup light brown sugar
1/2 cup granulated sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 tablespoon pure vanilla extract
1 1/2 cups semisweet or white chocolate chips
1 1/2 cups dried cranberries
How to Make It
Preheat the oven to 325°. Line 2 baking sheets with parchment paper.
In a medium bowl, mix the flour with the oats, baking powder, baking soda and salt. In a standing mixer fitted with the paddle, beat the butter and both sugars at medium speed until creamy. Add the egg followed by the egg yolk and vanilla, beating well between additions and scraping down the side of the bowl as necessary. Beat in the dry ingredients, then add the chocolate chips and cranberries and beat until incorporated.
Spoon heaping teaspoons of the dough onto the baking sheets, 2 inches apart. Bake for 12 to 15 minutes, until the cookies begin to brown at the edges. Let the cookies cool on the baking sheets, then transfer them to a rack to cool completely.
The cookies can be stored in an airtight container for up to 4 days.
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Review Body: 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?
Review Rating: 5
Date Published: 2018-01-23
Author Name: CJbakes
Review Body: These were fabulous! I've made them several times as seen by the grease stains on the torn out magazine page. I often made half a batch with dried cranberries and real white chocolate ( got a Ghirardelli bar and cut it into pieces, not the fake white chips). They are indeed buttery flavored. The other half batch I used chocolate chips and pecans. The cranberry cookies were more unique. Making them again today
Review Rating: 5
Date Published: 2018-01-30
Author Name: Matilde01
Review Body: I made these cookies exactly as recipe shown and they came out delicious!!!