Cranberry Cookies are the most delicious cookies I have made. The cranberries and choco chips make a great combination for cookies and that snacking craving.
I shared the cookies with few of my friends, unanimously the cookies were liked and enjoyed by them! I say we have a winner recipe here. I am amazed how versatile this recipe is! I have adapted it with various combination like basil chocolate chunky cookies, granola cookies, choco-chip cookies and now with cranberries. All have been equally successful. I think I have found my go-to recipe for cookies.
My Instagram feed threw up cranberry cookies all the months of November & December, and ever since I have been itching to make them. I especially ordered dried cranberries and made them few weeks back. They also made it to my To-Make list of January. Actually if you check the list with my last few posts, you would see that I have completed that list by at least 80% and I am very glad for it. Some of them I made and have not been able to post on the blog yet but they will appear shortly.
As expected the cookies are the right mix of chewy, chocolate-y and delicious. You can use any dried berry of your choice. You can even use white chocolate chips, I didn’t had them so used dark chips only.
The next cookie on my list to make is chocolate cookie coz Vedanta has shown extreme partialness to chocolate cookies of Subway, so I am going to lure him to my cookies. :D Sneaky mom!!
Cranberry Cookies
Ingredients
- 2 cup all purpose flour
- 1 tsp baking powder
- ¾ tsp baking soda
- ¼ tsp salt
- ¾ cup dried cranberry
- ¾ cup chocolate chip
- ¼ cup sugar granulated
- ½ cup light brown sugar packed
- ½ cup +1tbsp olive oil
- ¼ cup +1tbsp water
Instructions
- n a large bowl, whisk together all purpose flour, baking powder, baking soda and salt. Now add the dried cranberries & chocolate chips to the dry ingredient mixture and gently toss to coat.
- In a separate large bowl, whisk together both the sugars with the olive oil and water until smooth and thoroughly mixed, about 2 minutes. If there are sugar lumps, you may need to break them up before whisking. Add the flour (dry) mixture to the sugar (wet) mixture, and then stir using a wooden spoon until just combined. No flour should be visible but do not overmix. Cover the bowl with a plastic wrap and refrigerate the dough for at least 12 hours and up to 24 hours. Do not skip this step. I usually refrigerate overnight.
- Preheat the oven to 170 °C. Line a cookie sheet with parchment or butter paper, alternatively you can grease the pan.
- Remove dough from the refrigerator, using a spoon or an ice cream scoop, place dough into 2-inch mounds on the prepared pan. It is recommended to freeze the balls of dough (after placing them on cookie sheet) for 10 minutes before baking as the cookies retain their shape better during baking.
- Remove the dough balls from the freezer and sprinkle the dough balls with coarse-grained sea salt, and bake for 12 to 13 minutes, or until the edges are just golden. Do not overbake. Let cool completely before serving.
Notes
- Freezing the dough balls, really helps in retaining the shape of the cookies, so do not skip this step.
- You can use any dried berry of your choice. You can even use white chocolate chips, I didn’t have them so used dark chips only.
