Cranberry Chocolate Chip Cookies

Mary Gelfond


You may want to store cookie dough in the refrigerator between batches.
Cookies will store well in refrigerator for about a week. If stored in Freezer use your discretion. Some people prefer to store for shorter times (about a month in freezer). I have kept cookies stored in the freezer for several months and they have tasted fresh after defrosting.

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Makes about 3 dozen cookies. Will take 10-14 minutes to bake.
30 Min
10 Min


2 1/2 c
flour (all purpose)
1 tsp
baking powder
1/2 tsp
3/4 c
butter (unsalted)
3/4 c
dark brown sugar (packed)
1/4 c
granulated sugar
3 Tbsp
light corn syrup
2 large
2 tsp
pure vanilla extract
1 1/2 c
dried cranberries (craisins)
8 oz
semi-sweet chocolate chips


1Preheat Oven to 375 degrees. Line cookie sheets with parchment paper, or use non stick baking sheets.
2In a small bowl, combine flour, baking soda, and salt.
3With mixer at medium speed, beat butter, sugars and corn syrup. (until creamy)
4Add eggs and vanilla to butter mixture and beat until well mixed.
5Reduce speed to low. Mix in flour mixture, slowly, until blended.
6Stir in cranberries and chocolate chips.
7Refrigerate up to one day. Cold dough is much easier to handle.
8Drop dough by rounded Tablespoonfuls onto prepared cookie sheets, about 2" apart. Bake 5 minutes, Rotate cookie sheet and bake an additional 5-7 minutes (until edges of cookie have lightly browned)
9Transfer cookies to cooling racks until totally cooled. Store cookies with waxed paper between layers in air tight containers.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American