This is the time of year where it’s okay to indulge in an extra sweet. Or five. It’s winter time, and we’re all ready to kick into hibernation mode, right? My excuse is that I want to put on a little insulation to keep warm.
(Not that I need it.)
Anyway, I have admitted that I am not much of a baker. I mean, I can bake, I just generally prefer to cook. However, during the winter months where I spend more time in doors, I get in the mood to make sweet treats.
I recently received a box of beautiful, organic cranberries in my bountiful basket. While racking my brain with things to do with cranberries, I fell short after cranberry sauce. I am not particularly fond of cranberry sauce, and I wasn’t host Thanksgiving, so I thought it may be better to turn these into sweet cranberry cookies.
I took my favorite recipe for chocolate chip cookies, and decided to add in these fresh cranberries to make cranberry cookies. I toyed with the idea of adding the cranberries in raw, but after sampling a berry, I decided against it. They were incredibly tart for my taste… but if you like tart sweets, it is certainly healthier to add them in raw, and skip the extra sugar.
Instead, I added the washed berries to a small saucepan, added 1/4 cup organic cane sugar, and simmered them until soft. Then I allowed the mixture to cool.*
*(Okay, the second time I made them, I allowed the berries to cool. The first time, I added the warm cranberry mixture to the cold chocolate chip dough, and guess what happened? Marbled, melted, flat cookies. They taste great, but they’re not much to take a picture of.)
To the cookie batter, I folded in the *cooled* cranberry mixture, baked them at 375 for 10 minutes, and viola! Cranberry cookies!
My family (of 3) gobbled up an entire two dozen of these guys in 2 days. They’re that good.
- 1 pint of fresh cranberries
- 1/4 cup sugar
- 2 1/4 cup unbleached flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup butter, softened
- 3/4 cup brown sugar
- 3/4 cup sugar
- 1 tsp vanilla extract
- 2 eggs
- 2 cups chocolate chips
- Wash cranberries and combine with 1/4 cup sugar in a small saucepan. Warm over medium heat, stirring occasionally, until berries are softened, about 10 minutes. Refrigerate for 1 hour, or until cooled.
- Preheat oven to 375 degrees.
- In a medium bowl, combine flour, baking soda, and salt.
- In a large bowl, add softened butter, sugars, and vanilla extract, and beat until creamy. Add in eggs, one at a time, beating after each addition. Add in flour mixture, 1/2 cup at a time, until all incorporated. Gently fold in chocolate chips and cooled cranberry mixture.
- Bake in preheated oven for 10-12 minutes, or until golden brown.
Looking for other sweets? Check out these recipes:
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