I got this recipe from a blog I subscribe to called Coconut & Lime. She had leftover cranberries from Thanksgiving and worked to create a recipe around them. I have adapted it a bit to suit my taste but I am addicted to them. The amount of chocolate chips in them is much more than recommended but I like the balance of the tart cranberry and the semi-sweet chocolate. I personally cook them on a pizza stone until they are browned. When the dough is made it looks like there is no dough to all the cranberries and chocolate but it still holds together and tastes fab. Here is the recipe, Happy Holidays!! Enjoy, DK
FRESH CRANBERRY CHOCOLATE CHIP COOKIES
Ingredients:
1 1/2 cup fresh cranberries
3/4 cup dark brown sugar
3/4 cup flour
1/2 cup old fashioned rolled oats
1/2 cup semisweet chocolate chips
4 tablespoons butter, at room temperature
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon ground ginger
1 egg
Directions:
Preheat oven to 350. Line 2 cookie sheets with parchment paper*. In a large bowl, cream together the butter, vanilla and sugar. Add the egg, beat until fluffy. Add the flour, baking powder, salt, ginger, and oatmeal. Mix until well combined. Fold in cranberries and chips. Place 1 teaspoon sized blobs of dough on the cookie sheet (about 1/2 inch apart) and bake for 15-20 minutes or until they look "set", the chocolate is starting to melt and they look a little brown.
Yield: about 2 dozen cookies
*Parchment paper recommended if you do this on a regular cookie sheet again, I prefer a pizza stone.
I use a small hand beater with dough hooks to mix or use my hands.
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