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Perfect Chewy and Gooey Chocolate Chip Cranberry Cookies

Taralynn McNitt
5 from 11 votes
Course Dessert
Servings 24

Ingredients
  

  • 1 1/2 Cups All-Purpose Flour also works with gluten-free
  • 1/2 Tsp Baking Soda
  • 1/4 Tsp Salt
  • 1 Stick Softened Unsalted Butter Works with vegan butter
  • 1/2 Cup Packed Brown Sugar
  • 1/2 Cup Sugar or monk fruit
  • 1 Large Egg
  • 1 Tsp Vanilla
  • 1 1/2 Cups Semi Sweet Chocolate Chips
  • 1 Cup Cranberries (fresh or dried)

Instructions
 

  • Preheat the oven to 350 degrees.
  • Sift the flour, salt, and baking soda together and set aside in a separate bowl.
  • In an electric mixer, beat the butter until creamy.
  • Add in the sugar and brown sugar.
  • Lightly mix in the vanilla and egg.
  •  Scoop the flour mixture into the wet ingredients gradually (you don’t want it flying everywhere).
  • With a spoon, fold in the cranberries and the chocolate chips.
  •  Scoop oversized tablespoon dough balls onto a baking sheet two inches apart.
    I also made jumbo cookies with this recipe using 3 tbsps sized doughballs
  •  Bake for approximately 8-12 minutes. The edges should be slightly brown, and the middles will still be soft.
    The middles will continue to cook on the baking sheet, so make sure to take them out as soon as the edges are golden.
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