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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 60 |
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A lovely and soft cookie exploding with the flavor of cranberries. For a different taste and more color, try pistachio nuts! If you use frozen cranberries, be sure and pat them dry after chopping and don't overmix or they will smear. Read more . Betty Crocker's Best Of Baking. Ingredients:
1 cup granulated sugar |
3/4 cup packed brown sugar |
1/2 cup (1 stick) margarine or butter, softened |
1/4 cup milk |
2 tbs. orange juice |
1 egg |
3 cups all-purpose flour |
1 tsp. baking powder |
1/2 tsp. salt |
1/4 tsp. baking soda |
2 1/2 cups coarsley chopped cranberries |
1 cup chopped nuts |
1/2 cup vanilla milk chips or semi-sweet chocolate chips |
chocolate glaze, if desired |
1/2 cup semi-sweet chocolate chips |
2 tbs. margarine or butter |
2 tbs. corn syrup |
1 to 2 tsp. hot water |
Directions:
1. Heat oven to 375 degrees.
2. Grease cookie sheet (or use parchment paper).
3. Mix sugars and margarine in large bowl.
4. Stir in milk, orange juice and egg.
5. Stir in flour, baking powder, salt and baking soda.
6. Carefully stir in cranberries, nuts and vanilla milk chips.
7. Drop dough by rounded teaspoonfuls about 2 inches apart on cookie sheet.
8. Bake 10 to 15 minutes or until light brown.
9. Remove from cookie sheet.
10. Cool on wire rack.
11. Spread with Chocolate Glaze if desired:
12. Heat chocolate chips, margarine and corn syrup over low heat, stirring constantly, until chocolate chips are melted; cool slightly.
13. Stir in water, 1 tsp at a time, until consistency of thick syrup.
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