Ingredients for Cranberry Chip Cookies
- Granulated Sugar
- Brown Sugar
- 2 tablespoons margarine
- ¼ cup milk
- ¼ cup orange juice
- 1 large egg
- All Purpose Flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 cup dried cranberries
- ½ cup chopped nuts (walnuts or pecans recommended)
- Vanilla Chips
- Semi Sweet Chocolate Chips
- 1 tablespoon light corn syrup
- Hot Water
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How to Make Cranberry Chip Cookies
- Preheat oven to 375°F (190°C).
- Grease or line a baking sheet with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened margarine and ¾ cup granulated sugar and ¾ cup packed brown sugar until light and fluffy.
- Beat in 1 large egg, 1 teaspoon vanilla extract, ¼ cup milk, and ¼ cup orange juice until well combined.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup dried cranberries, ½ cup chopped nuts (walnuts or pecans recommended), and 1 cup milk chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 10-15 minutes, or until the edges are lightly golden brown.
- Remove from oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Once cookies are completely cool, spread with chocolate glaze.
- **Chocolate Glaze:**
- In a microwave-safe bowl, combine 6 ounces milk chocolate chips, 2 tablespoons margarine, and 1 tablespoon light corn syrup.
- Microwave in 30-second intervals, stirring after each, until chocolate is melted and smooth.
- Stir in water, 1 teaspoon at a time, until the glaze reaches desired consistency (thick syrup).
- Drizzle or spread glaze over cooled cookies.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
96g
Fat
16g
Carbs
14g
