Chunky Chocolate Cranberry Cookies Recipes

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Set aside.
• In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. In a stand mixer fitted with a paddle attachment, beat the butter and sugars together until light and fluffy, about 1 minute. Add the egg and vanilla and beat until smooth. With the machine running, gradually add the flour mixture. Add the oats, cranberries and chocolate chunks. Mix until just incorporated (dough will be stiff). Using a 4-ounce cookie scoop, scoop slightly rounded mounds of the dough into 12 (2-inch-diameter) balls. Arrange 6 balls of dough, spaced evenly apart, on each baking sheet. Using the back of a spoon, flatten the tops slightly and bake until the cookies are slightly golden on the edges, about 13 to 15 minutes. Allow the cookies to cool on the baking sheet for 20 minutes before serving.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time. Combine oats, flour, salt, and baking soda; stir into butter mixture one cup at a time, mixing well after each addition. Stir in dried cranberries and white chocolate. Drop by rounded teaspoons onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in preheated oven, or until golden brown. Cool on wire racks.

Steps:

• Preheat oven to 375.
• Cream together butter, sugars, egg, and vanilla until creamy.
• Combine flour, cocoa, baking soda and salt and add to creamed mixture until mixed well.
• Add chocolate cranberries, white chocolate chips, and walnuts by hand. It will be very chunky.
• Roll into ping-pong sized balls, flatten slightly, and bake on a greased cookie sheet (or Silpat or parchment) around 9 minutes or until cooked through. Let cool on baking sheet before transferring.

Steps:

• Preheat oven to 350°F.
• Using a hand mixer, cream together butter and brown sugar in a large bowl. Add the egg and vanilla and beat until thoroughly mixed.
• In a medium bowl, stir together oats, flour, cocoa powder, baking soda, salt, cinnamon and nutmeg. Slowly add dry ingredients to butter mixture, using the hand mixer set to lowest setting.
• With a spoon, stir in cranberries, sunflower seeds and chocolate chips. Drop cookie dough by the teaspoonful on a baking sheet lined with parchment paper.
• Bake cookies for 12 to 15 minutes. Remove from oven and let sit for 2 minutes before removing and placing on a cooling rack. The cooling rack should be on top of a baking sheet or wax paper - something to catch the icing drips.
• Meanwhile, in a small bowl, mix icing sugar, water and vanilla until smooth. If necessary, add tiny amounts of water until mixture can be drizzled. When cookies have cooled, dip a fork in the icing mixture. Let the icing lightly drizzle over the cookies, moving the fork back and forth above the cookies.

Steps:

• In a large bowl, beat butter and sugars until crumbly, about 2 minutes. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to butter mixture and mix well. Stir in cranberries and chips., Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 375° until lightly browned, 8-10 minutes. Cool for 1 minute before removing to wire racks.

Steps:

• Whisk together the rye flour, all-purpose flour, baking powder, sea salt and baking soda; set aside.
• Working with a mixer (fitted with the paddle attachment, if you have one), beat the butter and both sugars together on medium speed for 3 minutes, until blended; scrape thebowl as needed. Add the egg, and beat 2 minutes more. Turn off the mixer, add the dry ingredients all at once, then pulse the mixer a few times to begin blending the ingredients. Beat on low speed until the flour almost disappears, and then add the poppy seeds, cranberries and chocolate. Mix only until incorporated. Scrape the bowl to bring the dough together.
• Have a baking sheet lined with parchment, foil or plastic wrap nearby. Divide the dough into 15 pieces, roll each piece into a ball between your palms and place on the baking sheet. Cover, and refrigerate the dough overnight or for up to 3 days. (If you'd like, you can wrap the balls airtight and freeze them for up to 1 month. Defrost them overnight in the fridge before baking.)
• When you're ready to bake, center a rack in the oven, and heat it to 425. Line a baking sheet with parchment paper or a silicone baking mat. Arrange the cookies on the sheet, leaving 2 inches between each cookie (work with half a batch at a time and keep the remaining balls of dough in the refrigerator until needed). Sprinkle each cookie with a little flake salt, crushing it between your fingers as you do.
• Bake the cookies for 10 minutes, pull the baking sheet from the oven and, using a metal spatula, a pancake turner or the bottom of a glass, tap each cookie lightly. Let the cookies rest on the sheet for 3 minutes, then carefully transfer them to a rack. Repeat with the remaining dough, always using cold dough and a cool baking sheet.
• Serve after the cookies have cooled for about 10 minutes, or wait until they reach room temperature.