An addictively flavored cookies overloaded with cranberries, white chocolate chips and nuts. This is a super soft, chewy cookie recipe which can become an instant favorite for kids as well as grown ups. It is tangy, sweet and nutty. Yes, a perfect combination of all amazing flavors and what more to say, once you had a bite its hard to stop.
What to Use?
Cranberry: Using fresh cranberries for this recipe is the best. But you can use frozen or dries cranberries. If using frozen, thaw it by rinsing in cold water and drain all excess water. Place on a clean towel and pat dry. Then use the berries as directed in the recipe.
Pecans: Pecans tastes well with cranberries. But you can use any nuts like, walnuts, chestnuts, etc. Roasted nuts can also be used. If the roasted nuts are salted, then do not add extra salt in to the dough mixture. Don’t like to add nuts? No worries, you can add shredded coconut or coconut flakes, which is also an excellent alternative.
Condensed milk: The only wet ingredient, except for vanilla extract, in this recipe is condensed milk. It gives a creamy, sugary taste to the cookies. If you are allergic to milk products or following a diary-free diet, then use cream of coconut. Cream of coconut is thicker than coconut cream and is made using coconut water instead of coconut milk. It always contains an added sweetener, so no need to add any extra sugar to the cookie dough. But keep in mind that it has a strong coconut flavor.
Nutmeg Powder: Adding a pinch of nutmeg powder will take the cookies to next level. It gives a hint of nutty flavor and also make it smells amazing. But this is totally optional .
White Chocolate Chips: White chocolates and cranberries are flawless combinations. Each bite gives a burst of tangy and sweet flavors, which is why I love to combine it with white chocolate chips.
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CRANBERRY COOKIES
Equipment
- 1 Large mixing bowl
- 1 Cookie Baking sheet
Ingredients
- 1 cup Fresh Cranberries
- ⅔ cup All Purpose Flour
- ¾ cup Pecans finely chopped
- ¼ tsp Salt
- 1 tsp Vanilla extract
- 14 oz Condensed Milk
- ¼ tsp Nutmeg Powder (optional)
- ½ cup White Chocolate chips (optional)
Instructions
- Preheat the oven to 325° Fahrenheit or 170° Celsius.
- Wash the cranberries in running water and drain it. Dice the cranberries to small pieces and place it in a large mixing bowl.
- Add flour along with the cranberries and toss together until the flour finely coated on the berries.
- Combine the remaining ingredients to the mixing bowl. Mix everything well until evenly distributed.
- Line two baking sheets with parchment paper. Drop 1 teaspoon full of cranberry mixture into the sheet. Cookies should be spaced at-least 2 inches apart. The cookie dough will spread more while it is baking.
- Place it in the oven and bake for 20 minutes or till the cookies turn slightly brown in color.
- Allow the cookies cool for few minutes, and remove from cookie sheet to a wire rack to cool completely. Store in an airtight container.
Video
Notes
- If using frozen cranberries, thaw, and pat dry any excess water before using.
- Use Cream of coconut as a substitute for condensed milk.
- Adding nutmeg powder and white chocolate chips are totally optional. But it gives the perfect balance of flavor and aroma.
- Cookies taste better when it is cool.
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