CRANBERRY COOKIES
Soft and chewy cookies loaded with cranberries, white chocolate chips and nuts.
Servings: 30 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.