Down this River

Chocolate Chip Cranberry Cookies

Chocolate Chip Cranberry Cookies

I’ve been trying to be good, trying to avoid the temptation to bake (and eat) as many cookies as possible – since it is that time of the year.  However when I saw the /52weeksofcooking challenge required the use of cranberries I could resist making a sweet treat.  Many moons ago I worked at a certain coffee chain known for serving a cranberry bar that one might describe as blissful.  My original plan was to recreate those bars in a cookie form, but that was before embarking on a journey to find white chocolate chips – a journey that was unsuccessful.  So I decided to do a very scientific taste test to see what type of chip would go best with the dried cranberries.  In the end I went with milk chocolate chips, with dark chocolate chips winning first runner-up (butterscotch and semi-sweet were the other competitors).

Down this River

Serves: Yields approx 32 cookies


1 cup 2 tbsp all purpose flour

1/2 tsp baking soda

1/2 cup unsalted butter (or margarine), softened

1/2 cup white sugar

1/2 cup light brown sugar

1 large egg, at room temperature

1 1/2 tsp vanilla extract

1/4 tsp salt

1 cup milk chocolate chips

3/4 cup dried cranberries - use unsweetened for best results

1/2 cup powdered sugar


  1. Mix the flour and baking soda in a small bowl and set aside.
  2. Cream the egg with the white and brown sugar for 3 minutes. Add in the egg, vanilla extract, and salt and mix well.
  3. Slowly add in the dry ingredients, being careful to not over mix. Place in the fridge for at least thirty minutes.
  4. Preheat oven to 375. Pour the powdered sugar in to a shallow bowl. Roll the cookie dough in to two inch balls and gentle roll in the powder sugar.
  5. Place on cookie sheet and bake for 8 minutes. Remove from oven and allow cookies to rest on sheet for 5 minutes before removing to a cooling rack.
  6. Enjoy!

I still plan to try these again with the white chocolate chips, for scientific reasons of course!

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