CRANBERRY-CHOCOLATE COOKIES

 

Lucky me (and you). Cafe Treats Baker Tom made these awesome cookies several months ago and in my excitement that Sunday morning I forgot to take a picture of them. I loved them that day and I loved them again when he made them last week. I often substitute whole wheat flour for the all-purpose flour in cookies and quick bread that also contain dried cranberries. The two just seem to go together. 

I especially liked the cookies when Tom made them without the nuts for the Cafe Treats. The whole wheat flour seems to add a nutty taste to the treat. This recipe by King Arthur uses white whole wheat flour. Whole wheat flour is made from hard red spring or winter wheat and white whole wheat flour is made from hard white spring or winter wheat. They have the same nutritional value, but the white whole wheat flour has a milder flavor and lighter color. 

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CRANBERRY-CHOCOLATE COOKIES

8       tablespoons (1 stick) unsalted butter, softened

3/4    cup light brown sugar, packed

2       tablespoons orange juice or water

1       teaspoon vanilla

1/2    teaspoon baking powder

1/4    teaspoon baking soda

1/2    teaspoon salt

1       large egg

1-1/4 cups white whole wheat flour

1       cup semisweet chocolate chips

1       cup dried cranberries

3/4    cup pecans or walnuts, chopped (optional)

Preheat the oven to 350 degrees F. Lightly grease two baking sheets or line with parchment paper. Set aside.

In a large bowl, beat together the butter, sugar, orange juice, vanilla, baking powder, baking soda, and salt.

Beat in the egg until combined; scrape the sides and bottom of the mixing bowl.

Add the flour, mixing until smooth. Stir in the chocolate chips, cranberries, and nuts if you are using them.

Drop the dough by a tablespoon scoop onto the prepared baking sheets.

Bake the cookies for 12 to 14 minutes, until just beginning to brown around the edges. They won't look set in the center.

Remove them from the oven and let them cool on the pan.