Cranberry Chocolate Chip Cookies

I have a problem with chocolate chip cookies.  I love them.  They are my favorite.  I like them chewy though and not crispy.  My favorite way to make them is with oatmeal, a trick I learned from a friend, because then they are even more chewy.

These cookies have lots of goodies them.  And they are delicious!

Craisin-Almond-Coconut-Chocolate-Chip-Oatmeal-Cookies

Cranberry Chocolate Chip Cookies

  • 1 cup butter, softened
  • 1/2 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 cup quick cooking oats
  • 1/2 teaspoon baking soda
  • 1 tsp salt
  • 2 cups semi sweet chocolate chips 
  • 1 cup craisins
  • 1 cup unsweetened coconut flakes
  • 1 cup sliced almonds

Directions

Preheat oven to 350 degrees.

In a large bowl, cream together the butter and sugars until smooth.  Add one egg at a time and vanilla, blend well.  Pour the flour, oats, baking soda, & salt into the bowl and mix well.  Stir in chocolate chips, craisins, coconut, & almonds.

Drop by the tablespoonful full onto an ungreased cookie sheet.  Bake for about 10 minutes or until the edges are just lightly browned.  Let them sit for a minute or 2 on the hot pan and removed, (this gives them time to firm up slightly so they don’t fall apart when they are piping hot).

This batch makes A LOT of cookies, about 30.  They are best cold, but I’m a cold chocolate chip cookie kinda gal.

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting The New Lighter Life.
My Signature

Comments

  1. Ooo–yummy!!! I’m the only one in my family that likes coconut (and I LOVE it), so I’ll have to use the coconut because then there will be plenty of cookies for me because no one else will eat them! (big silly grin)

Speak Your Mind

*

CommentLuv badge