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