Fresh Cranberry Cookies
I made this recipe up to use some leftover fresh cranberries after baking some cranberry nut bread. A total experiment, I was kind of expecting these to be . . . not very good? For some reason, although fresh cranberries work great in bread, I wasn’t sure they’d work in cookies. But with the combination of oats, dates, nuts, and chocolate chips (duh) they’re a smash. The fresh cranberries also give them gorgeous, jewel-tone bits throughout, perfect for festive holiday tables.
Chris and I also thought they tasted even better the second day, and that’s not an easy feat for most cookies. The cranberries got a chance to mingle with the cookie dough and they keep the cookies soft for days and days.
So if you have some leftover fresh cranberries lounging about after Thanksgiving, make fresh cranberry cookies!! They have vitamin C in them so they’ll help you ward off colds this winter, right?Print
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 36
- 1/2 cup (8 tablespoons) soft butter
- 1 cup sugar
- 1 teaspoon vanilla
- 1 egg
- 1 cup flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup rolled oats
- 1/2 cup finely chopped dates (about 12 pitted dates)
- 1 cup fresh cranberries
- 1/2 cup chopped pecans
- 1/2 cup semi-sweet chocolate chips
- Set oven to 350º F.
- Cream butter and sugar until smooth then mix in vanilla and egg.
- Whisk flour, soda and salt together in a small bowl and stir in gradually to butter mixture until combined.
- Gently mix in oats and dates.
- Coarsely chop the cranberries. I just cut them into halves or quarters and ended up with about 3/4 cup when all was said and done. Add them into the dough.
- Stir in nuts and chocolate chips.
- Drop by tablespoons onto greased or lined baking sheets and bake 12-15 minutes, until edges are lightly browned and tops are set.
- Allow to cool a few minutes on sheets, then remove to racks to cool completely.
- Store in airtight containers for soft cookies, or loosely covered for crisp cookies.