Cranberry & Chocolate Chip Cookies for Christmas Baking

 

As with some of my other new things to try, this recipe was what I call a Pinspiration!  When my sweet, fellow blogger friends over at Farm Chick Chit Chat decided we would host a Christmas Cookie Swap, I knew I'd need a new, Christmas"y" recipe to share.  Where do I turn when looking for new recipe ideas?  Well, Pinterest, of course!  

I found these amazing, Cranberry and White Chocolate Chip Cookies originally posted by averie cooks.  I knew right away this could very well be the Christmas cookie recipe I'd been looking for so I pinned it and after looking through many others, I came back to this one.  I'm so pleased to share it with you and hope you enjoy the crispy, yet ooey-gooey goodness this amazing recipe brings!  Be sure and make a huge double or triple batch like we did, you're going to want to share them!

I did make changes to the original recipe.  I added some healthier ingredients (YES! I know it's Christmas Cookies so I did leave much of the initial ingredients but I added in my own wheat flour, flax seed, wheat germ, replaced part of the sugar with raw honey, used UNbleached all purpose flour instead of bleached and they were STILL yummy!) Of course, I also only bake with our own farm fresh, free ranged lovely eggs so those were collected fresh that morning!  They ensure much better texture to baked goods I must say!

After making our version of these chewy, soft centered, yummy cookies, we decided to take two batches with us to our homeschool Christmas party.  They were just as big a hit there as they were at my house so I KNEW then I had my recipe for this swap!

Without further ado, enjoy the recipe! 

Cranberry & Chocolate Chip Cookies
Ingredients
(this is double the original creator's recipe so you may cut it in half should you choose)

1 cup unsalted butter, softened (2 sticks)

1/2 cup granulated sugar

1/2 cup raw honey

1/2 cup light brown sugar, packed

2 large eggs

4 tablespoons cream or milk (I used milk)

3 teaspoons vanilla extract

2 cups Unbleached All-Purpose flour

3/4 cup bread flour (all-purpose flour may be substituted and used exclusively; bread flour yields chewier cookies and is recommended)

3/4 cup Whole Wheat flour
1/4 to 1/2 cup Wheat Germ depending on your family's tastes (you may leave this out)
1/4 cup Ground Flax Seed (again, you may leave this out if it's not in your family's taste)

2 teaspoons baking soda

1/2 teaspoon salt, optional and to taste

1 cups dried cranberries

12 oz bag of semi-sweet chocolate chips ~ next time I am going to try dark chocolate chips so if anyone gives that a whirl, please come back and leave comments I'd LOVE to hear how that turns out!

Directions
1. Beat the butter on low speed until smooth. 

2. Add the sugars and beat on medium-high speed until creamed and well combined

 

3. Add the eggs, milk, vanilla, and honey and beat on medium-high speed until light and fluffy

4. Next, add the flours, wheat germ, flax seed (if using these two), baking soda, salt, and mix until just combined. 

 

5. Add the cranberries and chocolate chips, fold in by hand.

 

6. The original recipe called for you to, "Transfer dough to an airtight container and refrigerate for at least 3 hours, up to 5 days."

I did not have the luxury of the time for this so I put my dough in the freezer for about 20 minutes and it did fine.  You can decide how you'd like to chill your dough.

7. Preheat oven to 350°F, line your baking sheet with aluminum foil, parchment, or spray with cooking spray.

 

8.  Using a scant 1/4 cup measuring cup, place them on the baking sheet, spaced at least 2 inches apart. Bake for 8 to 10 minutes, or until pale golden and edges have just set, even if slightly undercooked in the center, as cookies will firm up as they cool (For crunchier cookies, extend baking time by 1 to 2 minutes).

9.  Allow cookies to cool on the baking sheet for 10 minutes before removing.

 

Storing & Freezing: Store cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

 

We hope you enjoy these delicious creations, we certainly did!  These cookies were part of our Family Advent Christmas Countdown Series.  If you'd like to read about other activities you can enjoy with your family during the holidays, try here.  If you try the recipe, try it and add your own twists, or new things, please leave us comments about it!  We really love to hear from you!  From the Burchell Family here at The Egg Basket and all of the families at Farm Chick Chit Chat, Happy Christmas Baking! 

 

Love & Blessings!

 

Tiffany