Description

Craving a sweet, festive treat that’s perfect for sharing? What if you could bake about six dozen chewy cookies packed with chocolate chips, tart cranberries, and crunchy pecans in just 25 minutes of active time? Winning Cranberry Chip Cookies, a contest-winning recipe with 14 reviews, are your answer—ideal for holiday trays, cookie exchanges, or cozy snacks

Ingredients

Here’s the lineup for about 6 dozen cookies. Each ingredient plays a key role, with swaps for flexibility.

Butter (1 cup, softened): Adds richness and chewy texture. Sub: Vegan butter or coconut oil.
Sugar (1 cup): Sweetens and tenderizes cookies. Sub: Coconut sugar or 3/4 cup sugar + 2 tablespoons maple syrup.
Large eggs (2, room temperature): Bind and add moisture. Sub: Flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water) for vegan.
Vanilla extract (1 teaspoon): Enhances flavor with warmth. Sub: Almond extract or omit.
All-purpose flour (2-1/4 cups): Forms structure. Sub: Gluten-free flour blend or 1 cup whole wheat + 1-1/4 cups all-purpose.
Baking powder (1/2 teaspoon): Helps cookies rise slightly. Sub: No substitute; critical for texture.
Salt (1/4 teaspoon): Balances sweetness. Sub: Kosher salt or omit for low-sodium.
Semisweet chocolate chips (1-1/2 cups): Add sweet, melty bursts. Sub: Dark chocolate chips, white chocolate chips, or vegan chocolate chips.
Dried cranberries (1-1/2 cups): Provide tart contrast. Sub: Dried cherries or raisins.
Chopped pecans (3/4 cup): Add nutty crunch. Sub: Walnuts, almonds, or sunflower seeds for nut-free.
English toffee bits or almond brickle chips (1/2 cup, optional): Add sweet crunch. Sub: Butterscotch chips or omit.

These ingredients are pantry-friendly and festive, creating a wholesome, indulgent treat.

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Instructions

Preheat oven and prep: Preheat to 350°F (177°C). Prepare ungreased baking sheets (optionally line with parchment for easy cleanup). Tip: Parchment prevents sticking and simplifies removal.
Cream wet ingredients: In a large bowl, cream 1 cup softened butter and 1 cup sugar with a mixer or spoon until light and fluffy (about 3-5 minutes). Add 2 eggs and 1 teaspoon vanilla; mix well. Tip: Room-temperature eggs ensure a smooth dough; scrape bowl sides for even mixing.
Combine dry ingredients: In a medium bowl, whisk 2-1/4 cups flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Tip: Sift if flour is clumpy for a lighter texture.
Mix dough: Gradually add dry ingredients to the wet mixture, mixing until just combined (dough will be stiff). Stir in 1-1/2 cups chocolate chips, 1-1/2 cups dried cranberries, 3/4 cup chopped pecans, and 1/2 cup toffee bits (if using). Tip: Fold add-ins gently to avoid overmixing; use a sturdy spoon for stiff dough.
Shape and bake: Drop dough by rounded tablespoonfuls (about 1 tablespoon each) 2 inches apart onto baking sheets; flatten slightly with the back of a spoon or your fingers. Bake for 11-14 minutes until set and edges are lightly browned. Tip: Use a cookie scoop for uniform size; underbake slightly (11 minutes) for chewier cookies.

Cool: Cool on baking sheets for 2 minutes, then transfer to wire racks to cool completely. Tip: Move carefully to keep cookies intact; they firm up as they cool