CRANBERRY-CASHEW DROP COOKIES
This exceptional cookie features a wonderful chunky combination of cashews, dried cranberries and white chips. Make plenty. They will disappear quickly.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the chips, cashews and cranberries., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 9-11 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 124 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 116mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.
CHOC CHUNK, CASHEW & CRANBERRY COOKIES
These nutty biscuits are packed with chocolate chunks and chewy dried fruit - swap the cashews for peanuts if you prefer
Provided by Jane Hornby
Categories Treat
Time 22m
Yield Makes 30
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Scatter the cashews over a baking tray and toast for 5-7 mins until golden. Cool, then roughly chop.
- Meanwhile, grease and line 2 baking sheets with parchment. Sift the flour, baking powder and 1/2 tsp salt into a large bowl, then stir in the sugar. Cut the butter into rough cubes, and add this and the nut butter to the bowl. Rub together until the mixture resembles damp breadcrumbs.
- Using a cutlery knife, work the egg and syrup into the bowl to make a soft dough. Tip in the chocolate, nuts and cranberries (if using), and stir to combine. Try not to overwork the dough at this point.
- Roll slightly heaped tablespoons of dough into balls and place onto each baking sheet, leaving plenty of room for the cookies to spread. Bake for 12 mins or until golden at the edges and risen in the middle. Let them cool for 5 mins, then move to a rack to cool completely. Repeat until all the dough is shaped and baked. To make ahead, freeze the raw cookies on a baking sheet, then transfer to a freezer bag or box once solid. Bake from frozen, adding 5 mins to the cooking time.
Nutrition Facts : Calories 178 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
CHOCOLATE CHUNK COOKIES
Steps:
- Preheat the oven to 350 degrees.
- Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. Fold in the walnuts and chocolate chunks.
- Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch-diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
OATMEAL, CRANBERRY AND CHOCOLATE CHUNK COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 46m
Yield 12 cookies
Number Of Ingredients 13
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. In a stand mixer fitted with a paddle attachment, beat the butter and sugars together until light and fluffy, about 1 minute. Add the egg and vanilla and beat until smooth. With the machine running, gradually add the flour mixture. Add the oats, cranberries and chocolate chunks. Mix until just incorporated (dough will be stiff). Using a 4-ounce cookie scoop, scoop slightly rounded mounds of the dough into 12 (2-inch-diameter) balls. Arrange 6 balls of dough, spaced evenly apart, on each baking sheet. Using the back of a spoon, flatten the tops slightly and bake until the cookies are slightly golden on the edges, about 13 to 15 minutes. Allow the cookies to cool on the baking sheet for 20 minutes before serving.
CRANBERRY CASHEW JUMBLES
I have baked these cookies for the Cranberry Festival Cooking Contest in nearby Warrens, where cranberry is "king".
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the sour cream, egg and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in cranberries and cashews. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Combine the glaze ingredients; drizzle over cookies.
Nutrition Facts : Calories 77 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 54mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
CRANBERRY-CHOCOLATE CHUNK COOKIES
There must have been some magic baking up in the Betty Crocker Kitchens when this recipe was developed, because this deceptively simple cookie is about to steal the show (and your heart). Perfect for bake sales, book clubs, Christmas cookie exchanges and anything in between, this genius recipe will disappear in almost the same short amount of time it takes to make them-maybe even faster. To keep it simple, we started with Betty Crocker's sugar cookie mix, added a few heaps of dark chocolate chunks, tossed in dried cranberries and for a dazzling finish we sprinkled these confections with coarse sparkling sugar. We could have picked a different dried fruit, but the sweet-tart cranberries balance out the rich dark chocolate so perfectly that we'd say this combination is a match made in flavor heaven. Plus, with just 20 minutes of prep, you can make this always-impressive cookie in almost no time flat!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 28
Number Of Ingredients 5
Steps:
- Heat oven to 375°F.
- Make dough as directed on pouch for drop cookies. Stir in chocolate chunks and cranberries. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Sprinkle sugar on tops.
- Bake 10 to 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store in airtight container.
Nutrition Facts : Calories 160, Carbohydrate 21 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 13 g, TransFat 0 g
WHITE CHOCOLATE AND CRANBERRY COOKIES
I make a basic chocolate chip cookie dough, but use white chocolate chips, dried cranberries, and brandy (instead of vanilla). Great for Christmas time!
Provided by Diane Abed
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Brandy
Time 50m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.
Nutrition Facts : Calories 147.4 calories, Carbohydrate 21.9 g, Cholesterol 19.1 mg, Fat 6.1 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 3.7 g, Sodium 63.8 mg, Sugar 15.1 g
CASHEW CRANBERRY VEGAN CHOCOLATE CHIP COOKIES
Super easy vegan chocolate chip cookies with a little bit of cashew crunch and cranberry tartness. They take about 30 minutes to make.
Provided by Becky Striepe
Categories Dessert
Time 20m
Number Of Ingredients 11
Steps:
- Preheat the oven to 375F.
- Mix all of the dry ingredients in a large bowl. In a separate large bowl, mix the wet.
- Make a well in the center of the dry ingredients and add the wet to them, mixing it really well. When these are well-combined, add your mix-ins.
- Shape the cookies, 1 tablespoon at a time, and place onto an greased cookie sheet or one lined with a Silpat, about 1? apart. Bake for 10 minutes, and let them cool completely - at least a solid 7 minutes - before gently moving them over to a plate. If you can't wait for them to cool, definitely use a spatula to move them to your plate, and don't stack them until they've reached room temperature.
Nutrition Facts : Calories 120 kcal, ServingSize 1 serving
CRANBERRY CHOCOLATE CHIP COOKIES
Make and share this Cranberry Chocolate Chip Cookies recipe from Food.com.
Provided by Pamela
Categories Drop Cookies
Time 25m
Yield 3 dozen
Number Of Ingredients 11
Steps:
- Cream together first 5 ingredients.
- Slowly add remaining ingredients and mix to combine.
- Drop by rounded Tablespoons onto cookie sheet.
- Bake at 350 degrees for 8-10 minutes or until golden brown. Cool on wire rack for a few minutes.
CRANBERRY CASHEW JUMBLES
This is a great, delicious cookie for any time of year. The nuts and cranberries give it a holiday feel, but the orange gives it a summery feel, as well. Store jumbles in airtight container.
Provided by dreamysweets
Categories Desserts Cookies Fruit Cookie Recipes Cranberry
Time 1h10m
Yield 48
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
- Whisk flour, baking powder, and baking soda together in a bowl.
- Beat brown sugar and butter together in a bowl using an electric mixer on medium speed until smooth and creamy; add sour cream, egg, orange zest and vanilla extract and beat until well mixed. Stir flour mixture into brown sugar mixture until dough is smooth. Fold cashews and cranberries into dough; drop by rounded teaspoons, 2-inches apart, onto prepared baking sheets.
- Bake in the preheated oven until lightly browned, 10 to 12 minutes. Cool on the pans for 10 minutes before removing to cool completely on a wire rack.
- Whisk confectioners' sugar and orange juice together in a bowl until glaze is smooth. Drizzle glaze over cookies.
Nutrition Facts : Calories 103 calories, Carbohydrate 16.5 g, Cholesterol 10 mg, Fat 3.9 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 1.8 g, Sodium 50.2 mg, Sugar 10.8 g
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