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Chocolate Chunk Cranberry & Walnut Cookies

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Chocolate Chunk Cranberry and Walnut Cookies

Delicious recipe for an all-year round chocolate treat.

 

Yield

36 servings

Prep

15 min

Cook

20 min

Ready

45 min
Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 ¼ cups all-purpose flour
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¾ teaspoon baking powder
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½ teaspoon cinnamon
ground
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¼ teaspoon cardamom seeds
ground
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½ teaspoon baking soda
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½ teaspoon salt
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1 ½ cups rolled oats
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1 cup walnuts
toasted lightly and chopped
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1 cup cranberries, dried
coarsely chopped
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1 cup chocolate chunks
7 ounces, coarsely chopped
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12 tablespoons butter, unsalted
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1 ¾ cup brown sugar
packed
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1 large eggs
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1 tablespoon vegetable oil
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1 teaspoon vanilla extract
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Ingredients

Amount Measure Ingredient Features
296 ml all-purpose flour
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3.8 ml baking powder
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2.5 ml cinnamon
ground
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1.3 ml cardamom seeds
ground
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2.5 ml baking soda
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2.5 ml salt
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355 ml rolled oats
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237 ml walnuts
toasted lightly and chopped
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237 ml cranberries, dried
coarsely chopped
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237 ml chocolate chunks
7 ounces, coarsely chopped
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1.8E+2 ml butter, unsalted
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414 ml brown sugar
packed
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1 large eggs
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15 ml vegetable oil
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5 ml vanilla extract
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Directions

Preheat oven to 350℉ (180℃).

Place racks in middle and upper positions.

Line two cookie sheets with parchment. If using non-stick cookie sheets, leave unlined.

Sift flour, baking powder, cinnamon, cardamom, baking soda and salt into a medium bowl.

In a small bowl place oats, walnuts, cranberries and American Heritage Chocolate.

In a large bowl beat butter and sugar until smooth, about 2 minutes.

Scrape down sides of bowl with a rubber spatula.

Add oil, egg and vanilla and combine.

Add flour mixture with mixer set to low. Do not over mix.

Add nuts, fruit and chocolate and mix until just combined. Use rubber spatula to ensure even distribution.

Scoop out two tablespoons of cookie dough and place on cookie sheet 1½ inches apart.

Place cookie sheets in oven and bake for 10 minutes.

Pull out pans and rotate top to bottom and front to back.

Bake 6 to 8 minutes longer.

Cookies should be lightly browned on edges.

Cool cookies on cookie sheets for 5 minutes and then transfer to cooling rack.

Cool to room temperature and enjoy.

Cookies can be stored for up to two days.

Store cookies in an airtight container to retain freshness.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 21g (0.7 oz)
Amount per Serving
Calories 10161% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 43mg 2%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 5g
Vitamin A 2% Vitamin C 0%
Calcium 1% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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