Cranberry Crazy Cookies

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a delicious and unique cookie recipe? Look no further than the Cranberry Crazy Cookies! Bursting with tangy cranberries and a hint of sweetness, these cookies are a delightful treat for any occasion. With just a few simple ingredients and easy steps, you can whip up a batch of these irresistible cookies in no time. Perfect for holiday gatherings or a sweet indulgence, these Cranberry Crazy Cookies are sure to become a new favorite in your household.

Keywords: cranberry, cookies, recipe, tangy, sweetness.

Cranberry crazy cookies recipe details

Cranberry crazy cookies recipe, recipe Rating: 4.6
Number of votes:109

My sister makes the best cranberry oatmeal toffee cookies, but lacking the right ingredients I came up with a new variation, which I love — maybe you will too!
Ready in: 1 hour 10 mins

Ingredients

Serves: 12

• 1.5 cups flour
• 1 teaspoon baking powder
• 1/2 (heaping) teaspoon salt
• 1.5 cups oatmeal
• 1/2 cup room-temp butter
• 3/4 cups white sugar
• 1/2 cup brown sugar
• 2 tablespoons room-temp peanut butter
• 1 teaspoon vanilla extract
• 2 eggs
• 1/2 cup white chocolate chips
• 1/2 cup semi-sweet chocolate chips
• 3/4 cups dried cranberries

Preparation method

Prep: 1 hour | Cook: 10 mins

1. Preheat oven to 350 degrees F (175 degrees C). Sift flour, baking powder, and salt. Combine with oatmeal. Set aside.
2. Cream butter, white sugar, and brown sugar together until lightens in color, about 3-4 minutes. Thoroughly mix in peanut butter, vanilla, and eggs.
3. Add dry ingredients into wet, 1 cup at a time, until just combined. Then fold in remaining ingredients.
4. Press batter into a log on parchment or plastic wrap and twist both ends to make a smooth log, about 12-14 inches long and 3 inches in diameter. Batter may be frozen at this point. Or chill for at least 30 minutes before cooking.
5. To cook, using knife, cut 3/4-inch slices from log and place onto Silpat-lined baking sheet (or lightly greased).
6. Bake until almost firm, 10-12 minutes. Cool on cookie sheet until firm.