Today is national chocolate chip cookie day! Why not celebrate the beloved simple chocolate chip cookie. It’s certainly one of my family’s favorites. These double chocolate chip Craisan cookies are really tasty. The mix of dark and white chocolate chips pairs great with the sweet tart flavor of Craisins!
The addition of Craisans to this cookie also adds a delightful chewiness to the cookie. This cookie recipe has been in my family for decades. It’s a classic chocolate chip oatmeal cookie. Over the years I have found many ways to change it up.
Craisins are dried and sweetened cranberries. Washington ranks 5th nationally in cranberry production. If you like the sweet tart flavor of cranberries, you’ll love Craisins.
I find I have the best results with cookies when I use parchment paper on the baking sheet. It provides a layer of insulation. It is also best to start with all the ingredients at room temperature. The means planning ahead a little taking out the milk and butter from the fridge to sit out for a while. Make a big batch of these chocolate chip cookies and freeze half of them for later. You’ll be glad you did.
Double chocolate chip Craisin cookies make a great afternoon snack with a tall glass of cold milk. I think you’ll love this classic cookie. Leave me your comments below.
Happy baking,
Michelle
Double chocolate chip Craisan cookies
A mix of dark and white chocolate chips plus Craisans takes the ordinary chocolate chip cookie to extraordinary!
1/2 cup white granulated sugar
1/2 cup brown sugar
1 stick butter (1/2 cup)
1 tbsp milk
1 tsp vanilla extract
1 large egg
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 cup all-purpose flour
1 cup oatmeal
1 cup chocolate chips (use a mix of white and dark chocolate chips)
1 to 3/4 cup Craisans
Preheat the oven to 350 F. In a large mixing bowl, combine sugars and softened butter and beat until creamy. Beat in the milk, vanilla and egg. Slowly incorporate the rest of the ingredients in the order listed.
Drop tablespoons of dough onto a cookie sheet spaced about 2 inches apart. Bake between 9 and 12 minutes or until the edges have started turning a golden brown.
You can turn the cookie sheet around halfway through cooking time to help with even cooking. Ovens can vary a little, so I begin checking on the cookies at 8 minutes.
Let the cookies cool on the baking sheet for one minute prior to lifting them with a metal spatula onto a cooking rack. They need this time to set. They also freeze well.
Source: northwestspoon.com
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