Cranberry and Nut Cookies Recipe

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Cookies like these have just enough nutritious ingredients to help balance the sugar and sweetness.

Photo by Lucy Schaeffer

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“Sweetness: Southern Recipes to Celebrate the Warmth, the Love, and the Blessings of a Full Life” by Christy Jordan.

Cover courtesy Workman Publishing

2 dozen cookies SERVINGS

Ingredients

nonstick cooking spray, for coating the baking sheets
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
1/2 cup (1 stick) butter, at room temperature
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 large egg
1/2 cup self-rising flour (make with ratio of 1 cup all-purpose flour, 1-1/2 teaspoons baking powder, and 1/2 teaspoon salt)
1-1/2 cups old-fashioned oats
1 cup dried cranberries
1 teaspoon vanilla extract
1/2 cup chopped almonds, pecans, walnuts, or other nuts

Directions

Preheat the oven to 350 degrees F. Lightly coat two baking sheets with cooking spray and set aside.

Combine the sugars, butter, cinnamon, ginger, and egg in a large mixing bowl with an electric mixer at medium speed, about 2 minutes. Add the flour and mix thoroughly.

Add the oats, cranberries, vanilla, and nuts and beat at medium speed until combined into a stiff dough.

Form the dough into golf-ball-size balls using a cookie scoop or tablespoon and place them 2 inches apart on the prepared baking sheets.

Bake until lightly golden at the edges, 12 to 15 minutes. Allow to cool for a few minutes on the baking sheets, then transfer to a platter or wire rack to cool completely. Chewy Cranberry Zingers will keep, in an airtight container at room temperature, for up to 1 week.

Cranberry and Nut Cookies Recipe

Ingredients

Directions

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