Cranberry and Nut Cookies Recipe
2 dozen cookies
- 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
- 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.
More from Sweetness:
- • Sweet Potato Crème Brûlée Recipe• Easy, Homemade King Cake Recipe
Reprinted with permission from Sweetness: Southern Recipes to Celebrate the Warmth, the Love, and the Blessings of a Full Life by Christy Jordan, published by Workman Publishing, 2016.