Dec 02

Cranberry and chocolate chip brown sugar cookies

The other night, I was all set to make these pretty lemon wreath cookies I saw on MarthaStewart.com.

As I started checking out the ingredient list, I realized I did not have fresh lemons. And the recipe called for lemon zest and lemon juice.

Also, I did not have white nonpareils. I had rainbow nonpareils, but did not think they would look as nice on my lemon wreaths. And I did not want to sift through the millions of microscopic pieces and pick out the white ones.

So instead of making some sort of sad substitute lemon wreath, I decided to try out another recipe.

That’s where the bag of Albertson’s dark brown sugar came in!

I had the brown sugar out for another recipe, and noticed it had a recipe for cranberry brown sugar cookies on it. Sounds pretty delicious, right?

So I got to making them, and then noticed that it called for dried cranberries AND golden raisins. I did not have any golden raisins. What’s a great substitute for raisins?

Chocolate chips, of course!

Other than that, I made the recipe just like the brown sugar bag said. After I ate a few, I thought they’d also be pretty good with some oatmeal mixed in.

Next up: lemon wreaths!

Recipe: Cranberry and chocolate chip brown sugar cookies

Adapted from Albertson’s Dark Brown Sugar package

  • 2 cups dark brown sugar
  • 1 cup softened butter
  • 2 eggs
  • 1/2 cup sour cream
  • 3 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup dried cranberries or cherries
  • 1 cup semi-sweet chocolate chips
  1. Heat oven to 400 degrees. Lightly grease a baking sheet.
  2. Whisk together flour, baking soda, salt, cinnamon, nutmeg and ground cloves.
  3. Beat butter and brown sugar until light and fluffy. Add eggs and sour cream and beat until creamy. Slowly add in dry ingredients and beat until well mixed.
  4. Stir in cranberries and chocolate chips.
  5. Drop by spoonfuls onto prepared baking sheet. Bake 8 to 10 minutes, or until lightly browned.
  6. Remove from cookie sheet, and transfer to rack until cooled completely.

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  1. Lemon wreath cookies | And all the trimmings

    [...] trip to Costco to buy a huge plastic tub of Meyer lemons – meant I could finally make the lemon wreath cookies like I’d been wanting [...]

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