Dawn NoltAuthorDawn NoltCategoryDifficultyIntermediateRating

These delicious Cranberry Chocolate Chunk Cookies are crammed full of coconut, craisins, dark chocolate and white baking chips.

Cranberry Chocolate Chunk Cookies

Yields48 Servings

 ¾ cup brown sugar
 ¾ cup white sugar
 ¾ cup butter
 ¼ cup butter flavored Crisco
 2 Nature's Yoke eggs
 1 tsp vanilla
 1 tsp baking powder
 1 tsp baking soda
 3 ½ cups all-purpose flour
 ½ cup cake flour
 ½ tsp salt
 1 cup milk
 1 cup flaked coconut
 1 cup craisins
 1 cup dark chocolate chips
 ¾ cup white baking chips

1

Cream sugars, butter and Crisco together. Add eggs and vanilla.

2

Combine baking powder, soda, flours and salt. Add alternately with milk.

3

Add coconut, craisins, dark and white chocolate chips. Mix well. Chill dough.

4

Line cookie sheets with parchment paper and chill in refrigerator for 15 minutes.

5

Drop spoonfuls of dough on prepared cookie sheets. Bake at 350 F. for 13 minutes. Cool on cookie sheet for 5 minutes, then move to cooling rack.

6

Repeat steps 4 and 5 with each sheet of cookies.

Ingredients

 ¾ cup brown sugar
 ¾ cup white sugar
 ¾ cup butter
 ¼ cup butter flavored Crisco
 2 Nature's Yoke eggs
 1 tsp vanilla
 1 tsp baking powder
 1 tsp baking soda
 3 ½ cups all-purpose flour
 ½ cup cake flour
 ½ tsp salt
 1 cup milk
 1 cup flaked coconut
 1 cup craisins
 1 cup dark chocolate chips
 ¾ cup white baking chips

Directions

1

Cream sugars, butter and Crisco together. Add eggs and vanilla.

2

Combine baking powder, soda, flours and salt. Add alternately with milk.

3

Add coconut, craisins, dark and white chocolate chips. Mix well. Chill dough.

4

Line cookie sheets with parchment paper and chill in refrigerator for 15 minutes.

5

Drop spoonfuls of dough on prepared cookie sheets. Bake at 350 F. for 13 minutes. Cool on cookie sheet for 5 minutes, then move to cooling rack.

6

Repeat steps 4 and 5 with each sheet of cookies.

Cranberry Chocolate Chunk Cookies