I spent some time this morning baking pumpkin cookies for Pumpkin Days at Tyler Arboretum. When my husband, came home this evening, he decided to jump in and make some cookies as well. If this were a cookie throw-down, he would win the battle – I can’t compete with his dessert-baking skills in the kitchen. In fact, this same recipe for his cookies won in Drexel University’s Faculty/Staff Dessert Competition a few years ago (he teaches chemistry at Drexel).
So, if you are looking for some “award-winning” cookies at Pumpkin Days, try the
Cranberry Chocolate Chip Cookies
(courtesy of Dan King!)
8 ounces unsalted butter, at room temperature
1 cup sugar
1 cup light brown sugar
2 teaspoons vanilla
2 extra large eggs
3 cups all-purpose flour
1 teaspoon baking soda
10 ounces semi-sweet chocolate chips (or any other type of chip, such as white chocolate, butterscotch, etc.)
10 ounces of another type of chips (he used dark chocolate chips for the second type of chip)
5 ounces dried cranberries
1. Preheat the oven to 325°. In a large bowl, beat together the butter, the sugar and the light brown sugar with an electric mixer until light and creamy, about 3 minutes. Beat in the vanilla and the eggs until smooth.
2. In a medium bowl, combine the flour, cocoa, baking soda and salt. Gradually beat the flour mixture into the butter mixture. Mix in the chocolate chips.
3. Using a small ice cream scoop, drop the batter onto a greased or non-stick cookie sheet, leaving about 3 inches between cookies for spreading. Bake for about 15 minutes, or until brown around the edges. Let cool on the baking sheet for several minutes before removing to a rack to cool.
Again, cookies and other baked goods can still be dropped off at Tyler Arboretum on Friday! Learn more about contributing your baked goods here.