Total Time
40mins
Prep 10 mins
Cook 30 mins

Cranberries are perfect for Autumn. You can use fresh cranberries or ones that are frozen; just thaw the frozen ones.

Ingredients Nutrition

Directions

  1. Note: make sure you pick any stems off the cranberries before chopping those, or they could be yucky.
  2. In a mixing bowl, cream together sugar, brown sugar, and butter until fluffy.
  3. Add milk, lemon juice, vanilla and egg, mixing well.
  4. Stir in flour, baking powder, baking soda, and salt, mixing well.
  5. Mix in nuts, then fold in cranberries.
  6. Drop by spoonfuls onto greased cookie sheets 2-inches apart.
  7. Bake at 375 for 8-12 minutes or until edges brown slightly.
  8. Remove from cookie sheet and cool on a wire rack.
Most Helpful

I made these cookies with Craisins and walnuts and soy milk instead of 2% They were awesome and semi healthy

5 5

Awesome cookie!! I used Craisins and Almonds and they turned out great. Thanks!

5 5

These were incredible. Although described as not too sweet, they were perfect for us. I made them just as written using frozen cranberries and cashews for nuts as that was what I had. They look just like the picture. These will be made again!