Cranberry Nut Cookies

"Cranberries are perfect for Autumn. You can use fresh cranberries or ones that are frozen; just thaw the frozen ones."
photo by PalatablePastime photo by PalatablePastime
photo by PalatablePastime
photo by PalatablePastime photo by PalatablePastime
Ready In:
36 cookies




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

Questions & Replies

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  1. hopeesser12
    I made these cookies with Craisins and walnuts and soy milk instead of 2% They were awesome and semi healthy
  2. janarutherford
    Awesome cookie!! I used Craisins and Almonds and they turned out great. Thanks!
  3. NM Patricia
    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!
  4. Darlene10
    An excellent cookie and I'll certainly make them again. I'm sure those with an exceptionally sweet tooth would not find them to their liking.
  5. sourdough
    This is the type of cookie I like. Not too sweet with plenty of flavor


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