• Chocolate-Chunk Cranberry & Walnut Cookies

    Chocolate-Chunk Cranberry & Walnut Cookies

    Open in new tab

    This recipe is a delightful combination of American Heritage® Chocolate, cranberries and walnuts. The flavors cascade throughout the cookie and meld into a delicious experience.

    • 7 oz American Heritage® Chocolate Block
    • 1 1/4 cups all-purpose flour,
    • 3/4 teaspoon baking powder,
    • 1/2 teaspoon ground cinnamon,
    • 1/4 teaspoon ground cardamon,
    • 1/2 teaspoon baking soda,
    • 1/2 teaspoon salt,
    • 1 1/2 cups old-fashioned rolled oats,
    • 1 cup toasted lightly and chopped walnuts,
    • 1 cup roughly chopped dried cranberries,
    • 12 tablespoons (1 1/2 sticks) unsalted butter at room temperature,
    • 1 3/4 cups packed dark brown sugar (not light brown or white),
    • 1 large egg,
    • 1 tablespoon vegetable oil - preferably canola,
    • 1 teaspoon vanilla
    Step 1

    Preheat oven to 350 degrees F. and place racks in middle and upper positions.

    Step 2

    Line two cookie sheets with parchment. If using non-stick cookie sheets, leave unlined.

    Step 3

    Sift flour, baking powder, cinnamon, cardamom, baking soda and salt into a medium bowl.

    Step 4

    In a small bowl place oats, walnuts, cranberries and American Heritage® Chocolate.

    Step 5

    6. In a large bowl, beat butter and sugar until smooth, about 2 minutes. Scrape down sides of bowl with a rubber spatula.

    Step 6

    Add oil, egg and vanilla and combine.

    Step 7

    Add flour mixture with mixer set to low. Do not over mix.

    Step 8

    Add oil, egg and vanilla and combine.

    Step 9

    Add nuts, fruit and roughly chopped American Heritage® Chocolate and mix until just combined. Use rubber spatula to ensure even distribution.

    Step 10

    Scoop out two tablespoons of cookie dough and place on cookie sheet 1 1/2 inches apart.

    Step 11

    Place cookie sheets in oven and bake for 10 minutes.

    Step 12

    Pull out pans and rotate top to bottom and front to back. Bake 6 to 8 minutes longer.

    Step 13

    Cookies should be lightly browned on edges.

    Step 14

    Cool cookies on cookie sheets for 5 minutes and then transfer to cooling rack. Cool to room temperature and enjoy.

    Step 15

    Cookies can be stored for up to two days. Store cookies in an airtight container to retain freshness.

    User Submitted