Monday, 21 November 2016

Cranberry Chocolate Chip Spice Cookies

It’s been a while since I’ve made cookies. Cookies are one of my favourite 'goto' bakes to make. Simply combine the ingredients, scoop, bake and mostly you’re done.

I always like to add a bit of flavour though and these cookies contain ingredients which are a good segue between the autumn and Christmas period.

In them are dried cranberries, which are very synonymous with the festive season and also Thanksgiving as well. They give a sweet, juicy burst to these biscuits.

I’ve also added chocolate chips, but haven’t specified which chocolate as I think any would work in this recipe. I personally used ones I had picked up in Canada, which are swirled with white and milk chocolate. Very pretty, like a cream and brown coloured big top. White chocolate and cranberries go so well together, but then again dark chocolate does too. So really, any chocolate chips you have on hand are ideal.

I’ve added some spice as well with Allspice, giving a nod to seasonal pumpkin spice flavours and Christmas spiciness too.

The cookies also have oats in them to provide a bit of body and texture.

All in all a flavourful easy cookie to knock up that is ideal for this time of year. What shall we call it - Wintumn? 

Here's how I made them...

print recipe

Cranberry Chocolate Chip Spice Cookies 
Cookies filled with juice cranberries, sweet choc chips and warming allspice
  • 170 grams unsalted butter, softened
  • 225 grams granulated sugar
  • 1 medium egg
  • 1 teaspoon vanilla extract
  •  125 grams plain flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 115 grams unsalted butter, softened
  • Pinch of salt
  • 2 medium eggs
  • 80 grams porridge oats
  • 100 grams chocolate chips
  • 75 grams dried cranberries
Preheat the oven to 180c (160c fan) and line a couple of baking sheets with greaseproof paper.

Sift together the flour, baking powder, bicarb and salt in a bowl and set aside.

In a separate bowl, cream together the butter and sugar until light and fluffy.

Add the egg beat in.

Add the vanilla extract and stir in.

Add the dry mix and beat together.

Add the porridge oats, chocolate chips and cranberries and stir through.

Scoop out tablespoon sized balls of cookie dough and place on the baking sheets spacing them slightly apart.

Place the baking sheets in the oven for approximately 12 to 15 mins until the cookies are golden brown around the edges.

Remove from the oven and allow to cool for 5 minutes before transferring them to a cooling rack.

Enjoy with a cuppa!

Prep time: Cook time: Total time: 35Yield: 20 cookies


  1. Those chocolate chips look fabby (and the cookies too)!

    1. The chips were brilliant - still got some leftover!

  2. The cookies sound delicious and perfect for this time of year!

    Rachael xx.


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