Cranberry Orange Chocolate Chip Cookies
- 1 box Krusteaz cranberry orange quick bread/muffin mix (I even used the fat free box by accident and it still worked – but FYI, after adding the following ingredients – these are NOT fat free.)
- 1 1/2 sticks softened butter (I microwave it till it’s soft enough to stir into ingredients. Doesn’t have to be melted completely)
- 1/2 C sugar
- 1 egg
- 1 C mini chocolate chips
Preheat oven to 375F (lower if your oven bakes hot… I had to turn mine down to 350 at one point) Open can of cranberry in the package and drain off liquid. (do not rinse). Combine package of dry ingredients with the sugar and butter and egg. Mix to combine. Add cranberry and chocolate chips and drop by spoonfuls onto parchment lined cookie sheets leaving plenty of space because they spread. Bake 7 minutes and rotate cookie sheets and switch the bottom with the top and bake for 5-7 more minutes. As soon as you see tan edges take them out. They will continue to cook a bit on the hot cookie sheet. Allow to cool on sheet for two minutes. They are too soft to move at this point. Once cooled a little, you can slide them onto a cookie drying rack to continue cooling. Makes approx. 3 dozen cookies. Depending on the size of your cookie. I just made 50 cookies with my small Pampered Chef cookie scoop. Enjoy this super easy, fragrant, tangy, chocolatey cookie. I just enjoyed about 7 of them.