Chocolate Chip Almond and Cranberry Cookies

Last Updated on March 2, 2021 by Babita

Chocolate Chip, Almond and Cranberry Cookies is made with whole-wheat flour and includes chocolate chips, chopped almonds and dried cranberry.

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While browsing through ‘Self’ magazine (December 2012), I came upon the recipe for Chocolate Chip and Walnut Cookies. As I was going through the ingredient list, I saw that the main ingredient is whole-wheat flour.

So basically these cookies are made with whole-wheat flour. That caught my attention.

I had never used whole-wheat flour for baking, and I personally don’t like whole-wheat flour. Surprising, right? As an Indian, I practically use whole-wheat flour daily to make chapattis (tortillas). Although I make it for my family, I personally avoid eating them and will do it only if I have no other choice. Anyway, this time because of this recipe I apprehensively decided to overcome my dislike of whole-wheat flour and proceeded to bake the cookies.

I however, made small changes to the original recipe. Instead of walnut and dried cherries, I substituted it with almonds and dried cranberries. So here it is my very own adapted recipe for Chocolate Chip Almond and Cranberry Cookies. Enjoy!

Chocolate Chip Almond and Cranberry Cookies

Ingredients:

1/2 cup whole wheat flour
1/4 cup rolled or instant oats
1/4 tsp baking soda
1 tsp cinnamon
6 tbsp unsalted, softened butter
6 tbsp brown sugar
2 tbsp granulated sugar
1 egg
1 tsp vanilla extract
1/2 cup semi-sweet chocolate chip
1/4 cup coarsely chopped almonds
1/4 cup dried cranberries

Preparation:

• Heat oven to 375 degrees. In a bowl combine flour, oats, baking soda and cinnamon.
• In another bowl combine butter and sugars and beat it until light and fluffy.
• Add egg and vanilla and beat again until the mixture is smooth.
• Slowly blend in the flour mixture into the butter mixture.
• Stir in the chocolate chips, almonds and cranberries and mix all of them together.
• Spoon around 20 dough balls into 2 ungreased cookie sheets, 2″ apart.
• Bake them until golden brown or around 9 minutes.
• Remove them from the oven and cool them on sheets for 3 minutes and then transfer them on racks to cool.

Verdict:

• This cookie turned out absolutely delicious. I was surprised and  wasn’t expecting it to taste like it did because of the whole-wheat flour. It was soft and crumbly, but in a good way.
• The chopped almonds, chocolate chips and dried cranberries all added varying layers of textures.
• The one thing  that did not happen with this cookie, which was unexpected, is that the shape of the cookie did not change at all. Instead of assuming a flattened shape while baking, it remained in its clumped like state and looked more like a scone than a cookie.

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