The tart-sweet cranberries are perfect with the cream cheese-rich Greek yogurt chips. The roasted almonds add the perfect amount of crunch for our best cookie recipe.
Total Time
35min
4.5
2 Ratings
Author: Buy This Cook That
Servings:
12
Ingredients
•
2 1/4
cups
All-Purpose Flour
•
1/2
tsp
Baking Soda
•
1
cup
Butter
, room temperature
•
1/2
cup
Caster Sugar
•
1
cup
Brown Sugar
, firmly packed
•
1/2
tsp
Salt
•
2
tsp
Vanilla Extract
•
2
Eggland's Best Classic Eggs
•
3/4
cup
Dried Cranberries
•
3/4
cup
Greek Yogurt Baking Chips
, chopped
•
1/2
cup
Roasted Almonds
, chopped
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C) and place rack in center.
2.
In a small bowl, stir together All-Purpose Flour (2 1/4 cups) and Baking Soda (1/2 tsp). Set aside.
3.
In a large mixing bowl, with a hand mixer, beat Butter (1 cup), Caster Sugar (1/2 cup), and Brown Sugar (1 cup) on medium speed until light and fluffy.
4.
Reduce the mixer speed to low, and add Salt (1/2 tsp), Vanilla Extract (2 tsp), and Eggland's Best Classic Eggs (2). Beat for approximately 1 minute. Add in flour mixture, and beat until just combined. Do not over mix.
5.
Fold in Dried Cranberries (3/4 cup), Greek Yogurt Baking Chips (3/4 cup), and Roasted Almonds (1/2 cup). Make sure they are evenly distributed.
6.
Line a baking sheet with parchment paper. In heaping tablespoon size balls, place cookie dough 2 inches apart on the baking sheet. Cook for around 12 minutes, checking a little earlier in case your oven runs hot.
7.
Let the cookies cool on the pan for 2 minutes, then transfer to wire cooling racks to cool completely.
Author's Notes
Yields roughly 36 cookies.
Nutrition Per Serving
CALORIES
429
FAT
21.6 g
PROTEIN
4.9 g
CARBS
55.1 g
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