We were in the mood for chocolate chip cookies. But not just any chocolate chip cookies. Toll House Chocolate chip cookies. I know, I know, we promised to cook healthier. Well my lovely wife and partner in culinary crime Aimee suggested adding dried cranberries. I love cranberries, so I thought that was a great idea and figured I would make chocolate chip cranberry cookies! I decided to tinker with the recipe to adjust the amount of sugar and butter going into the mix as well. Here is what I did to make it better:
- 2 1/4 cup unbleached all purpose flour
- 3/4 cup (1 1/2 sticks) butter, softened - You can substitute vegetable shortening
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 3/4 sugar - Granulated Splenda can be used to replace the sugar
- 3/4 cup of brown sugar, tightly packed - I replaced this with 1/4 cup plus 2 Tablespoons of Splenda brown sugar blend
- 1 teaspoon vanilla extract
- 2 large eggs
- 6 ounces of semisweet chocolate chips (3/4 cup)
- 6 ounces of dried cranberries (3/4 cup)
- PREHEAT oven to 375 degrees F.
- COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in the chocolate chips and the cranberries. Drop by rounded tablespoon onto ungreased baking sheets.
- BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
The chocolate chip cranberry cookies turned out better than I expected. I was afraid that the Splenda would throw off the browning of the cookies, but they looked great! They are not too soft and not too sweet. Aimee loved them too, so I guess they are a hit. I will continue to try and be more creative with some of favorite desserts. Perhaps I’ll even try to lighten up famous carrot cake recipe next time!
Now if you decide to use a different type of sweetener, such as Splenda, or something of that nature, please read the conversion measurements. It will be an unpleasant surprise if you use too much sweetener! Also, you can use self rising flour in a pinch, but be prepared for a cookie with a more cake-like texture. Not bad, just different.
As with all the recipes we post on Foodies 101, we welcome your input and suggestions. We love experimenting with food, so any fun things you find, we would love to know about it. You can always reach us at firstname.lastname@example.org. Enjoy!
Foodies 101 husband and wife columnists Aimee & Kevin Ellis came to our attention when they guest blogged for HVRW Fall 2012 for the first time. By day they both work in customer service & sales but in their downtime they love to travel, try new restaurants and experiment with recipes in their own kitchen. They strive to support small and local businesses and really enjoy blogging about their experiences. With Kevin being an adventurous eater and Aimee being picky, they form an honest, unique and curious voice that will easily allow you to go along with them for the ride. They blog at Eats and Treats. You can follow them on Facebook, Twitter and Pinterest.