Peanut butter-cranberry cookies
Instead of chocolate chips, try cranberries for a unique twist on the classic cookie.
Sometimes nothing but a peanut butter cookie will do. With a glass of milk, naturally. And something different in the cookie – not chocolate chips. Looking through my freezer, which often yields gratifying surprises, I find a bag of cranberries. Ah! Perfect.
This recipe requires a lot of cranberries. A lot of everything, in fact. So the cookies – which have a slightly crisp crust yielding to a just-chewy-enough interior with those bright little berries in it – are good just before a brisk, 30-minute walk. And don’t eat too many before heading out.
Just a word to the wise.
- 1 cup margarine or butter at room temperature
- 1 cup brown sugar
- 1 cup white sugar
- 2 large eggs
- 1 cup peanut butter
- 3 cups flour
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 1/4 cup dried cranberries
Preheat oven to 350° F (180° C).
1. Beat margarine (or butter) until smooth. Add the brown and white sugar, beating until all is blended and creamy.
2. Beat the eggs and add to the butter mixture. Beat in well. Add the peanut butter, and beat some more.
3. Sift together the flour, baking soda and salt. Add to the peanut butter mixture and mix thoroughly. Add the cranberries and beat, beat, beat again, until the fruit is well distributed throughout the mass.
4. Line a cookie sheet with baking paper. If not using paper, don’t grease the sheet. Use a tablespoon to separate pieces of dough onto the cookie sheet.
5. Bake 10-12 minutes or until the cookies are slightly brown. Allow them to cool down; they will become crisp.