I know. Everybody loves cookies with chocolate. But if you’re willing to try these cookies, they will, I promise, make your top two favorite cookies ever list. I’m not kidding.
Cranberries – fresh ones – so that they’re moist and bursting with flavor, pair with the fragrance and crunch of toasted hazelnuts in this cookie. Everything else is a pretty standard drop cookie dough. There’s just something about the cranberries and hazelnuts!
This recipe was actually published in Oklahoma Today magazine years ago. They didn’t want the recipe, per se, it just came with the article they asked me to write on cranberries. I jumped at the chance because, as with many of my fellow bloggers, if not all, I just love cranberries. They scream holidays for me.
Plus, they’re so versatile. They’re so good cookies, like this recipe, as they are in a cranberry compote or a cranberry chutney – adding that tartness that is so unique and yet so necessary. I just have a love relationship with these little guys. Back in our lean years, I even made cranberry garlands for our Christmas tree. So beautiful and festive.
But back to the cookie recipe, here it is. I know you’ll enjoy its uniqueness and fabulousness as much as I do!
Cranberry Hazelnut Cookies
1 stick (4 ounces) unsalted butter
1 cup white sugar
1/4 cup, packed, brown sugar
1/4 cup milk or orange juice
1 teaspoon vanilla extract
3 cups white flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups chopped cranberries*
1 cup chopped, toasted hazelnuts*
Before you begin, have all of your major players ready. Have your cranberries rinsed, dried, and chopped. Have your hazelnuts skinned (directions here), and have the flour sifted along with the baking powder, baking soda, and salt.
Place the butter in a large bowl, along with both sugars.
Beat the mixture with an electric mixer until fluffy. Then add the eggs, milk, and vanilla.
Beat the batter well. Then gradually add the flour mixture, beating at a low speed, until it’s almost all incorporated into the batter.
It will be slightly crumbly.
Switch to a spoon, and add the cranberries and hazelnuts.
Fold them in until they’re completely incorporated into the batter. At this point you can chill the dough for a couple of hours and continue with the recipe, or chill the dough overnight, which is what I did. To continue, pre-heat the oven to 375 degrees.
Remove the cookie dough from the refrigerator and let it warm for about 30 minutes.
Then, using a scoop, place balls of dough, approximately 1 1/2″ in diameter on a non-stick or greased cookie sheet, approximately 2″ apart from each other.
Bake them for approximately 15 minutes; the time will vary depending on how thick they are, your oven temperature, and the temperature of the dough. When they’re done they should be ever so slightly golden, but still soft to the touch.
After about a minute rest, place the cookies on a rack to cool. Then they’re ready to serve. Or hide, whichever you want to do.
I have frozen these cookies with good luck, so if you need to hide them from people, freezing is a great idea.
* To easily chop the hazelnuts, place them in a food processor and pulse until they’re the right size; for this recipe halved hazelnuts are fine – you don’t want hazelnut meal. Empty out the food processor jar, and then do the same with the cranberries! Easy chopping!