Ingredients
Units
- ¾ cup vegetable oil
- 1 cup brown sugar, lightly packed
- ½ cup white sugar
- 2 eggs
- 1 tsp pure vanilla extract
- 1 ¾ cups flour (or gluten-free flour with xanthan gum)
- 1 tsp baking soda
- pinch kosher salt
- 1 ½ cups chocolate chunks (or chocolate chips)
- 1 cup dried cranberries
Instructions
- In the bowl of an electric mixer fitted with the paddle attachment, beat oil, sugars, eggs and vanilla on medium speed until light.
- Add flour, baking soda and salt. Mix on low speed, just until blended, 30-60 seconds.
- Add chocolate chunks and cranberries; mix just until combined.
- Cover and refrigerate for 45 minutes, until chilled.
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Using a large cookie scoop, drop mounds of dough the size of golf balls 2 inches apart onto prepared baking sheets.
- Bake for 12-14 minutes, until golden. Let cool on baking sheet.
Notes
- The dough will keep in the refrigerator for up to two days.
- Store the cookies at room temperature in an airtight container.
- Prep Time: 7 minutes + 45 minutes chill time
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American