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Cranberry-Chocolate Cookies

in quick and easy whole grain dairy free gluten free overnight guaranteed classic


Cranberry-Chocolate Cookies Recipe

The tangy-sweet cranberries in this cookie are a bright complement to the dark chocolate bits; it's a combination we're sure you'll love in this 100% whole-grain cookie.

At a glance

2 dozen cookies


Choose your measure:

  • 1/2 cup (8 tablespoons) unsalted butter
  • 3/4 cup packed light or dark brown sugar
  • 2 tablespoons orange juice or water
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 1/4 cups King Arthur White Whole Wheat Flour
  • 1 cup semisweet chocolate chips or chunks
  • 1 cup dried cranberries
  • 3/4 cup chopped pecans or walnuts*
  • *Don't like nuts? Try roasted pumpkin seeds or sunflower seeds instead; very tasty!


  1. Preheat the oven to 350°F. Lightly grease two baking sheets, or line with parchment paper.
  2. In a large bowl, beat together the butter, sugar, orange juice, vanilla, baking powder, baking soda, and salt.
  3. Beat in the egg until combined; scrape the sides and bottom of the mixing bowl.
  4. Add the flour, mixing until smooth. Stir in the chocolate chips or chunks, cranberries, and nuts.
  5. Drop the dough by the tablespoonful onto the prepared baking sheets; a tablespoon cookie scoop works well here.
  6. Bake the cookies for 12 to 14 minutes, until just beginning to brown around the edges. They won't look set in the center; that's OK.
  7. Remove them from the oven, and let them cool on the pan.
  8. Yield: 2 dozen cookies.