English: cranberries grown and harvested in Massachusetts, USA (Photo credit: Wikipedia)
We LOVE these cookies! You can use fresh or frozen cranberries but pat the frozen cranberries dry after chopping and don’t overmix. Also, pick through your fresh cranberries carefully – I discard any squishy ones, even if they still look whole because one rotten cranberry will spoil your whole batch. Believe me.
1 C white sugar
3/4 C packed brown sugar
1/2 C butter, softened
1/4 C milk
2 Tbsp orange juice
1 egg
3 C flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
2 1/2 C coarsely chopped cranberries
1 C chopped pistachios
1 C chocolate chips
Heat oven to 375. Mix sugars and butter. Stir in milk, orange juice and egg. Stir in flour, baking powder, salt and baking soda. Carefully stir in cranberries, nuts and chocolate chips. Drop dough by rounded teaspoonfulls about 2 inches apart on greased cookie sheet. Bake 10 to 15 minutes or until lightly browned. About 5 1/2 dozen. Oh, and you can’t double this one in a regular Kitchen-Aid – it’s too much for it.
