Name: Chewy Chocolate & Cranberry Cookies
Prep time: 33 min
Cook time: 12 min
Yield: 8 people
Cuisine: American
Ingredients: ¾ cup The Good Oil Rapeseed oil; 2 tsp vanilla extract; 2 free range eggs; ¾ cup white castor sugar; ¾ cup brown sugar; 2 ½ cups plain flour; 1 tsp baking soda; 300 grams chocolate drops/chips or 300g chopped dark chocolate; ¾ cup dried cranberries, or raisins

Difficulty

Easy

Serves

8 people

Cooking time

45 minutes

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How To Make Chewy Chocolate & Cranberry Cookies

Our delicious chewy chocolate and cranberry cookies are perfect at Christmas and over the festive season, however they are that good, you might like to make them all year round.

Ingredients

¾ cup The Good Oil Rapeseed oil
2 tsp vanilla extract
2 free range eggs
¾ cup white castor sugar
¾ cup brown sugar
2 ½ cups plain flour
1 tsp baking soda
300 grams chocolate drops/chips or 300g chopped dark chocolate
¾ cup dried cranberries, or raisins

Method

Heat oven to 180 degrees C. Line about 3 oven trays with baking paper.
Combine oil, vanilla, eggs and sugars in a large mixing bowl. Whisk together until well combined. Add sifted flour and baking soda and stir until thoroughly combined.
Fold in chocolate.
Place mixture in fridge for 30 minutes to firm up.
Take heaped teaspoon lots of mixture and roll into balls. Place 16 balls on paper lined tray spacing them out as they will spread quite a bit. Flatten lightly with a fork.
Bake for about 12 minutes.

Notes

If you prefer plain chocolate chippies – just leave out the cranberries!

The Good Oil is locally grown in New Zealand and cold-pressed with minimal processing, retaining its natural nutrients and fresh taste. It’s a clean, GE-free oil pressed without chemicals, offering a healthy, versatile choice with a high smoke point – perfect for frying, roasting, baking, and salads. A great alternative to olive oil, it brings smooth flavour without overpowering your dish.

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