Toll House Cran­berry Cook­ies

The Denver Post - - LIFE & CULTURE -

These are adapted from a tra­di­tional Toll House cookie recipe from the 1950s, but we switched out the choco­late chips for chopped dried cran­ber­ries to make them more sea­sonal. Truly, they are just as yummy. — In­gre­di­ents ½ cup but­ter ¾ cup brown sugar ¼ cup gran­u­lated sugar 2 eggs ½ tea­spoon salt 1 tea­spoon vanilla ½ tea­spoon bak­ing soda 2 cups flour ½ cup chopped nuts 1 12-ounce pack­age choco­late chips or 10-ounce pack­age chopped, dried cran­ber­ries

Mix all to­gether. Put on un­greased cookie sheet about 2 inches apart. Bake at 375 de­grees for 10-12 min­utes.

Toll House Cran­berry Cook­ies, by Bar­bara El­lis.

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