1 c Unsalted butter at room
Temperature
1 1/2 c Packed brown sugar
2 lg Eggs at room temperature
1 ts Vanilla
2 1/4 c Flour
1/4 ts Baking soda
1/4 ts Salt
1 c Unsweetened dried
Cranberries do not subsitute
With fresh berries
1 c Chopped walnuts
1 c Chocolate chips
Cream butter in a large bowl. Gradually add sugar. Add the eggs one
at a time beating well after each one. Blend in the vanilla Mix
together flour, baking soda, and salt. Stir the dry mixture into the
creamed mixture in 2 stages. Stir in the cranberries, walnuts and
chocolate chips. Cover the dough and refrigerate for one hour. Line 2
cookie sheets with foil and preheat oven to 350. Spoon heaping
tablespoons of dough onto the sheets leaving 3 inches between each
cookie. Bake for 20 minutes until golden brown. Transfer the cookies
to a rack and cool. From the Farmers Almanac Cookie Lovers Calendar
1997
Yields
4 Dozen