Rating: 3.5 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
  • 7 Ratings

Don't skip the corn syrup! It keeps the cookies fresh longer, so you can have delicious cookies for about 5 days.

Source: Better Homes and Gardens


Recipe Summary

25 mins
45 mins
30 cookies


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, granulated sugar, baking soda, and salt. Beat on medium speed for 2 minutes, scraping sides of bowl occasionally. Beat in egg, corn syrup, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in chocolate and dried cranberries.

  • Using a small ice cream scoop, drop dough 2 inches apart onto ungreased or parchment paper-lined cookie sheets. Bake for 6 to 8 minutes or until edges are just lightly browned (center of cookies may not appear set). Cool on cookie sheet for 2 minutes. Transfer to wire racks and let cool completely.

For a chewier center:

Freeze dough mounds 20 minutes before baking.

To Make Ahead:

Freeze dough mounds completely. Place in freezer containers and freeze up to 1 month. Bake as directed.

Nutrition Facts

121 calories; fat 6g; cholesterol 10mg; saturated fat 3g; carbohydrates 17g; mono fat 1g; poly fat 1g; insoluble fiber 1g; sugars 11g; protein 1g; vitamin a 56.3IU; thiamin 0.1mg; niacin equivalents 0.4mg; folate 12.3mcg; sodium 79mg; potassium 16mg; calcium 6mg.