• 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


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; 6 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 1 g monounsaturated fat; 10 mg cholesterol; 79 mg sodium. 16 mg potassium; 17 g carbohydrates; 1 g fiber; 11 g sugar; 1 g protein; 0 g trans fatty acid; 56 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 0 mcg vitamin b12; 6 mg calcium; 0 mg iron;


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