Stylized after the Toll House chocolate chip cookie recipe.
Looking at the photo aggregators out on the internet, it seems that Cookiepalooza has hit Blogger Land, and no doubt. Can you believe that Christmas is less than two weeks away? People everywhere are breaking out their aprons and dusting off their family favorite cookie recipes, ready to fill their jars with sweets and their hearts with love.
Frankly, I don’t know where Summer went. Wasn’t I just outside grilling some steaks or some such? I do love snow but- oh my. I love Summer so very very much! I guess I need a treat now and then when it gets cold like this to help assuage the unpleasantness of an overcast gray sky and relentless cold. The temp is in the teens outside! And isn’t it true that when we have fond memories of winter and fun times in the snow, the snow is always sparkly and powdery and the sun is gleaming down upon it?
Well, when I looked outside, it was bitter cold, the sky was overcast and we just got through an ice storm. I don’t really mind that we have another 2-4 inches coming tomorrow night as long as the temperature stays up in the twenties. I seem to be able to tolerate that. But not ice. NEVER ice.
These cookies I did yesterday along with a batch of Bev’s delicious oatmeal raisin cookies. Bill had his holiday potluck at work and I WAS going to make some Swedish meatballs (don’t those sound delicious?) but have fallen low with back spasms for days on end and I just didn’t get it together. But I managed a few batches of cookies, these wonderful treats among them. I wasn’t sure how I was going to put them together- I did know I wanted to make some holiday chip cookies since I have a bag of red and green morsels in the pantry. But I also had some white morsels which sounded like they would be wonderful with some dried cranberries, chopped pistachios and little bits of orange. And I was right!
This recipe is a love child which in fact is a “reimagining” of the Toll House chocolate chip cookie recipe. I knew I wanted that type dough so I just went with what was on the package, changing the details to suit my taste. And don’t worry about the cranberries and orange together there. These cookies don’t taste anything remotely like fruitcake, in case you were wondering.
I hope you enjoy them. They were a hit at the potluck. And I made sure to save myself a stash for home as well. You didn’t think I’d let them have them all did you?
As if. 😉
Cranberry-Orange Pistachio Chip Cookies
Ingredients:
- 2 -1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1-1/2 teaspoons vanilla extract
- 2 large eggs
- 1 cup (6-ounces) NESTLÉ® TOLL HOUSE® Premier White Morsels
- 1/2 cup chopped pistachios
- 1/2 cup reduced-sugar craisins (dried cranberries)
- 1/4 cup chopped candied orange peel
Method:
- Preheat oven to 375° F.
- Combine flour, baking soda and salt in small bowl.
- Beat butter, granulated sugar, brown sugar and vanilla extract in large bowl until creamy.
- Add eggs, one at a time, beating well after each addition.
- Gradually beat in flour mixture.
- Fold in morsels, nuts, dried cranberries and orange peel.
- Drop by rounded tablespoonfuls onto parchment paper lined baking sheets.
- Bake for 9 to 11 minutes or until golden brown.
- Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
You might also like:
Frosty Snowball Cookies
Oatmeal Raisin Pecan Cookies
Gooey Butterfinger Bars
Red Velvet Brownies
Maple Pecan Caramel Corn
