Cranberry-Apricot Chocolate Chews

This is the very last cookie in my never-ending Christmas cookie adventure. Hooray!

I’ve saved the best one for last. After few successes and a whole bunch of failures, I decided to make this recipe. And oh boy do they taste fantastic! Designed to use whole wheat flour and chock full of dried fruits, nuts, and chocolate, this cookie disappeared quickly. I only managed to grab a small handful of them for one of the cookie tins. If I wasn’t on this strict diet I would make these ones again in a heartbeat.

Cranberry-Apricot Chocolate Chews

Cranberry-Apricot Chocolate Chews

Cranberry-Apricot Chocolate Chews
Adapted from King Arthur Flour Whole Grain Baking : Delicious Recipes Using Nutritious Whole Grains by King Arthur Flour
Makes approximately 2 1/2 dozen cookies.

Ingredients
1/2 cup (1 stick or 1/2 stick depending on your packaging, 4 ounces) unsalted butter
3/4 cup (5 5/8 ounces) packed light or dark brown sugar
2 tablespoons (1 ounce) orange juice
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 1/4 cups (5 ounces) traditional whole wheat flour
2/3 cup (4 ounces) semisweet chocolate chips or chunks
2/3 cup (2 5/8 ounces) dried cranberries
2/3 cup (3 ounces) dried apricots, snipped into 4 to 6 pieces each
2/3 cup (2 1/2 ounces) chopped pecans

Directions
Preheat the oven to 350°F. Lightly grease 2 baking sheets or line with parchment paper.

Cream the butter, sugar, orange juice, vanilla, baking powder, baking soda and salt in a medium mixing bowl. Beat in the egg, scraping the bowl. The mixture may look curdled but that’s okay. Add the flour, beating until smooth. Stir in the chocolate chips or chunks, cranberries, apricots and pecans. By this time it will look like there is just a little batter and a whole lot of fruits, nuts and chocolate. Don’t worry, the cookie will properly form up while baking. Drop the dough by tablespoonfuls onto the prepared baking sheets.

Bake the cookies, reversing the pans midway through (top to bottom, bottom to top), until they’re barely beginning to brown around the edges (about 14 to 15 minutes). They may not look set in the center. Remove the cookies from the oven and let them cool slightly on the pan before transferring to a cooling rack.

For recipe variations, try different dried fruits or nuts. This combination worked beautifully though.

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