Cranberry Chunk Cookies

By kayjayjohnson

This recipe is from 'Sandra Lee Semi-Homemade The Complete Cookbook'

Ingredients

• 1 pouch (17.5-ounce) sugar cookie mix
• 3 Tbs. cake flour
• 1/2 stick (1/4 cup) butter, softened
• 1/4 cup vegetable shortening
• 1 egg
• 1 tsp. vanilla extract
• 1/2 cup sweetened flaked coconut
• 1/2 cup sweetened dried cranberries
• 1/2 cup dark chocolate chips
• 1/4 cup white baking chips

Preparation

Step 1

Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.

In a large bowl, stir together cookie mix and cake flour. Stir in butter, shortening, egg, and vanilla. Add coconut, dried cranberries, dark chocolate chips, and white baking chips, stirring until a dough forms.

Roll two tablespoons of the dough into a ball and place on prepared cookie sheet; repeat to make 22 balls total, placing 11 balls on each prepared cookie sheet.

Chill remaining dough balls in refrigerator until ready to use. Chill cookie sheets in refrigerator for 15 minutes. Bake for 13 to 15 minutes. Transfer to wire rack; let cool. Repeat with remaining dough.