Cranberry and Dark Chocolate Chip Cookies

Or as I named them, KYP Crunchies! These cookies kicked off my holiday baking for a cookie exchange with Columbus Komen Young Professionals. Breast cancer has been a cause close to me since high school and I’ve been volunteering with this group for a few years. To jazz up our usual meeting we decided to include a cookie exchange, but with a twist. The cookies had to include an ingredient recommend for a healthy diet to prevent cancer.

Here were some of the possible ingredients:

Green Tea (epigallocatechin gallate, polyphenols and catechins)
Berries (ellagic acid, vitamin C, fiber and polyphenol antioxidants)
Spinach (powerful antioxidants)
Beets (powerful antioxidants)
Ginger and Turmeric (anti-inflammatory properties)
Dark Chocolate (antioxidants and catechins)
Grapes (resveratrol)
Walnuts (polyphenols)
Winter Squash (carotenoids, vitamin A, fiber, vitamin C)
Flaxseed (magnesium and fiber)
Cherries (vitamin C, fiber, potassium)

…but we all made oatmeal cookies with cranberries or cherries. Great minds! These cookies are crunchy and are a great companion with a cup of tea.

Cranberry Cookies


1/2 cup butter, softened
2/3 cup sugar
1 large egg, slightly beaten
1/2 teaspoon cinnamon
1 3/4 cup all-purpose flour
1 1/3 cups old-fashioned oats
1 teaspoon baking soda
1 cup dried cranberries
1/2 cup dark chocolate chips

1. Preheat oven to 350 and mist baking sheet with nonstick spray.

2. In a large bowl, beat butter, sugar and egg until smooth and creamy.

3. In a separate bowl, mix together all the dry ingredients–cinnamon, flour, oats and baking soda until well-combined.

4. Gradually add ingredients in with the butter mixture (may look dry).  Stir in cranberries and chocolate.

5. Drop on cookie sheet by teaspoonfuls and bake 10-12 minutes.

If you’re in Columbus and interested in becoming involved with Komen Columbus, please let me know!