Recipe courtesy of Mari Artinian
Chris' Cranberry Surprise
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- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 2 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 204
- Total Fat
- 10 g
- Saturated Fat
- 7 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 2 g
- Sugar
- 16 g
- Protein
- 2 g
- Cholesterol
- 36 mg
- Sodium
- 63 mg
- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 2 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 204
- Total Fat
- 10 g
- Saturated Fat
- 7 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 2 g
- Sugar
- 16 g
- Protein
- 2 g
- Cholesterol
- 36 mg
- Sodium
- 63 mg
Ingredients
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Directions
- Preheat oven to 350 degrees F.
- In a medium bowl, whisk the flour, baking soda, and ground cinnamon. In large bowl, combine the butter, dark brown sugar, and granulated sugar with a hand mixer. Beat until fluffy, about 2 minutes. Add the beaten eggs and the pomegranate juice and mix until well incorporated. Add the flour mixture in batches and beat on medium for 2 minutes, scraping the bottom and sides. With a rubber spatula, fold in the oats, coconut, and cranberries and mix well. With an ice cream scoop, form the dough into balls and place onto 2 parchment lined cookie sheet at least 1-inch apart. Bake for 14 to 15 minutes. Remove from oven and transfer to a wire rack to cool.
