Cranberry Cashew Chocolate Chip Cookies

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  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 2 dozen
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Crisco® Original No-Stick Cooking Spray

1/4 cup Crisco® Butter Flavor All-Vegetable Shortening

1/2 cup firmly packed brown sugar

1 large egg

2 tsps. water

1 tsp. vanilla extract

1 1/3 cups Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)

1/3 cup sweetened dried cranberries, chopped

1/2 cup chopped cashews

2 tbsps. miniature semi-sweet chocolate chips


  1. HEAT oven to 350 degrees F. Coat baking sheet with no-stick cooking spray.
  2. BEAT shortening and brown sugar in medium bowl with electric mixer on medium speed until light and fluffy. Add egg, water and vanilla. Beat until smooth. Blend in pancake mix. Stir in cranberries, cashews and chocolate chips. Drop by tablespoonfuls onto prepared baking sheet.
  3. BAKE 8 to 10 minutes or until edges are lightly browned. Cool on baking sheet 1 minute. Remove to wire rack to cool completely.
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