This recipe is in the same vein of another favorite recipe of mine, White Chocolate Cranberry Oat Cookies. Where this one differs is in one major ingredient, lemon jello pudding.
I had read a recipe recently that used lemon jello pudding to soften the cookie. This appealed to me for one specific reason, these cookies were being mailed to my Mom.
My Mom's birthday was on Friday and I wanted to send her a little bit of baked goodness. The thing that made me nervous about mailing them long distance was that they would be hard as a rock by the time they arrive on her doorstep.
So part of this experiment will be to see if the cookies make it in tact, and if they remain nice and soft. My Mom is very excited to take part in this experiment, particularly knowing that she gets to devour sugar treats as part of the process.
The second part of the experiment is to see how my cookie stacking abilities have improved over the last several months.
Just a housekeeping note, the Beloved OXO Food Scale Giveaway is still going on, so feel free to sign up for your chance to win.
The Shopping List:
- 1 cup butter, softened
- 3/4 cup brown sugar
- 1/4 cup agave sweetener
- 1 (3.4 oz) package lemon instant jello pudding
- 1/4 cup egg beaters
- 1/2 tsp vanilla
- 2 1/4 cups wheat flour
- 1 tsp. baking soda
- 1 cup dried cranberries
- 2 cups chocolate chips
Preheat the oven to 350°F. Use butter wrapper to grease two baking sheets.
In a bowl, use a blender to cream butter. Add in the brown sugar, agave, sweetener, vanilla and jello mix. Once thoroughly mixed, add in eggs and continue mixing until smooth.
In a separate bowl mix together wheat flour and baking soda. Pour into wet bowl and continue to mix. Using a spatula, fold in dried cranberries and chocolate. Use an ice cream scoop to mold batter onto baking pans. Set timer for about 10-12 minute, do not over bake. Once they are removed from the oven, they will be soft and begin to firm within fifteen minutes.