Makes about 2 dozen

This is a favorite twist on a classic tollhouse cookie for times when chocolate just isn’t what you want. Addicting!

2 ¼ cup flour

1 tsp baking soda

½ tsp salt

1 cup butter, softened

½ cup sugar

¾ cup brown sugar

2 tsp vanilla

2 eggs

1 cup dried cranberries

1 cup walnuts, roughly chopped

Preheat oven to 350 F.

In a small bowl, combine the flour, baking soda, and salt. Whisk lightly to combine and set aside.

In a larger bowl, cream together the butter and sugars with an electric beater. Add the vanilla, and then the eggs, one at a time. Add the flour mixture, a third at a time, beating to incorporate between additions. Stir in the cranberries and walnuts by hand.

Using a household teaspoon, drop generous sized dollops of cookie dough onto a large cookie sheet, being careful to space them out nicely, about a dozen to a sheet.

Bake for 7 minutes, rotate your cookie sheet once, and continue to bake an additional 6-7 minutes until the cookies just start to become golden brown. Remove from oven and let rest for a couple of minutes before transferring cookies to a cooling rack.