Yesterday, was such a lazy day, a chocolate chip cookie baking kind of day. I worked on a website I am building for a local business, I worked meal planning and recipe testing and then sat around and watched as the kids did homework at a snails pace. Aaron was out doing paddleboard tours all day and the kids and I were not motivated to leave the house. Normally, I don’t do well with lazy days but we had decided against an east coast day surf trip (luckily we didn’t go) and didn’t have anything else planned.
I tested two recipes: chocolate chip cookies loaded with raw pumpkin seeds and cranberries and a Portuguese dish called Piri-Piri chicken which is Paleo, Whole 30 approved and gluten free (my recipe coming soon but if you can’t wait, I was inspired by this recipe)–both were excellent.
I was in the mood for an autumnal recipe, as even in Florida there is a hint of fall in the air, but I am not a huge fan of pumpkin everything. I decided to add pepitas (raw pumpkin seeds) and dried cranberries to my favorite cookie recipe.
Chocolate Chip Cookies with Pepitas and Cranberry
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 36 1x
- 1 cup butter (unsalted)
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 2 1/2 cups King Arthur Flour (or any unbleached (white flour))
- 1 tsp baking soda
- 1 tsp salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup pepitas
- 3/4 cup dried cranberries
- Preheat oven to 325 degrees, prepare cookie sheet with parchment paper or slipmat.
- Cream together the butter and sugar.
- Add eggs and vanilla.
- In a separate bowl, mix together the flour, baking soda and salt.
- Slowly combine with the sugar butter mixture.
- Once the dry ingredients have been mixed together well, add the chocolate chips, the pepitas and the dried cranberries.
- Using a cookie scoop, scoop generous portions onto the baking sheet.
- Bake for 12 minutes.
- Cool on the pan for a few minutes and then transfer to cooling rack.