2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped
1 cup dried cranberries
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Let's Make It
Heat oven to 375°F.
Mix flour, dry pudding mix and baking soda until blended. Beat butter, sugars and vanilla in large bowl with mixer until light and fluffy. Blend in eggs. Gradually add flour mixture, beating well after each addition. Stir in remaining ingredients.
Drop tablespoons of dough, 2 inches apart, onto baking sheets.
Bake 10 to 12 min. or until edges are lightly browned. Cool on baking sheet 1 min. Remove to wire racks; cool completely.
Sweets can be part of a balanced diet but remember to keep tabs on portions.
High Altitude Directions
If baking these cookies in high altitudes, increase the baking time to 9 to 11 min. or until edges are lightly browned.
Place cookie dough on parchment-covered baking sheets to prevent cookies from sticking to pans and to help keep baking sheets clean between batches.
Melt additional BAKER'S Semi-Sweet Chocolate. Drizzle lightly over cooled cookies; let stand until chocolate is firm.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
42 servings, 1 cookie each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.