These cookies bring in my favorite Fall flavors in a big way. Took me a bit to figure out the "right" sized batch and cranberry options, which is why it's taken some time for me to get around posting this recipe. I love the pop of orange, the sweetness of the white chocolate, and the tart cranberries. Makes me feel Christmas-y.
A perfect pick-me-up after a rough 9 months during which we all were dealing with a variety of new rules due to a pandemic, lots of chaos in my own life, and a new job. All of which has delayed my website posts and the cookbook updates.
I prefer to roll the dough for these cookies, although the recipe is more of a drop cookie. No cookies scoops in my kitchen, mostly because we have a love-hate relationship. I love how they make "pretty" round and even sized cookies, I hate that they don't want to work for me. Luckily this dough's not as sticky as my Snickerdoodles.
Groceries Needed:
½ cup
|
butter,
softened or melted
|
||
¾ cup
|
sugar
|
||
¼ cup 1 |
brown sugar eggs
|
||
1½ cups
|
all-purpose flour | ||
| 2 tsps | orange extract (or 6 packets Pure Orange) | ||
| ¼ tsp | baking soda | ||
1 cups |
white chocolate chips |
1.
|
Preheat
the oven to 350°F.
|
2.
|
In
a separate bowl, mix the flour, baking soda, white chocolate chips, and dried cranberries. The flour will help keep the cranberries from clumping together.
|
3.
|
In a larger mixing bowl, cream
together butter and sugar until well blended.
|
4.
|
Place
the mixer on slow and beat in egg.
|
5.
|
Add the dry mixture and stir
in BY HAND, using a wooden spoon. Roll dough into balls or drop on baking sheet by spoonfuls.
|
6.
|
Place
on lined or greased cookie sheet and bake 13 to 16 minutes.This will vary based on size of the dough balls and your oven. Mine usually take about 15 minutes.
|
