Roll into balls. Use your fingers to flatten onto a non-stick baking sheet. Bake for 8-10 minutes. Cool on the pan for 5 minutes and transfer to a cooling rack. When cool, store in an airtight container for up to 5 days. Will freeze well.
Yield: 2 dozen
I was really excited when I saw this month’s bake for Sweet and Simple Bakes. I LOVE baking cookies and am always looking for new flavors to put a spin on your basic cookie. These cookies definately didn’t disappoint! My hubby was out of town on rotation for school for much of October, so I took these into work and they disappeared in no time flat! I actually had male co-workers asking me about these cookies several days later. Don’t worry. I saved a few in the freezer for the hubs to try, and he gave them a thumbs up as well 🙂
I did make a slight variation to the cookies to make a taste test. This recipe was screaming “cranberries” at me. I happened to have some dried cranberries in the house, so I divided the dough just before baking and added cranberries to half. I definately prefer the cookies with the cranberries and would add them to the whole batch if I made these again. I also think the cranberries add a “holiday vibe” to the cookies that would make them a good addition to a holiday cookie platter. Enjoy!
White Chocolate, Orange, and Cranberry Cookies
1/2 c. butter
1 c. white sugar
grated zest of 1 orange (2-3 tsp.)
1 tsp. vanilla extract
1-1/2 c. flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/2 pkg. white chocolate chips
dried cranberries (optional)
Preheat the oven to 350 degrees. Mix the flour, baking soda, baking powder, and salt in a small bowl. Set aside.
Beat butter and sugar together until light and fluffy. Add the egg, orange zest, and vanilla. Stir the dry ingredients into the butter mixture until combined. Mix in chocolate chips and dried cranberries if using.