While I was doing my holiday baking, in that one free afternoon I found, I wanted to use up some fresh cranberries we had leftover for a cake I made (stay tuned for that recipe). Turns out, cookie recipes using fresh cranberries are hard to find. Who knew?Don’t fret my pets. I am pretty persistent. And I finally found something that would work. A few tweaks and, I have to say, we have a keeper!
Start by creaming the sugar, brown sugar, butter, orange zest and orange juice.
Back to the cookies. Gently fold the cranberries and white chocolate chips into the batter.
These were quite the hit this year. I think they would also be great for Thanksgiving. Next time I might experiment a bit – maybe taking out the chips, adding some pecans and doing a white chocolate drizzle. Oh, so daring!
Cranberry Orange Cookies
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½ cup brown sugar
1 cup butter
2 teaspoons grated orange zest
2 tablespoons orange juice
2 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
2 cups coarsely chopped fresh (or frozen) cranberries
1 cup white chocolate chips
Preheat the oven to 375℉. Line a baking sheet with parchment paper or silicone baking mat.
In a large bowl, beat together the sugar, brown sugar, butter, orange zest, orange juice. Add the egg and beat until blended.
Add flour, baking soda and salt. Mix until just combined.
Fold in cranberries and white chocolate chips.
Drop heaping tablespoonfuls of dough, about 2 inches apart, on prepared baking sheet. Bake for 12 – 14 minutes or until a light golden brown. Remove and let cool.
Source: adapted from Best Ever Cookie Collection