Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons fresh orange zest (about 2 oranges)
- 1 tablespoon fresh orange juice
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups dried cranberries
- 1 1/2 cups high-quality white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer. Cream the mixture for about 2-3 minutes until it is light, fluffy, and pale in color.
- Add the egg, vanilla extract, orange juice, and fresh orange zest to the butter mixture. Beat on medium speed until everything is fully combined. Make sure to scrape down the sides of the bowl with a spatula to ensure the orange zest is evenly distributed throughout the batter.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients while mixing on low speed. Mix only until the flour streaks disappear. Over-mixing the dough at this stage can lead to tough cookies.
- Use a sturdy spatula to gently fold in the dried cranberries and white chocolate chips. Ensure the inclusions are evenly spread through the thick dough. If you have time, chill the dough in the refrigerator for 30 minutes to enhance the flavor and prevent spreading, though this is optional.
- Scoop rounded tablespoons of dough (about 1.5 tablespoons per cookie) onto the prepared baking sheets. Space them about 2 inches apart. Bake for 10 to 12 minutes, or until the edges are just barely golden brown. The centers will still look slightly soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Cook Time: 27 minutes