Cranberry Orange White Chocolate Chip Cookies
Servings 30 cookies
Calories 208kcal
Ingredients
- 1 cup unsalted butter softened
- 1½ cup granulated sugar
- 2 tsp orange juice
- 1 tsp vanilla
- 2 large eggs
- 1 Tbsp grated orange zest, plus 1 tsp
- 2⅓ cup all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 cups white chocolate chips
- 1 5 oz package dried cranberries
Instructions
- Cookie Dough: Using an electric mixer, cream together the butter, sugar, orange juice, and vanilla in a medium bowl. Cream for 2 minutes on medium high until fluffy and pale yellow in color.
- Add the eggs one at a time beating well after each addition. Beat in the orange zest. (1 Tbsp plus 1 tsp)
- In a separate bowl, use a whisk to sift together the flour, baking soda and salt. With the mixer on low speed gradually add the dry ingredients to the creamed mixture. Stop and scrape the bowl as needed. Beat until the dry ingredients are fully moistened.
- Mix-in the white chocolate chips and cranberries by hand until evenly distributed in the cookie dough. Cover and chill for at least 1 hour or overnight.
- To Bake: Preheat the oven to 375°F. Line 2 cookie sheets with parchment or a silpat.
- Divide the dough using a 2 oz ice cream scoop, leaving 3-inches apart to allow for spreading. (A regular size ice cream scoop is 4 oz)
- Bake for 14-16 minutes or until lightly golden. Cool on the pan for 5 minutes then remove to a cooling rack to cool completely.
- Store tightly sealed at room temperature for up to 4 days.
Nutrition
Serving: 1serving | Calories: 208kcal | Carbohydrates: 28g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 130mg | Potassium: 52mg | Fiber: 1g | Sugar: 18g | Vitamin A: 210IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg