These festive, holiday cookies are loaded with tangy cranberries and orange zest, along with sweet, mellow white chocolate. Super soft and chewey, they will make your tastebuds sing!
- 1/2 cup butter, room temperature
- 1/2 cup brown sugar, packed
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 5-10 drops wild orange essential oil (or 1 tsp. orange extract)
- 1 tablespoon freshly grated orange zest
- 1 3/4 cups flour (plus more if necessary)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup white chocolate chips
- 1/2 cup dried cranberries
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Preheat your oven to 325 degrees F. Line baking sheets with silicone mats or parchment paper.
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Beat butter and sugars until fluffy. Add egg, vanilla, orange essential oil or extract and orange zest, and mix well.
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Add one cup of the flour along with the baking soda and salt and mix well. Add remaining 3/4 cups flour and mix until incorporated. Pinch the dough. If it doesn't stick to your fingers, it is ready. If it does, add more flour (start with 2 tablespoons) until dough does not stick to your fingers.
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Add the white chocolate chips and dried cranberries and mix until evenly distributed.
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Using a large cookie scoop, place the dough two inches apart on your baking sheets. Re-shape the dough so that it is taller than it is wide. The dough should look like small pillars.
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Bake for 12 minutes, just until the edges start to brown. Remove from the oven and let continue baking on the hot cookie sheet for ten minutes before transferring to a wire rack to cool.