Cranberry Orange Chocolate Chip Cookies

Cranberry-Orange-Chocolate-Chip-Cookies1

‘Tis the season once again.  With that comes the call for cookies, candies and other sweets to thrill and delight both young and old. (And not-so-old, as well.)  This year I’m trying to focus on the flavors of the season with a highlight on seasonal fruits, berries nuts and whatever else I can find that fits well with winter fare.  These cookies cover all the bases.

Cranberries are everywhere at this time of year, both in their plump and tart ripe state and in their dried form.  It was the latter that inspired me to make this recipe, which is adapted from one I found at Baking Bites and yet another I found somewhere else, but can’t remember at the moment.

These may not be traditional Christmas cookies for most people, but I think for my family they have just found a permanent place on my “must bake for the Holidays” list, along with my Aunt Thelma’s Tea Cookies and my mothers peanut butter cookies.  they are crisp, light, pack a ton of flavor into every bite and were adored by my kids (and the neighbor’s kids).  Anything that gets the whole family rummaging at the cookie jar is a sure fire winner for me, especially when the batch makes 48, so there is no need to double the recipe.

C’mon, put a little seasonal love in your holiday baking.  Make these cookies.  Do it now!  I’ll continue when you get back…

Cranberry Orange Chocolate Chip Cookies
Author: 
 
Ingredients
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 cup cup butter (1-1/2 sticks), at room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • The zest of 1 orange (or two itty-bitty ones) Approximately 1 tbsp.
  • 1/2 cup dried sweetened cranberries
  • 1/2 cup semi-sweet chocolate chips
Method
  1. Heat oven to 350-degrees F.
  2. Whisk together flour, baking soda, baking powder and salt in a medium bowl. In a separate large bowl, cream butter and sugar together with an electric hand mixer (or your stand mixer) until light in color. Beat in egg and orange zest. Add flour a little bit at a time with mixer on low speed, stirring until just combined. Fold in cranberries and chocolate chips.
  3. Drop dough by rounded tablespoons onto parchment lined or silpat covered cookie sheets. Bake for 9-12 minutes, or until the edges of the cookies are just slightly golden. cool for 3-4 minutes on pan, then transfer to a baking rack and cool completely.

What I would have done Differently had I thought of it at the time:

I’m not sure why, but these cookies didn’t spread out as much as I was expecting them to.  That being said, they are still wonderful.  I may try dark chocolate in the recipe next time I make them, and am considering adding a bit of coconut as well.

*From the archives.  This is truly one of the best cookie recipes we’ve ever made. It’s so good that I included it in my new cookbook I Want… Christmas Cookies!, available at Barnes and Noble for Nook. If you enjoyed this recipe, check out the book!

Links to other recipes like this:

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Comments

  1. says

    Oh yeah! It is that time of the year again when waistlines grow with the cheer of the season, LOL. Lovely cookies and I love what you’ve done to the blog.

    Cheers!

  2. Heather says

    Oh my these look really good. Something about cranberries that just screams holiday! I think I may try these with some “green” white chocolate chips – just to freak out my family. ;)

  3. says

    @Heather,
    My kids are still eating these at a rampant pace, so I’m sure your family will love them

    @Ben,
    Yep, time to worry less about calories and more about flavor! will be joining a jim 01-January, LOL! Thanks. I like the new layout, too

    @megan,
    They taste better than they look

    @Joan
    My aunt has no competition. These compliment her Tea Cookies wonderfully ;)

    @Baby
    They’re awesome! You need to make a batch

    @PeterG,
    extremely simple; which makes them the perfect choice for me, LOL

  4. Stephanie says

    I made these today with vegetable shortening instead of butter (more out of convenience than anything else) and they came out light and crisp and flaky. Definitely going to be making these over and over again!

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