Orange Cranberry Chewy Cookies

Orange Cranberry Chewy Cookies 

14606393_360500527621923_6465832561580649938_nChristmas cookies!  What a fun time of year for cookie eaters.  I personally enjoy the buildup to Christmas more than the actual day.  I love decorating, songs (I officially start listening to Christmas carols on November 1), the Christmas smells (pine is my favorite), and cookies of course. 

While having such a large family can be stressful at times, there are lots of upsides.  One is that I can experiment with baked goods as much as I want, and there are always people who will eat the excess so I don’t eat 48 cookies in 3 days.

My favorite desserts are chocolate.  But it is fun to experiment with different flavor combinations for an unexpected treat.  And even though I don’t like oranges or orange juice, I love the orange flavor in these cookies.  The coconut makes them extra chewy.  Add the cranberries and white chocolate chips, and the flavor combination and different textures really work together.

Also, if you leave these out for Santa, I know for a fact that he likes them because he didn’t leave any behind last year. 

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Total Time:  2 hours

Makes: 48 cookies

Difficulty Level:  Easy

Ingredients

3 sticks of unsalted butter

2 cups sugar

3 1/4 cups all-purpose flour

Zest and juice of 1 orange

2 teaspoons real vanilla extract

1 teaspoon baking powder

1/4 teaspoon salt

1 1/2 cups dried cranberries

11/4 cup white chocolate chips

1 1/2 cups sweetened flaked dried coconut

  1. Put the butter in a covered microwave-safe bowl.  Heat until melted in 30 second increments (usually about 2 minutes).
  2. In another bowl, combine the sugar, flour, orange juice and zest, vanilla extract, baking powder, and salt. Gently mix with a rubber spatula.
  3. Pour the melted butter on top.
  4. Using a hand mixer, mix the dough on low to medium until thoroughly combined.
  5. Fold in the cranberries, white chocolate chips, and coconut.
  6. Chill the dough for at least one hour.
  7. Preheat the oven to 350 degrees. Roll the dough into one-inch balls, and place on a silicone-mat-lined baking sheet.
  8. Cook in batches for 8-12 minutes (I usually do about 10) or until done to your liking. Of course less time makes softer cookies.
  9. Let cool on the cookie sheet for 10-15 minutes before transferring to a wire cooling rack. Allow the cookies to cool completely before storing them in an airtight container for up to one week.

(inspired by My Recipes)