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Categories:
flour ground cinnamon baking powder baking soda salt unsalted butter brown sugar orange zest egg vanilla pecans cranberries white chocolate cranberries
Viewed: 41 - Published at: 2 years agoIngredients
- 1 2/3 cups flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 8 ounces (2 sticks) unsalted butter, slightly softened
- 1 cup packed light brown sugar
- 1 1/2 teaspoons finely grated orange zest
- 1 large egg
- 2 1/2 teaspoons vanilla extract
- 1 1/2 cups (6 ounces) coarsely chopped pecans
- 1 1/2 cups (about 7 ounces) chopped dried sweetened cranberries
- 3/4cup (7 1/2 ounces) white chocolate morsels
- 1 cup chopped cranberries
Method
- Center a rack in the middle of the oven; preheat to 350 degrees. Lightly grease several large baking sheets, or coat with nonstick spray oil.
- In a medium bowl, combine the flour, cinnamon, baking powder, baking soda and salt; set aside.
- In a large bowl, using a stand mixer or electric hand mixer on medium speed, beat the butter several minutes, until lightened. Add the brown sugar and orange zest. Beat for about 2 minutes, until well combined, stopping to scrape down the sides of the bowl. Add the egg and vanilla extract. Beat for 1 1/2 minutes, until very light and fluffy.
- Using either a spatula or the mixer on low speed, add the flour mixture in increments, until smoothly incorporated. Add the pecans, dried cranberries, white chocolate morsels and chopped cranberries, stirring until evenly distributed.
- Drop the dough by heaping tablespoonfuls, spaced about 2 1/2 inches apart, onto the baking sheets. Bake the cookies, 1 sheet at a time, for 8 to 10 minutes or until lightly tinged with brown all over and just firm when pressed in the center; rotate the sheet from front to back halfway through the baking. Cool the cookies on the sheet for about 3 minutes, then carefully transfer them to a wire rack set over sheets of waxed paper (the cookies will still be very tender). Cool completely.
