Cranberry Orange Chocolate Chip Cookies Recipes

CRANBERRY ORANGE COOKIES

Steps:

• Heat oven to 350°F.
• Combine all orange sugar ingredients in bowl; stir until well mixed. Set aside.
• Combine 1 cup sugar and butter in large bowl; beat at medium speed until creamy. Add egg and 1 teaspoon orange zest; mix until combined. Add flour, baking powder and baking soda; beat at low speed until well mixed. Add cranberries. Continue beating just until mixed.
• Shape dough into 1-inch balls; roll balls in orange sugar. Place, 2 inches apart, onto ungreased cookie sheets. Flatten with bottom of glass to 1 1/2-inch circles.
• Bake 8-10 minutes or until edges are very lightly browned. Cool 1 minute on cookie sheet; remove to cooling rack.

CRANBERRY, ORANGE AND WHITE CHOCOLATE CHUNK COOKIES

Steps:

• Heat oven to 350°F. Spray cookie sheets with nonstick cooking spray or line with parchment paper. In a large bowl, beat butter, sugar, brown sugar and orange zest on medium speed of the electric mixer until well blended. (The mixture will have the consistency of wet sand.) Add the egg and vanilla and beat until smooth.
• In a small bowl, stir together the flour, baking powder, baking soda and salt. Add to the sugar mixture and stir by hand until almost combined; add the cranberries and white chocolate and stir just until blended.
• Drop spoonfuls of dough about 1 inch apart on a cookie sheets. Bake 12 to 14 minutes, until light golden and set around the edges but still soft in the middle. Let set on cookie sheet 1 to 2 minutes. Transfer to a wire rack to cool.

WINNING CRANBERRY CHIP COOKIES

Steps:

• In a large bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in chocolate chips, cranberries, pecans and toffee bits if desired (dough will be stiff)., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten slightly. Bake at 350° for 11-14 minutes or until set and edges are lightly browned. Cool for 2 minutes before removing to wire racks.

ORANGE CRANBERRY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees. In a mixing bowl, whisk together flour, cornstarch, baking powder, baking soda and salt. In the bowl of an electric stand mixer fitted with paddle attachment, whip together butter, light-brown sugar, granulated sugar and orange zest on medium-high speed until pale and fluffy about 4 minutes.
• Mix in egg and egg yolk. Stir in orange extract and vanilla extract. With mixer set on low speed, slowly add in dry ingredients and mix just until combine. Mix in chocolate chips and cranberries (if you want them to look like those pictured, I set aside some of the chocolate chips and cranberries to gently press into the top of the cookie dough balls before baking).
• Scoop dough out 2 Tbsp at a time and gently roll into balls, then place onto Silpat lined cookie sheets spacing them 2-inches apart. Bake in preheated oven about 10 - 11 minutes. Allow to cool on cookie sheet two minutes before transferring to a wire rack to cool. Store in an airtight container.
• *Orange extract can be found near the vanilla extract in most grocery stores or supermarkets.

CRANBERRY ORANGE OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla, orange zest and orange extract. Combine the flour, baking soda and cinnamon; stir into the butter mixture. Stir in the oats and cranberries. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, or until golden brown. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

CRANBERRY ORANGE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F. Line cookie sheets with parchment or silpat.
• Whisk together flour, baking powder, soda, and salt in a medium bowl. Set aside.
• In a separate large bowl, cream butter and sugar together with an electric mixer until light in color. Beat in egg and orange zest. Add flour mixture a little at a time with mixer on low speed, stirring until just combine. Fold in cranberries and chocolate chips.
• Drop dough by rounded tablespoons onto prepared cookie sheets. Bake 9-12 minutes in preheated oven 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.
• Note: Dark chocolate chips may be used in this recipe. Adding coconut is an option as is adding nuts.

CRANBERRY ORANGE COOKIES

Steps:

• Preheat oven to 375°.
• Chop up the cranberries in small pieces and place in a bowl. If you don't want to sweeten them, you can add them to the batter just like that. If you want to sweeten them a bit, add the orange juice and 2-4 Tbsp sugar to the chopped cranberries and mix. Set them aside while preparing the cookie dough.
• Cream together sugar and butter for 2-3 minutes. Add the pudding mix and beat the mixture for 1 more minute.
• Add the egg, vanilla and orange extract and mix for 2 more minutes. Add the sour cream and mix just until combined.
• In a separate bowl, add the salt and baking soda to the flour and mix to combine. Add the dry mixture to the butter mixture and mix until smooth.
• Stir in the cranberries and orange zest with a wooden spoon.
• Use a cookie scoop to scoop out tablespoonfuls of the dough and place them about 2 inches apart on a prepared cookie sheet. Bake for 10 minutes. Let the cookies cool on the pan for about 5 minutes before transferring to a wire rack to cool completely.

ORANGE CRANBERRY CHOCOLATE CHUNK COOKIES (GLUTEN-FREE)

Steps:

• Add the sugar and orange zest to your mixer (or a large bowl). Rub the zest into the sugar with clean/dry fingers to infuse the sugar with the orange essential oils. The sugar should take on a peachy orange color and the orange should be very fragrant.
• Next, add the brown sugar and softened butter to the orange zest & sugar. Beat the mixture about 2 minutes, until creamy and slightly lighter in color.
• beating to incorporate between each addition.
• and beat to combine.
• Add baking soda, baking powder, and salt to the mixer. Add about half of the flour (adding it a bit at a time helps prevent spills). Mix about 20 seconds or so until it's mostly incorporated and add the rest of the flour. Mix until just almost combined.
• Scrape down the edges of the bowl again as needed and add chocolate chunks, chocolate chips, and dried cranberries. Stir to combine. (The dough will be thick and sticky at this point)
• Chill the dough at least 2 hours (up to 24 hours) before baking. This will allow the flour to hydrate properly
• When you're ready to bake, preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper (You'll alternate between the two sheets to allow the baking sheet to cool down between batches)
• using a medium cookie scoop (1.5″ balls) and place 6-8 cookie dough balls on one of the prepared baking sheets. (Refrigerate the rest of the dough between batches)
• (mine needed 9.5 min) or until the edges are set and golden and the centers of the cookies look just slightly underdone. (They'll continue cooking as they cool on the baking sheet).
• to continue cooling and setting.
• , alternating between the two cookie sheets so you're not putting cold dough on hot baking sheets.

CRANBERRY, ORANGE AND DARK CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350F and line a couple of baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
• In a large bowl, cream together the butter and the sugar, beating with an electric mixer until light.
• Beat in the egg and orange zest.
• With the mixer on low speed, gradually add in the flour mixture, stirring only until just combined.
• Stir in the cranberries and chocolate chips.
• Drop the dough by rounded tablespoonfuls (about 1 1/4-inch balls) onto the prepared cookie sheets and bake for 9-12 minutes, until the edges are very lightly browned.
• Cool for 3-4 minutes on baking sheet then transfer to a wire rack to cool completely.