White chocolate chips, dried cranberries, and chunks of pecans are kissed with a touch of orange to joyfully create this perfect combination of flavors. A pure delight, this cookie melts in your mouth and instantly carries you to a place filled with serenity and glee. I know the cranberry bliss cookie will definitely be making my holiday baking list this year, and hopefully yours too. However there is no reason to wait for the season!
(Recipe makes about four dozen three-inch cookies)
- 1 1/4 cups soft butter or margarine
- 1 cup brown sugar
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon orange zest
- 3 1/2 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 cups white chocolate chips
- 1 cup dried cranberries
- 1 cup coarsely chopped pecans
Heat oven to 350°F.
Cream together butter and sugars. Beat in eggs one at a time. Add extracts and orange zest.
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
Mix in dry ingredients about a third at a time until incorporated (dough will be a little crumbly but not dry).
Stir in white chocolate chips, dried cranberries, and pecans.
Drop by rounded spoonfuls on to a silpat or parchment lined baking sheet (I roll my dough into 1 ¼” balls for more uniform cookies). Allow your baking sheets to cool a bit between batches (placing dough on a hot baking sheet causes the cookies to flatten out too much).
Bake for 8-10 minutes, or until golden. Cool cookies for 2 minutes on the pan before transferring to a wire rack to cool completely.