- 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.
Use your cookie scoop to drop balls of dough 1" apart on a parchment lined sheet and freeze for 4 hours or until solid. Place the frozen balls of dough in a zip-lock bag or plastic container and store in the freezer for up to a month. When you want to bake fresh cookies, place frozen balls of dough on you baking sheet and bake at the same temperature. Cooking time will be slightly longer.