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1
Preheat your oven to 375u00b0F (190u00b0C).
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Optional: Soak the dried cranberries in water or orange juice, if desired, for at least 5 minutes (overnight is even better).
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Combine flour, baking soda and salt in a medium-sized bowl and set aside.
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In a large mixing bowl, cream together the butter and sugars until they are fluffy. Add the egg, vanilla extract, orange extract and orange zest and beat until smooth.
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5
Slowly add the dry mixture until just combined. Be careful not to over mix. Stir in the (soaked and well drained) dried cranberries and the white chocolate chips.
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6
Drop cookie dough by the spoon full onto ungreased cookie sheets (parchment lined works best) leaving 2-3 inches in between (I got 6 cookies per pan). Note: don't flatten cookies then you put the scoops of dough onto the tray, it will make them tough.
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Bake 8-10 minutes at 375u00b0F (190u00b0C) or until just starting to turn golden brown around edges. Be careful not to over bake. Remove pans from the oven and allow cookies to cool on cookie sheets for 2 minutes before removing them to a rack. Cool completely on cooling rack and store in an airtight container.
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Makes about 55 small cookies or 30 regular size cookies).
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This recipe was adapted from sixsistersstuff.com Orange Creamsicle Cookies who also adapted the recipe from The Girl Who Ate Everything.
