Soft-Baked Cranberry Orange White Chocolate Chip Cookies
Soft-baked cranberry orange cookies with white chocolate, chewy centers, and crisp edges. Easy bakery-style recipe that stays soft for days and are perfect for holiday baking.
Ingredients
- 1 cup butter softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 teaspoons corn syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 2 teaspoons orange extract
- Zest of 2 oranges
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- ¾ cup dried cranberries
- ¾ cup white chocolate chips
- ½ cup walnut pieces optional
Instructions
- Make the dough: In a large bowl, cream together 1 cup butter, 1 cup granulated sugar, and 1 cup brown sugar until light and fluffy. Mix in 2 teaspoons corn syrup, 2 eggs, 1 teaspoon vanilla, 2 teaspoons orange extract, and the zest of 2 oranges until fully combined.
- Add dry ingredients: In a separate bowl, whisk together 3 cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, and 1 teaspoon salt. Gradually mix into the wet ingredients until just combined.
- Fold in mix-ins: Stir in dried cranberries, white chocolate chips, and walnuts until evenly distributed.
- Bake the cookies: Preheat oven to 375°F. Scoop dough onto a lined baking sheet and bake for 9–11 minutes until edges are lightly golden and centers are still soft. Let cool on the pan for a few minutes before transferring.
Notes
Tips No One Tells You
• Zest oranges directly over the bowl.. the oils hold the most flavor.• Slightly underbake for a chewy center.. they firm up as they cool.
• Chill dough for 20–30 minutes if it feels too soft; prevents spreading.
• Press extra cranberries and chocolate on top before baking for a bakery look.
• Walnuts can be swapped with pecans or macadamia nuts for a different crunch.
• Use a cookie scoop for uniform size; it ensures even baking.