Okay, check this out and try not to flail right out of your chair: orange cranberry cookies with white chocolate chips and a hint of coconut rum.
And they're super easy because I just used the regular old Tollhouse recipe as the base. I mean, ffft, I've made these cookies twice, and they just keep getting better. And I don't like dried fruit or white chocolate in my cookies! Or generally care for white chocolate at all!
But enough about the fabulous flavorgasm that is these cookies. On to the recipe!
Sexy Orange Cranberry Cookies with White Chocolate Chips
1 c butter, softened
3/4 c granulated sugar
3/4 c brown sugar
the zest of 2 medium to large oranges
2 1/4 c flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp ginger
1 c dried cranberries
1/2 c coconut rum
1 c white chocolate chips
1. Soak the cranberries in the rum overnight. When you're ready to bake, drain the cranberries and set them aside.
2. Preheat oven to 375* F. Line two cookie sheets with parchment paper because parchment paper is awesome.
3. Cream together the sugars and the butter. Add eggs and beat until fully incorporated.
4. Add the zest; stir until mixed.
5. Add in the dry ingredients (from the flour to the ginger). I know the Tollhouse recipe says to add the flour in two stages and whatnot, but screw that. Just do it all at once. It's fine. The dough will seem a bit dry, but that's okay. The rum-soaked cranberries will fix that.
6. Add the cranberries and the white chocolate chips. Stir until fully incorporated. But don't overdo it or your cookies will be like leathery hockey pucks. Sadness.
7. Drop by rounded spoonfuls onto the cookie sheets, a dozen cookies per sheet. Bake at 375* for about 10 minutes. You want these to be on the lighter side of done so the subtle flavors all meld together properly and don't get lost if the cookies get really brown and caramelized. Unless that's totally the only way you'll eat cookies, in which case you should totally be my guest!
8. Remove from cookie sheet a few minutes after they're out of the oven. Let finish cooling on a wire rack (if you can! I dare you to not eat these morsels of flavorosity right up while they're still warm).