“Orange, Cranberry, White Chocolate and Walnut Cookies: A Festive Delight!”
These Orange, Cranberry, White Chocolate, and Walnut Cookies are the epitome of holiday goodness. The combination of zesty orange, tart cranberries, creamy white chocolate, and crunchy walnuts creates a medley of flavors and textures that will satisfy your sweet tooth.
Dive into the holiday spirit with these delightful cookies that are perfect for sharing with loved ones or indulging in alone. A batch of these cookies will fill your home with the fragrant aroma of warm spices and add a burst of festive cheer to any gathering.
So, gather your ingredients, follow Executive Naples Chef Richard Rowland’s recipe for these incredible Orange, Cranberry, White Chocolate, and Walnut Cookies, and get ready to enjoy a holiday treat like no other! Happy baking and happy holidays!
Orange, Cranberry, White Chocolate and Walnut Cookies
Equipment
- 2 Baking Sheet
- 1 Stand Mixer optional (mix by hand with wooden spoon)
- 1 mixing bowl medium size
- 1 Cookie Cooling Rack
Ingredients
- ¾ lbs Unsalted Butter slightly softened
- ¾ Cup Cane Sugar
- ¾ Cup Brown sugar packed
- 2 Whole Eggs
- 1 Tbsp Orange Extract
- 1 ¼ Cup All-Purpose Flour
- 1 tsp Baking Soda
- 2 tsp Cinnamon ground
- 1 tsp Salt
- 3 Cups Old Fashioned Rolled Oats
- 1 Cup each of Dried Cranberries White Chocolate Chips and Walnuts
Instructions
- In a mixer with a paddle attachment, cream together the slightly softened unsalted butter, cane sugar, and brown sugar until light and fluffy.
- Mix in the eggs, orange extract, salt, and ground cinnamon.
- In a separate bowl, combine the all-purpose flour and baking soda. Add the dry mixture to the wet ingredients, mixing until the dough comes together.
- Fold in the old fashioned rolled oats, dried cranberries, white chocolate chips, and walnuts. Mix until the add-ins are evenly distributed throughout the dough.
- Chill the dough in the refrigerator for a short while to make it easier to handle and prevent spreading.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Form the chilled dough into your desired size and shape of cookies. Place them on the prepared baking sheet, leaving some space between each cookie.
- Bake the cookies for approximately 7 minutes. Keep an eye on them, and remove from the oven when the very outer edges have a slight brown color.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
