Orange Cranberry White Chocolate Cookies (2)

1.Preheat your oven to 175°C (350°F). Line two large baking sheets with parchment paper.

2.In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy, about 3-4 minutes.

3.Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract and the fresh orange zest until just combined.

4.In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.

5.Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

6.Gently fold in the white chocolate chips and dried cranberries using a spatula until evenly distributed throughout the dough.

7.Drop rounded tablespoons of dough (or use a medium cookie scoop) onto the prepared baking sheets, spacing them about 2 inches apart.

8.If desired, sprinkle a tiny pinch of flaky sea salt over the top of each dough ball for enhanced flavor.

9.Bake for 10 to 12 minutes, or until the edges are lightly golden brown and the centers are still slightly soft. The cookies will set as they cool.

10.Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely.