Cranberry-Orange White Chocolate Drops

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quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 50 cookies

Recipe photo

When time's an issue, whip up these easy one-bowl cookies. Cranberries and white chocolate sing in perfect harmony; nuts lend a crunchy, toasty undertone, and orange adds its own perfectly complementary flavor.

Cranberry-Orange White Chocolate Drops

star rating (14) rate this recipe »
quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 50 cookies
Published: 04/17/2012

Ingredients

  • 1 cup (16 tablespoons) unsalted butter, very soft
  • 1 cup packed brown sugar
  • 3/4 cup granulated sugar
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon orange oil (4 to 5 drops); or the grated rind of 1 medium orange
  • 1 large egg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon espresso powder, optional
  • 2 3/4 cups King Arthur Unbleached All-Purpose Flour
  • 1 1/2 cups white chocolate chunks or chips
  • 1 1/2 cups dried cranberries
  • 1 cup chopped pecans or walnuts
  • extra-fine salt for dusting on top, optional

Tips from our bakers

  • Not a fan of white chocolate? Semisweet or bittersweet chocolate chunks or chips are a tasty substitute.

Directions

1) Preheat the oven to 375°F.Lightly grease (or line with parchment) two baking sheets.

2) Combine the very soft butter with the sugars, salt, vanilla, and orange oil, beating to combine.

3) Add the egg and beat until well blended.

4) Add the baking soda, espresso powder, and flour, mixing until blended. What's up with the espresso powder? These cookies tend to border on overly sweet; the espresso powder cuts that sweetness just a bit, without adding any flavor of its own.

5) Stir in the chunks or chips, cranberries, and nuts.

6) Scoop rounded tablespoons of dough (a tablespoon cookie scoop works well here) onto the prepared baking sheets. Flatten into disks, using gentle pressure from your fingers. Dust very, very lightly with fine salt, if desired; this helps balance the cookies' sweetness.

7) Bake the cookies for 12 to 14 minutes, until the bottoms and edges are lightly browned; the tops should barely brown, if at all.

8) Remove the cookies from the oven, let them rest on the pan for 5 minutes, then slide them onto a rack to cool completely.

Yield: about 50 cookies.

Reviews

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  • star rating 12/18/2013
  • Kirsten from Tampa, FL
  • I also use the old "Nick of Time" recipe -- I use macadamia nuts, though, instead of walnuts or pecans......They have become the cookies everyone begs for me to bake!!! Thanks for this fantastic recipe!!!!
  • star rating 11/17/2013
  • Margot from Maryland
  • I didn't have cranberries so I used dried cherries. Perfection! Great idea to add the salt - just the right balance of sweet and salty.
  • star rating 12/21/2012
  • cheryld from KAF Community
  • I made these last year, and I think the recipe was just a little different. I use Fiori di Sicilia in place of the orange oil, and cut back just a bit on the vanilla. No espresso powder because I love the sweet/salty taste of these cookies. it's a perfect balance. So good!
  • star rating 12/20/2012
  • risar from KAF Community
  • I made these a few years in a row (they used to be called "Nick of Time" cookies and were in one of the print catalogs years ago). The first time I made them, I didn't have any orange oil on hand so I used a little almond extract just to give it a little added oomph. My friend took some home to her Dad and told me later he raved about them. I found the orange oil ones to be good as well, but I think the almond was a touch of genius. I love that it is a bunch of ingredients I usually have on hand. I don't use the espresso powder either. The original recipe I use didn't call for it and I just don't think the taste works in this for me.
    Glad to hear you made this a "personal" recipe. The little tweaks can make all the difference! Happy Baking! Kim@KAF
  • star rating 12/05/2012
  • cambearhunt from KAF Community
  • Really good holiday cookie. My husband's eyes lit up when he bit into the first one. I did not add the espresso powder and though they are sweet, they are a great sweet! I used orange rind instead of oil and the flavor came through great! I did bake at 350 for 12 minutes and they came out barely brown but I like them really soft. This one is a keeper!
  • star rating 11/29/2012
  • Betsy from York, PA
  • I made these cookies 2 days ago. With the oven at 375 degrees, I also got cookies that were hard as rocks. The next day I made them again with the oven at 350 degrees and they spread and got brown. I did not use the espresso powder, so that was not it. I was so disappointed to not get the results pictured. My other cookies have turned out well, so the mistake is obviously mine. What did I do wrong? Any suggestions? I followed the instructions to the letter.
    Please call our Baker's Hotline so we can troubleshoot this recipe with you!-Jon 1-802-649-3717
  • star rating 11/14/2012
  • Amy from Georgia
  • This recipe is absolutely wonderful!!! I actually played with it and replaced lemon in place of orange and raspberry jammies in place of the cranberry.. They came out beautifully. Both versions are a hit in my house and at work.
  • star rating 11/13/2012
  • Grandma Karen from Manchester, NH
  • Let's just say I better make these tasty treats for Thanksgiving or Christmas, because they are raved over by my family. They've become a part of our family baking tradition. Very, very yummy, moist and crunchy combined!
  • star rating 10/28/2012
  • Sammie414 from KAF Community
  • These are delicious! It's buttery and crispy around the edges, great flavors. I replaced the white sugar with splenda and did not include the espresso powder or the sprinkling of salt. Otherwise followed the recipe exactly. Baked up perfectly in exactly 11 minutes. Recipe made 48 cookies. Baked 24 and individually scooped out the other half onto a baking sheet and froze for later. Winner!
  • star rating 10/28/2012
  • Sammie414 from KAF Community
  • These are delicious! It's buttery and crispy around the edges, great flavors. I replaced the white sugar with splenda and did not include the espresso powder or the sprinkling of salt. Otherwise followed the recipe exactly. Baked up perfectly in exactly 11 minutes. Recipe made 48 cookies. Baked 24 and individually scooped out the other half onto a baking sheet and froze for later. Winner!
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