Chewy Vanilla-Orange-Cranberry-Coconut (With White Chocolate) Cookies.

I know it’s Winesday, and this isn’t a post talking about Winesday or wine. It’s talking about cookies. Maybe cookies are lame compared to wine, but hey, we can’t all be perfect. Sip on a glass of wine while reading this to deal with the disappointment, and enjoy my cookies.

As I said in my last post, I’m trying to venture away from my usual chocolate and peanut butter fixation and try some new things. I found this recipe and decided it’d be a lovely springtime treat. I figured out that the combination of cranberry and orange was utterly delightful when I tried orange craisins a few years ago and then orange cranberry scones shortly thereafter. Who wouldn’t want that bitter citrus sweetness in a cookie? Throw in some toasted coconut and white chocolate chunks, and that’s one heck of a breakfast cookie.

Vanilla Orange Cranberry Coconut with White Chocolate Cookies

Stuff You’ll Need

Makes 2 dozen medium cookies

  • 1 stick unsalted butter, or Earth Balance Buttery Stick, softened
  • 3/4 cup granulated sugar
  • Zest of 1 large orange
  • 1 tsp vanilla extract
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1 large egg, or 1 egg’s worth of egg replacer
  • 1 1/2 cup all-purpose flour
  • 1 1/4 cup craisins
  • 1/3 cup sweetened flaked coconut
  • 1/2 cup chopped white chocolate or white chocolate chips
  • 2 cookie sheets, parchment paper

How To Do It

  1. Preheat the oven to 425 degrees F, and line the cookie sheets with parchment paper.
  2. Mix the flour, craisins, white chocolate, and coconut in a small bowl, and set aside.
  3. Cream the butter and sugar together using a paddle attachment in a standmixer, or use an electric hand mixer. Add the baking powder, orange zest, and salt, and blend again.
  4. Add the egg to the butter/sugar mixture, and mix until the ingredients are blended. Gradually add the flour mixture, and mix the batter until the flour is blended and the dough is soft. Scrape the sides as needed.
  5. Use an ice cream scoop or large tablespoon to scoop out mounds of dough. Place them 1 1/2″ apart on the prepared cookie sheets, and use a flat-bottomed drinking glass to flatten the mounds so they’re approximately 1/2″ thick. Use granulated sugar or non-stick cooking spray on the bottom of the glass to prevent it from sticking to the dough.
  6. Bake the cookies for 6-7 minutes or until they’re barely set but beginning to turn a golden brown color around the edges. If they’re baked longer than this, they’ll lose the chewy quality. Leave them on the pan to cool completely.

Recipe adapted from KAF.

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