new favorites

The next time someone asks me to tell her my favorite cookie, I'll have a different answer than in times past. I've previously listed snickerdoodles and oatmeal scotchies (among others) as the cookies at the top of my list, but no more. The throne(♥) has been usurped.

This latest champion is absolutely packed with add-ins. There are chopped walnuts, dried cranberries, and white chocolate chips in relatively large amounts, especially considering the small size of the batter itself. On top of all that, there are also fresh cranberries in the mix, as well as some orange zest (and cinnamon--we mustn't forget the cinnamon!).

Three parts add-ins, one part actual cookie.  I like those numbers.

The tart cranberries hit you first, but they're quickly tempered by those sweet, sweet white chocolate chips. The flavor of the nuts is in the background, but they're oh-so-essential for crunch. The very last thing you'll taste is that orange zest--it sort of lingers on the tongue even after you've swallowed. So much action, such a little cookie!

Now, just because I have a new favorite doesn't mean I don't still enjoy the previous title holders. It just means that I'm buying more fresh cranberries.

Double Cranberry White Chocolate Chip Cookies
Makes about 3 dozen small cookies
Ingredients:

• 1-2/3 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup unsalted butter, slightly softened
• 1 cup packed light brown sugar
• Zest of one orange
• 1 large egg
• 2 teaspoons vanilla extract
• 1-1/2 cups chopped walnuts
• 1-1/2 cups dried sweetened cranberries
• 1-1/3 cups white chocolate chips
• 1/2 cup chopped fresh (or thawed frozen) cranberries

Directions:
Preheat oven to 350 degrees F. Generously coat several baking sheets with nonstick spray.
In a medium bowl, thoroughly stir together the flour, cinnamon, baking powder, salt, and baking soda.
In a large mixer bowl with the mixer on medium speed, beat butter until lightened.
Add brown sugar and orange zest and continue beating until well blended.
Add egg and vanilla; beat until very light and fluffy, about 2 minutes longer.
Beat or stir flour mixture into butter mixture until smoothly incorporated.
Fold in walnuts, dried cranberries, white chocolate chips, and chopped fresh cranberries, stirring until evenly distributed throughout.
Chill dough for at least an hour.
Drop dough by heaping tablespoonfuls, spacing about 2 inches apart on baking sheets.
Bake the cookies, one pan at a time, in the middle third of oven for 8 to 12 minutes or until lightly tinged with brown all over and just firm when pressed in the center; turn the pan around half way through baking to ensure even baking.
Let the cookies stand on the sheet briefly to firm up slightly. Using a wide spatula, carefully transfer cookies to some cooling racks to cool completely.