12 Days of Christmas Cookies: #5 XXX Cranberry Cookies

(This recipe is a repost from The List.)

If you liked my Blueberry Muffin Top Cookies, you'll love these. The two recipes are almost the same, but there's an added dash of orange juice and orange zest in the cranberry version. (Oh...and you can feel good about eating these because they're eggless.)

Longtime readers know I hail from cranberry country, so cranberry cookies are a no brainer. But why did I call these guys XXX? Simple...because I use three forms of cranberries: dried (craisins), fresh (or thawed frozen), and cooked. And because they taste so good it's obscene.

The cranberries cooked with orange juice and orange zest have a fresh, bright flavor that's the perfect background for the sweetness of the craisins and the tartness of the fresh cranberries. The white chocolate chips provide richness, and the ground-up Nilla Wafers lend a light vanilla-y note. A final roll in turbinado sugar before baking gives the cookies a crunchy exterior that contrasts the moist, chewy interior.

Makes 3 dozen cookies. (To see this recipe in process, check out Picturing XXX Cranberry Cookies.)

Creamables	1 stick butter 1 cup dark brown sugar
Wet Ingredients	1/2 cup fresh cranberries 4 tablespoons milk 2 tablespoons orange juice 1 tablespoon white sugar 1 tablespoon orange zest 1 1/2 teaspoons vanilla
Dry Ingredients	2 cups oatmeal 1 cup finely ground Nilla Wafer cookies 3/4 cup flour 1/2 cup dried cranberries 1/2 cup halved fresh cranberries 1/2 cup white chocolate chips 1/2 teaspoon baking soda 1/4 teaspoon salt
Topping	turbinado sugar

1. In a small saucepan, heat cranberries, milk, orange juice, orange zest, and white sugar over medium high heat. Stir with a wooden spoon, crushing the cranberries until the the mixture is smooth and evenly red.
2. Remove cranberry mixture from the heat and set aside to cool until Step 5.
3. Preheat oven to 350º.
4. In your Kitchen Aid or a large mixing bowl, cream together the creamables.
5. Add vanilla to the cooled cranberry mixture. Whisk together until smooth.
6. Add the combined wet ingredients to the creamables. Mix together until well incorporated.
7. In a large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed.
8. Slowly add the dry ingredients to the combined creamables and wet ingredients. Mix until evenly combined.
9. Shape dough into balls--about 2 tablespoons each.
10. Roll each cookie dough ball in turbinado sugar.
    
11. Place the sugared dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
12. Bake at 350º for 10-12 minutes or until golden brown and the tops are firm to the touch. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.