2/3 cup butter
3/4 cup granulated sugar
3/4 cup brown sugar, packed
1 large egg
2 tablespoons frozen orange juice
1/3 cup milk
3 cups all-purpose flour
1 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup chopped pecans
2-1/2 cups dried cranberries coarsely chopped
OPTIONAL: Add some orange zest to give tangy orange flavor.
Preheat oven to 375 F.
Line baking sheets with parchment paper.
Beat together butter and sugars until creamy.
Stir in milk, orange juice and egg.
Mix in dry ingredients until well blended
Stir in nuts and cranberries.
If the cookie dough seems too dry add a couple of teaspoons of water – this may vary depending on the moisture in the “dried cranberries.”
Drop dough by tablespoons about 2″ apart on prepared baking sheet.
Bake 10-15 minutes. Allow to cool for 2 minutes on baking sheet, then remove to wire cooling racks to cool completely.
