Preheat oven to 375 degrees F. Line insulated cookie sheets with parchment paper or silicone baking mats.
Chop frozen cranberries then place them back into the freezer until ready to stir into the dough. This is important because if they thaw before you stir them in, you will end up with pink cookies!
Cream the butter, granulated sugar, and brown sugar together. Scrape down sides and bottom of bowl.
Mix in the milk, orange juice, and egg.
Combine the flour, baking powder, salt, and baking soda in a small bowl and whisk together. Add the flour mixture to the creamed mixture.
Stir in the white chocolate chips and the chopped cranberries.
Use a cookie scoop (or a heaping tablespoon) to drop the cookie dough balls 2-inches apart on the prepared baking sheets.
Bake 10 to 15 minutes until lightly browned. Allow to cool about 1 minute on baking sheets.
Remove to wire racks to cool completely.
You can use dried cranberries, but frozen cranberries truly enhance the flavor of these cookies. The tartness is offset by the sweetness of the white chocolate chips. Also, dried cranberries will not yield the beautiful red that comes through with frozen cranberries!
This recipe for White Chocolate Cranberry Cookies was printed from AmandasCookin.com - https://amandascookin.com/white-chocolate-cranberry-cookies/ and can only be printed for education or personal use.