White Chocolate Cranberry Cookies

• 2 3/4 cups all-purpose flour
• 1 1/2 tablespoons Vietnamese (Saigon) cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar (used mix of dark and light)
• 1/2 teaspoon vanilla extract
• 1 teaspoon orange extract
• 2 large eggs
• 2 cups ( 3 x 4 oz bars) roughly chopped Ghirardelli White Chocolate Premium Baking Bar
• 6 oz (1 bag) dried cranberries

1. PREHEAT oven to 375u0b0 F.
2. Combine flour, cinnamon, baking soda and salt in small bowl. Mix together and set aside.
3. Beat butter, granulated sugar, brown sugar and both extracts in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Mix in chocolate and cranberries. Drop by large rounded tablespoon onto ungreased baking sheets.
4. Bake for approximately 10-12 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

flour, cinnamon, baking soda, salt, butter, sugar, brown sugar, vanilla, orange extract, eggs, ghirardelli white chocolate, cranberries

Taken from www.epicurious.com/recipes/member/views/white-chocolate-cranberry-cookies-50164331 (may not work)