Inn at Ellis River’s Riverstones Cookies
Featured as part of the 2007 Inn to Inn Cookie Tour, the colorful white, brown and red nuggets in these cookies remind us of the rocky bed of the Ellis River beside the inn.
- 2½ cups flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter
- 1 cup white sugar
- ½ cup light brown sugar
- 2 eggs
- 1 ½ teaspoons Boyajian pure orange oil
- 1 ½ teaspoons pure vanilla extract
- 1 cup high quality white chocolate chips
- 1 cup toasted pecan pieces
- 1 cup dried cranberries
Preheat oven to 350 degrees F. Mix together flour, baking soda and salt with a wire whisk and set aside. Cream butter and sugars together well, scraping sides of bowl as needed. Add eggs, orange oil and vanilla and beat on medium speed until light and fluffy. Add flour mixture gradually, blending at low speed just until combined. Carefully mix in chips, pecans, and cranberries. Drop by rounded tablespoons onto parchment lined cookie sheet. Bake 14-16 minutes until cookies are slightly browned around the edges. Using a spatula, transfer cookies to a cooking rack. Makes 3 dozen cookies.