Note: this was posted before becoming a gluten-free blog. Contains gluten.

I was wondering if I should just stop at the title, no? My husband, Ben and I sat at the computer the other night searching for the perfect sweet treat recipe. Originally we had decided on a gluten-free brownie recipe. Yes, my amazing, meat-eating husband does enjoy gluten-free, vegan, and even raw food. That is until I throw out the following four words, orange-cranberry-brownie-cookies. sold! I found this recipe on Baking Bites and it’s certainly worth repeating! That evening we invited our friend Tim, who you met in my previous blog post, over for grilled fish tacos with homemade Pico de Gallo and of course ended with the warm cookies for dessert. I just may have destroyed both their abilities for any self control. Baking challenge #2, check.

Photographed by me

Entertaining Tip: For dessert, set up a milk & cookie bar. Include jars that range in size all filled with a different type of cookie (don’t forget gluten-free or vegan options)  and a variety of milk (e.g. fat free, 2%, soy, almond), which can be poured into old fashion milk bottles.

Ingredients

2 cups all purpose flour

1/2 cup cocoa powder

1 tsp baking soda

1/2 tsp salt

3/4 cup butter, melted and cooled

1 cup sugar

2/3 cup brown sugar

2 large eggs

1 tsp vanilla extract

1 Tbsp orange zest

3/4 cup dried cranberries (dried cherries could be another  tasty alternative)

3/4 cup chocolate chips (I used Ghiradelli Bittersweet Chocolate (premium baking chips)

Directions

Preheat oven to 350 degrees (F) and line baking sheet with parchment paper.

In a medium mixing bowl, sift together flour, cocoa powder, baking soda and salt

In a large medium bowl, stir together melted butter and sugars. Mix in the eggs, stirring them in one at a time, then add the vanilla and orange zest.

With the mixer on low or working by hand, stir in the flour mixture, mixing until no streaks of flour remain. Stir in dried cranberries & chocolate.

Drop dough by rounded tablespoons (I guessed with my eye) onto the prepared baking sheet, leave about 2-3 inches between cookies.

Bake 9-11 minutes, until cookies are set at the edges and tops are slightly cracked looking. Cool on baking sheet for 5-10 minutes, until firm enough to transfer to a cooling rack.

Cool completely before storing.

Makes about 3 1/3 – 4 dozen.

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