1-2tsporange zestI just use the zest from one large orange
Preheat oven to 375°.
Chop up the cranberries in small pieces and place in a bowl. If you don't want to sweeten them, you can add them to the batter just like that. If you want to sweeten them a bit, add the orange juice and 2-4 Tbsp sugar to the chopped cranberries and mix. Set them aside while preparing the cookie dough.
Cream together sugar and butter for 2-3 minutes. Add the pudding mix and beat the mixture for 1 more minute.
Add the egg, vanilla and orange extract and mix for 2 more minutes. Add the sour cream and mix just until combined.
In a separate bowl, add the salt and baking soda to the flour and mix to combine. Add the dry mixture to the butter mixture and mix until smooth.
Stir in the cranberries and orange zest with a wooden spoon.
Use a cookie scoop to scoop out tablespoonfuls of the dough and place them about 2 inches apart on a prepared cookie sheet. Bake for 10 minutes. Let the cookies cool on the pan for about 5 minutes before transferring to a wire rack to cool completely.