Cranberry Orange Cookies

I was SO excited to make these cookies. I have really been into cranberries lately and loved the idea of combining cranberry and orange. Anyways, I made these last night and my cookies ended up coming out SUPER flat. They still taste good though so I'm glad I didn't really waste any ingredients although the texture is certainly different than I expected! I think my problem is that I softened the butter too much. I can be so impatient. I may try to make these again and not soften the butter so much to see if they turn out better. I hope so!
*I just realized that the recipe calls for the juice of HALF an orange...and I added juice from an entire orange so that may have been why the cookies came out flat too because of too much liquid.

Cranberry Orange Cookies
Adapted from Good Things Catered

So flat!!

Ingredients:
1 1/2 c. all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
1/2 c. unsalted butter, softened
1/4 c. brown sugar, packed
1 c. granulated sugar
1 egg yolk
1 tsp grated orange zest
juice of 1/2 orange
1 tsp vanilla
1 c. chopped fresh cranberries (I used a food processor and pulsed about 8-10 times)

Directions:
-Preheat oven to 375 degrees and line two baking sheets with parchment.
-In medium bowl combine flour, baking soda, salt, and whisk; set aside.
-In bowl of stand mixer, combine butter and sugars and beat until light and fluffy, about 3 minutes.
-Add yolk and beat until fully incorporated.
-Add orange juice, then zest and vanilla and beat until fully incorporated.
-Turn mixer to low speed, add flour mixture and beat until just incorporated.
-Remove bowl from mixer, stir in cranberries, and place 1 Tbsp rounds of dough onto cookie sheets.
-Place cookies in the oven and bake, switching baking sheet positions half way through baking time, for 12-14 minutes (they should not brown)
-Remove from oven and let cool on pans completely, about 10-15 minutes.

I tried to hold up a cookie to show how flat it is...came out a little blurry but you can kind of see!

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