Preheat the oven to 190°C/375°F/Gas mark 5
Sift together the flour, baking soda and salt; set aside. Cream the butter and brown sugar until fluffy. Blend in the sour cream. Gradually beat in to the flour mixture. Stir in the carob, cranberries, pecans and orange rind/zest.
Drop by heaping teaspoonfuls onto prepared cookie sheets. Bake 12 to 14 minutes or until golden brown. Watch carefully -- cookies burn easily. Let stand in the oven for 2 minutes. Remove and cool completely on a wire rack.
