Cranberry and White Chocolate Cookies
White chocolate, dried cranberries, pecans and oats make this a satisfying and delicious cookie to add to your holiday baking! Drizzle with additional melted white chocolate if desired.
Servings: 30 cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup quick-cooking oats
- 9 tablespoons (1 stick plus 1 tablespoon) soft butter
- 1/2 cup dark brown sugar
- 1/2 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup dried cranberries
- 1/2 cup pecans roughly chopped
- 3/4 cup white chocolate chips
Instructions
- Preheat oven to 350°F.
- In a mixing bowl, combine the flour, baking powder, salt and oats.
- In the bowl of an electric mixer, combine butter and sugars. Beat until smooth. Add egg and vanilla, and mix again.
- Add flour mixture and beat until well blended.
- Add cranberries, pecans and white chocolate chips, and mix gently until blended.
- Refrigerate bowl for 10 minutes.
- Line two baking sheets with parchment paper.
- Roll tablespoons of dough into balls, and place them 1 1/2 inches apart on baking sheets. Press each ball gently with a fork to flatten it into a fat disk.
- Place sheets in oven on two racks. Bake just until cookies are pale gold, about 15 minutes; they will still be soft when hot.
- Let cookies harden on sheet for 5 minutes, remove to cool on a wire rack.
- Drizzle with melted white chocolate chips if desired.
Notes
Make ahead up to 5 days, cooling and storing in an airtight container between sheets of parchment paper. Can also bake and freeze cooled cookies up to 3 months and thaw at room temperature.