White Chocolate Cranberry Cookies (Printer-Friendly)
Chewy cookies with creamy white chocolate, sweet cranberries, coconut, oats, and toasted pecans in every golden bite.
# List of Ingredients:
→ Base
01 -
1 cup unsalted butter, softened
02 -
3/4 cup granulated sugar
03 -
1 cup packed dark brown sugar
04 -
2 large eggs
05 -
2 teaspoons pure vanilla extract
→ Dry Ingredients
06 -
2 cups all-purpose flour, spooned and leveled
07 -
1 teaspoon salt
08 -
1 teaspoon baking powder
09 -
1/2 teaspoon baking soda
→ Mix-Ins
10 -
2 cups old fashioned rolled oats
11 -
1 cup chopped toasted pecans
12 -
1 cup unsweetened coconut flakes
13 -
1 1/2 cups white chocolate chips, plus extra for topping
14 -
1 cup dried cranberries, plus extra for topping
# Preparation Steps:
01 -
Chop pecans and toast them in a dry skillet over medium heat for 3 to 5 minutes, stirring regularly, until fragrant and golden. Let cool completely before using.
02 -
In a large bowl or stand mixer, beat softened butter for 2 minutes until smooth. Add granulated sugar and dark brown sugar. Beat on medium-high speed for 2 to 3 minutes until light and fluffy, scraping the bowl as needed.
03 -
Add eggs, one at a time, mixing well after each addition. Blend in vanilla extract. Beat until the mixture is fully emulsified and creamy.
04 -
In a separate bowl, whisk together flour, salt, baking powder, and baking soda. Gradually add dry mixture to the wet ingredients on low speed until just combined with some streaks of flour remaining.
05 -
Gently fold in oats, cooled toasted pecans, coconut flakes, white chocolate chips, and dried cranberries. Scrape the bowl to ensure even distribution, mixing only until no dry patches remain.
06 -
Cover the bowl and chill the dough in the refrigerator for at least 1 hour, or up to 24 hours to enhance texture and flavor.
07 -
While the dough chills, soak 1/4 cup dried cranberries in very hot water for 10 minutes to plump, then drain well for topping later.
08 -
Preheat oven to 350°F (175°C). Line baking sheets with parchment. Scoop dough into 2-tablespoon balls, spacing 2 inches apart. Bake for 10 to 12 minutes until edges are golden and centers appear just set.
09 -
Immediately after baking, press a few extra white chocolate chips and soaked cranberries into the tops for a decorative finish. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack.
# Additional Suggestions:
01 -
For best texture, allow the cookie dough to chill thoroughly and always toast pecans for maximum flavor.
02 -
These cookies can be frozen unbaked; bake from frozen for an extra 2 minutes to enjoy freshly made cookies anytime.
03 -
Store baked cookies in an airtight container at room temperature for up to four days or freeze for longer storage.