White Chocolate Cranberry Cookies

Category: Treats That Make Everything Better

White chocolate cranberry cookies deliver a delightful blend of creamy sweetness from white chocolate and a tart pop from dried cranberries. Chopped toasted pecans and coconut flakes add depth and texture, while old fashioned oats create a hearty chew. Each cookie is thick and golden on the outside, yet soft in the middle. The dough benefits from a chill, ensuring optimum flavor and structure, while a final press of extra chocolate chips and plump cranberries on top creates an inviting finish. Enjoy them freshly baked, still warm, and slightly gooey, perfect with a cold glass of milk.

Clare Recipes
Created By Lily Chen
Updated on Sun, 17 Aug 2025 17:00:44 GMT
White chocolate cranberry cookies. Save
White chocolate cranberry cookies. | lilicooks.com

These White Chocolate Cranberry Cookies are everything I want in a bakery treat. Each bite is filled with creamy white chocolate chips sweet-tart cranberries toasted pecans and just the right amount of coconut for a little chewyness and depth. The oats create a satisfying texture that holds up perfectly with crisp edges and a buttery soft center. These cookies are based on crowd-favorite Texas Cowboy Cookies but with a holiday twist that makes them irresistible all year round.

I first made these cookies as a last minute dessert for a family get together and nobody could believe how quickly they disappeared. Now they are the most requested treat in our holiday rotation.

Ingredients

  • Butter: Use high quality butter for rich flavor and a tender texture. Make sure it is softened before starting.
  • White sugar: Gives sweetness and helps create that classic cookie crisp edge.
  • Brown sugar: Adds moisture and caramel undertones. The darker the sugar the richer the flavor.
  • Eggs: Provide structure and help bind all the ingredients together.
  • Vanilla: Choose pure vanilla extract for the best flavor.
  • Flour: Use all-purpose and measure using the spoon and level method for accuracy.
  • Salt: Essential to balance the sweetness and bring out all the flavors.
  • Baking powder: Lifts the cookies for a thicker result.
  • Baking soda: Helps the cookies spread and become chewy.
  • Old fashioned oats: Use rolled oats for a heartier texture not quick oats.
  • Toasted pecans: Toasting is key for deep nutty notes.
  • Coconut flakes: Adds chewy texture and depth. Look for unsweetened if you want the sweetness just from the other mix-ins.
  • White chocolate chips: Splurge on a good brand for creamy melt-in-your-mouth results.
  • Dried cranberries: Juicy and tangy. Soaking them before adding to the top boosts color and softness.
  • Optional extra white chocolate chips and extra cranberries for topping make the finish bakery-beautiful.

Step-by-Step Instructions

Toast the Pecans:
Chop pecans and add to a dry skillet. Cook over medium heat stirring often for three to five minutes until nutty and fragrant. Let cool before using. This step brings out incredible flavor—do not skip it unless you absolutely have to.
Cream the Butter and Sugars:
In a large bowl or stand mixer beat softened butter alone for several minutes until light and fluffy. Add in both sugars and mix well scraping the sides and bottom to avoid pockets of unmixed butter.
Add Eggs and Vanilla:
Mix in the eggs one at a time and then add vanilla. Beat until the mixture is smooth and emulsified.
Combine Dry Ingredients:
Add flour to the bowl but pause before mixing. Sprinkle salt baking powder and baking soda over the flour and use a spoon to blend just those into the flour a bit before combining everything with the wet ingredients. Mix until you still see white streaks.
Add Mix-ins:
Gently fold in oats cooled pecans coconut flakes white chocolate chips and dried cranberries. Scrape the bottom of the bowl to make sure nothing hides. Stop mixing as soon as combined for the softest cookies.
Chill the Dough:
Refrigerate the dough for at least one hour and up to twenty-four hours. This firms up the butter and gives the oats time to soak up some moisture which leads to thick stunning cookies.
(Optional) Soak Cranberries for Topping:
While dough chills cover a cup of dried cranberries with very hot water and let sit to plump up. This makes them beautifully bright and juicy for pressing into the tops later.
Shape and Bake:
Heat oven to three hundred fifty degrees Fahrenheit. Scoop dough balls about golf-ball size and arrange on parchment or silicone-lined baking sheets leaving plenty of space. Bake for ten to twelve minutes until edges turn golden and tops just lose their shine.
Decorate and Cool:
Right after baking press a few extra white chocolate chips and the plumped cranberries onto the tops for a professional look. Allow to cool on the pan around five minutes before transferring to wire racks.
White chocolate cranberry cookies on a plate. Save
White chocolate cranberry cookies on a plate. | lilicooks.com

My favorite ingredient here is the toasted pecan. The aroma that fills the kitchen brings me straight back to childhood holidays when my mother would toast nuts for all her baking projects. These cookies have become our Saturday tradition with the kids helping press on the toppings before the final cool.

Storage Tips

Keep cookies in an airtight container at room temperature and they will stay fresh for about four days. For longer storage pop them in the freezer—individually wrapped or as a whole batch. To enjoy later let them thaw at room temperature or pop in a warm oven for a few minutes for that just-baked taste.

Ingredient Substitutions

You can swap the pecans for walnuts or skip them if you need nut free. Use raisins or dried cherries in place of cranberries for a different flavor. If you do not have coconut just leave it out—the cookies will still have a lovely texture and taste.

Serving Suggestions

These cookies are at their best slightly warm with milk or coffee. I love stacking them on a pretty holiday plate for cookie swaps or serving with vanilla ice cream for an easy dessert.

A plate of white chocolate cranberry cookies. Save
A plate of white chocolate cranberry cookies. | lilicooks.com

Cultural and Seasonal Context

White chocolate and cranberry is a classic holiday combination but these cookies are too good to save for winter. Their sturdy bite and festive look make them a favorite for bake sales birthday parties and even summer picnics.

Recipe FAQs

→ Can I use fresh cranberries instead of dried?

Dried cranberries provide a concentrated sweet-tart flavor and better texture for these cookies. Fresh cranberries may add excess moisture and are not recommended.

→ How do I toast pecans properly?

Chop pecans and add them to a dry skillet over medium heat. Stir for 3-5 minutes until fragrant, making sure they don't burn, then let cool.

→ Why is chilling the dough important?

Chilling allows the flour to hydrate and fats to solidify, leading to thicker cookies with improved texture and flavor.

→ Can the dough be frozen for later use?

Yes, shape dough balls and freeze. Bake from frozen with a few extra minutes added to the baking time for fresh cookies anytime.

→ What role does coconut play in the cookies?

Coconut adds subtle sweetness and chewy texture, complementing the white chocolate and cranberries beautifully.

→ How do I keep the cranberries on top plump and vibrant?

Soak dried cranberries in hot water while the dough chills, then press them onto cookies immediately after baking for a bright, colorful finish.

White Chocolate Cranberry Cookies

Chewy cookies brimming with white chocolate, cranberries, pecans, oats, and coconut. Crisp edges, tender center.

Preparation Time
20 min
Cooking Time
10 min
Overall Time
30 min
Created By: Lily Chen

Category: Sweet Stuff

Skill Level: Moderate

Cuisine Type: American

Output: 32 Serves (32 cookies)

Dietary Options: Vegetarian

Ingredients

→ Wet Ingredients

01 1 cup butter, softened (2 sticks)
02 1 cup white sugar
03 1 cup brown sugar
04 2 large eggs
05 1 teaspoon vanilla extract

→ Dry Ingredients

06 2 cups all-purpose flour, spooned and leveled
07 1/2 teaspoon salt
08 1 teaspoon baking powder
09 1 teaspoon baking soda

→ Add-ins

10 1 cup old fashioned oats
11 1 1/4 cups toasted pecans, roughly chopped
12 1/2 cup coconut flakes
13 1 1/2 cups white chocolate chips
14 1 1/4 cups dried cranberries

→ Optional Toppings

15 Additional white chocolate chips
16 Soaked dried cranberries

Steps

Step 01

Chop pecans and toast in a dry skillet over medium heat for 3-5 minutes until fragrant. Remove from heat and let cool.

Step 02

In a large bowl or stand mixer, beat the softened butter until light and fluffy. Add both sugars and beat well, scraping the sides and bottom.

Step 03

Add eggs and vanilla extract to the butter-sugar mixture. Beat well to combine.

Step 04

In a separate bowl, add salt, baking powder, and baking soda to the flour. Use a small spoon to blend, then add this mixture to the wet ingredients. Mix until mostly combined, leaving some white streaks.

Step 05

Gently mix in oats, toasted pecans, coconut flakes, white chocolate chips, and dried cranberries, ensuring everything is evenly distributed.

Step 06

Refrigerate the cookie dough for at least 1 hour or up to 24 hours. If in a hurry, shape dough onto pans and freeze for 30 minutes.

Step 07

To create vibrant cranberry toppings, soak a small bowl of dried cranberries in very hot water for at least 1 hour while dough chills.

Step 08

Preheat oven to 350°F (175°C). Line baking sheets with silpat or parchment paper.

Step 09

Use a large cookie scoop to shape the dough into balls about 2 inches across. Space them a couple of inches apart on baking sheets.

Step 10

Bake in the preheated oven for 10-12 minutes until the edges are golden and the centers are slightly shiny. Remove from oven.

Step 11

Drain the soaked cranberries and press them, along with additional white chocolate chips, into the tops of warm cookies.

Step 12

Let the cookies cool on the baking sheets for 5 minutes before transferring to a rack. Enjoy warm or cooled.

Tips

  1. Chilling the dough enhances flavor and improves texture.
  2. For even prettier cookies, add cranberries and chocolate chips immediately after baking.

Required Tools

  • Mixing bowl
  • Stand mixer or hand mixer
  • Baking sheets
  • Spatula or wooden spoon
  • Silpat or parchment paper
  • Cooling rack

Allergy Information

Always check each ingredient for allergens, and consult a medical professional if unsure.
  • Contains dairy (butter and white chocolate).
  • Contains gluten (flour).
  • Contains nuts (pecans).
  • Contains coconut.

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.
  • Calories: 240
  • Fats: 13 g
  • Carbohydrates: 30 g
  • Proteins: 3 g