White Chocolate Cranberry Cookies (Print Format)
Chewy cookies brimming with white chocolate, cranberries, pecans, oats, and coconut. Crisp edges, tender center.
# 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:
01 -
Chop pecans and toast in a dry skillet over medium heat for 3-5 minutes until fragrant. Remove from heat and let cool.
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.
03 -
Add eggs and vanilla extract to the butter-sugar mixture. Beat well to combine.
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.
05 -
Gently mix in oats, toasted pecans, coconut flakes, white chocolate chips, and dried cranberries, ensuring everything is evenly distributed.
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.
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.
08 -
Preheat oven to 350°F (175°C). Line baking sheets with silpat or parchment paper.
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.
10 -
Bake in the preheated oven for 10-12 minutes until the edges are golden and the centers are slightly shiny. Remove from oven.
11 -
Drain the soaked cranberries and press them, along with additional white chocolate chips, into the tops of warm cookies.
12 -
Let the cookies cool on the baking sheets for 5 minutes before transferring to a rack. Enjoy warm or cooled.
# Tips:
01 -
Chilling the dough enhances flavor and improves texture.
02 -
For even prettier cookies, add cranberries and chocolate chips immediately after baking.