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.