White Chocolate Cranberry Cookies (Printer-Friendly Version)
Buttery cookies with creamy white chocolate, tangy cranberries, oats, and toasted pecans. Chewy, thick, golden edged.
# What You'll Need:
→ Cookie Dough
01 -
1 cup (2 sticks) unsalted butter, softened
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1 cup white sugar
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1 cup packed dark brown sugar
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2 large eggs
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2 teaspoons pure vanilla extract
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2 cups all-purpose flour
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1 teaspoon salt
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1 teaspoon baking powder
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1 teaspoon baking soda
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2 cups old-fashioned rolled oats
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1 cup chopped toasted pecans
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1 cup unsweetened coconut flakes
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1 1/2 cups white chocolate chips, plus extra for topping
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1 cup dried cranberries, plus extra for topping
# Steps to Follow:
01 -
Add chopped pecans to a dry skillet over medium heat. Stir frequently for 3–5 minutes, until fragrant and golden. Remove from heat and allow to cool completely.
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In a large mixing bowl or stand mixer, beat the softened butter for several minutes until creamy and pale. Add white and dark brown sugar and mix thoroughly, scraping down the bowl as needed.
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Add eggs individually, mixing until fully blended after each addition. Stir in pure vanilla extract and beat until smooth and emulsified.
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Add flour to the bowl; sprinkle salt, baking powder, and baking soda over the flour and gently blend into the flour with a spoon. Incorporate into the wet ingredients, mixing until only a few streaks of flour remain.
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Gently fold in rolled oats, toasted pecans, coconut flakes, white chocolate chips, and dried cranberries. Ensure the mixture is evenly combined, but do not overmix.
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Cover and refrigerate the dough for at least 1 hour and up to 24 hours to enhance flavor and structure.
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While the dough chills, soak additional dried cranberries for topping in hot water for 10–15 minutes. Drain thoroughly before use.
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Preheat oven to 350°F (175°C). Scoop dough into golf-ball-sized portions and space evenly on parchment or silicone-lined baking sheets. Bake for 10–12 minutes, until edges are golden and tops lose their wet sheen.
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Immediately after baking, gently press extra white chocolate chips and plumped cranberries onto each cookie. Let cookies cool for 5 minutes on baking sheets before transferring to wire racks to finish cooling.
# Additional Tips:
01 -
Chilling the dough is crucial for a thick, chewy center and crisp edges.
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Toasting pecans intensifies their nutty aroma and improves depth of flavor.
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Cookies freeze exceptionally well; shape dough balls and freeze for easy baking later.