White Chocolate Cranberry Cookies
User Reviews
5
White Chocolate Cranberry Cookies
Description
White Chocolate Cranberry Cookies bring together a mix of butter, sugars, and eggs whipped until light, then folded with flour and leavening agents to maintain tender texture. The dough includes oats for chewiness, toasted pecans for crunch, coconut flakes for subtle sweetness, and plenty of white chocolate chips and dried cranberries for bursts of flavor and contrast. Chilling the dough firms it for better shaping and results in a soft but structured cookie once baked.
These cookies bake into a soft yet sturdy form, with visible white chocolate and cranberry pieces providing moist pockets within a well-balanced dough. The pecans add a toasty note and the coconut a mild chew, complementing the sweet and tart notes. This cookie is suitable for enjoying with tea or coffee or sharing during holidays and gatherings.
The recipe includes a tip to chill the shaped dough quickly in the freezer if pressed for time, or to freeze dough portions for convenient baking later. This helps maintain cookie shape and texture while offering flexibility in timing. Toasting pecans before mixing enhances their flavor significantly.
Ingredients
- 1 cup butter 2 sticks, softened
- 1 cup white sugar
- 1 cup brown sugar
- 2 egg large
- 1 teaspoon vanilla
- 2 cups flour spooned and leveled
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup old fashioned oats
- 1 & 1/4 cups pecans roughly chopped, toasted
- 1/2 cup coconut flakes
- 1 & 1/2 cups white chocolate chips
- 1 & 1/4 cups dried cranberries
- white chocolate chips to top cookies (optional, more
- dried cranberries soaked, to top cookies (optional, more
Instructions
- If you want to toast your pecans (you do! you do!) chop them up and throw them in a dry skillet over medium heat. Toast for 3-5 minutes, until fragrant. Don't let them burn! Remove from heat and let cool while you make the dough.
- In a large bowl or stand mixer, beat the butter until it is light and fluffy.
- Add both sugars and beat well, scraping sides and bottom.
- Add eggs and vanilla, beat well.
- Add the flour but don't mix it in. Add the salt, baking powder, and baking soda to the flour and use a small spoon to blend it with the flour a bit. Then mix in the flour, but stop before it's fully incorporated. There should still be white streaks.
- Add the oats, pecans, coconut flakes, 1 and 1/2 cups white chocolate chips, and 1 and 1/4 cups dried cranberries to the bowl. Mix in gently, making sure to scrape the sides and bottom. Don't over mix, it will make your dough tough.
- Chill the dough in the fridge for at least an hour, or up to 24 hours.*
- If you want extra pretty cookies that have bright red cranberries on top (like the photos), microwave a small bowl of water until it is very hot, then add about a cup of dried cranberries. Let sit on the counter while your dough chills, at least an hour. This rehydrates the cranberries, making them plump and colorful.
- Preheat oven to 350 degrees F. Line a couple baking sheets with a silpat or parchment paper.
- Use a large cookie scoop to shape the cookie dough. They should be about the size of a golf ball, or 2 inches across. Leave at least a couple inches in between each ball of dough.
- Bake at 350 for 10-12 minutes, until the cookies are golden on the edges and they are not too shiny in the middle. (A little shine is okay.)
- Drain the cranberries that you have soaking.
- Immediately after the cookies come out of the oven, press white chocolate chips and the plump red cranberries into the top of each cookie.
- Let them set up on the pan for about 5 minutes, then transfer to a cooling rack to cool completely. But remember that it's mandatory to eat at least one of these while they are warm! They are great dipped in milk.
Notes
- Toast pecans in a dry skillet until fragrant for best flavor before adding to dough.
- Chilling dough for at least an hour improves texture; dough can be refrigerated up to 24 hours.
- For quicker preparation, shape dough and freeze for 30 minutes before baking, or freeze shaped dough portions for baking later; add baking time if baking from frozen.
- Use a gentle mixing technique to avoid tough dough and to keep white streaks of flour for softer cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32cookies
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 240kcal | 12% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 29mg | 10% |
| Potassium | 82mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 199IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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