Cranberry and White Chocolate Cookies
Updated May 7, 2024
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup all-purpose flour
- ½teaspoon baking powder
- ½teaspoon salt
- 1cup rolled oats
- 9tablespoons (1 stick plus 1 tablespoon) unsalted butter at room temperature
- ½cup dark brown sugar
- ½cup superfine sugar
- 1large egg
- ½teaspoon vanilla extract
- ½cup dried cranberries
- ½cup pecans, roughly chopped
- ¾cup white chocolate chips
Nutritional analysis per serving (36 servings)
103 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 8 grams sugars; 1 gram protein; 44 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. In a mixing bowl, combine the flour, baking powder, salt and oats. In the bowl of an electric mixer, combine butter and sugars. Beat until smooth. Add egg and vanilla, and mix again.
- Step 2
Add flour mixture and beat until well blended. Add cranberries, pecans and white chocolate chips, and mix gently until blended. Refrigerate bowl for 10 minutes.
- Step 3
Line two baking sheets with a nonstick liner or parchment paper. Roll dough into balls (about 2 tablespoons per ball), and place them 1½ inches apart on baking sheets. Press each ball gently with a fork to flatten it into a fat disk. Place sheets in oven on two racks. Bake just until cookies are pale gold, about 15 minutes; they will still be soft when hot. Cool cookies on sheet for 5 minutes, then cool on a wire rack.
Private Notes
Comments
2nd time making these. I used 3/4 cup AP flour to 1/4 cup whole wheat pastry flour & took out 2 tablespoons EACH from the white & brown sugars. These are now not so sweet.
These were good, albeit a bit sweeter than I like. Next time, I'll knock back on the sugars by a few tablespoons to see if I can make them less sweet.
I like these cookies, though next time I will use a larger scoop. Be forewarned, they don't spread a lot so a smaller scoop will yield a smaller cookie than some recipes. Also I'm hoping that the larger cookie will be a bit less crisp. I am surprised that the inclusion of the oats didn't result in a chewier result. Even so I will be making them again.
These cookies were so delicious! I may have overbaked slightly, and they are a bit crunchy, but it doesn't change the enjoyment of eating these at all. Will definitely be making again!
A Holiday favorite. I make these every year and they disappear quickly.
I read the reviews, followed the recipe exactly as written however I didn't have super fine sugar so I used regular granulated sugar. They don't seem too overly sweet to me. I will definitely use this recipe again during the holidays!
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