White Chocolate Cranberry Cookies
These White Chocolate Cranberry Cookies have got it all: tons of white chocolate, juicy cranberries, chopped toasted pecans, flaked coconut, old fashioned oats, oh my! They are thick and chewy and slightly crisp on the edges with a tender center. They are based on these Texas Cowboy Cookies, one of the most popular recipes on my blog!
Ingredients
- 1 cup (2 sticks) butter, softened
- 1 cup white sugar
- 1 cup brown sugar
- 2 large eggs
- 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 and 1/4 cups toasted pecans, roughly chopped
- 1/2 cup coconut flakes
- 1 and 1/2 cups white chocolate chips
- 1 and 1/4 cups dried cranberries
- more white chocolate chips, to top cookies (optional)
- more dried cranberries (soaked), to top cookies (optional)
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.
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