White Chocolate Cranberry Cookies (Printable Recipe)

Thick chewy cookies with white chocolate chips, cranberries, toasted pecans and coconut for perfect texture.

# Ingredients You'll Need:

→ Wet Ingredients

01 - 1 cup butter, softened
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 - ½ teaspoon salt
08 - 1 teaspoon baking powder
09 - 1 teaspoon baking soda

→ Mix-ins

10 - 1 cup old fashioned oats
11 - 1¼ cups toasted pecans, roughly chopped
12 - ½ cup coconut flakes
13 - 1½ cups white chocolate chips
14 - 1¼ cups dried cranberries

→ Optional Toppings

15 - Additional white chocolate chips
16 - Soaked dried cranberries

# Steps to Follow:

01 - Chop pecans and add to a dry skillet. Cook over medium heat, stirring often, for 3 to 5 minutes until nutty and fragrant. Let cool before using.
02 - In a large bowl or stand mixer, beat softened butter alone for several minutes until light and fluffy. Add both sugars and mix well, scraping the sides and bottom to avoid pockets of unmixed butter.
03 - Mix in the eggs one at a time, then add vanilla. Beat until the mixture is smooth and emulsified.
04 - Add flour to the bowl but pause before mixing. Sprinkle salt, baking powder, and baking soda over the flour and use a spoon to blend them into the flour before combining with wet ingredients. Mix until white streaks remain.
05 - Gently fold in oats, cooled pecans, coconut flakes, white chocolate chips, and dried cranberries. Scrape the bottom of the bowl to ensure even distribution. Stop mixing as soon as combined.
06 - Refrigerate the dough for at least 1 hour and up to 24 hours. This firms up the butter and gives the oats time to absorb moisture for thicker cookies.
07 - While dough chills, cover 1 cup dried cranberries with very hot water and let sit to plump up for pressing into cookie tops later.
08 - Heat oven to 350°F. Scoop dough into golf ball-sized portions and arrange on parchment-lined baking sheets with plenty of space. Bake for 10 to 12 minutes until edges turn golden and tops lose their shine.
09 - Immediately after baking, press extra white chocolate chips and plumped cranberries onto tops for professional appearance. Cool on pan for 5 minutes before transferring to wire racks.

# Extra Tips:

01 - Thick, chewy cookies that freeze beautifully for up to 3 months
02 - Perfect for gifting, holiday platters, and cookie exchanges
03 - Dough can be shaped into balls and frozen for baking fresh cookies anytime
04 - Always toast pecans for deep nutty flavor - this step transforms the overall taste
05 - Reserve extra white chocolate chips and cranberries to press onto cookies after baking for bakery-style appearance
06 - Can substitute pecans with walnuts or omit for nut-free version

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