I just had to have cookies yesterday and voila: Oatmeal White Chocolate Cranberry Pecan Cookies! These cookies were so delicious that I couldn’t wait to type up the recipe for you! The base of this recipe is my super soft Oatmeal Chocolate Chip Cookies, but I gave them a Christmas-y twist with white chocolate, dried cranberries, and toasted pecans. Yum!
I love dried cranberries in cookies. They’re soft and chewy and add a wonderful flavor. I intended to use white chocolate chips but alas, I was out so I chopped up a white chocolate baking bar and y’all, it was delicious!
The dough does need to chill for an hour so plan accordingly. Otherwise it’ll just be too sticky to work with and won’t bake up properly. Have the courage to pull them out when they’re still a little wet in the center (scary, I know!) and the let the residual heat from the cookie sheets finish the cookies. They’ll stay soft for days with this method!
With a hint of cinnamon and molasses (don’t skip it!), this is a fantastic holiday cookie or a delicious recipe for a Tuesday. 😉
Oatmeal White Chocolate Cranberry Pecan Cookies
1 cup unsalted butter, at room temperature
1 cup dark brown sugar
1/2 cup granulated sugar
1 tsp molasses
2 tsp vanilla extract
1.5 cups all-purpose flour
2 tsp ground cinnamon
1 tsp salt
1 tsp baking soda
3 cups old fashioned rolled oats
4 oz white chocolate baking bar, chopped, or 1 cup white chocolate chips
1/2 cup dried cranberries
1/2 cup chopped pecans, toasted
- Beat butter for one minute until smooth. Cream together butter and sugars, about 2-3 minutes.
- Whisk egg, molasses, and vanilla together in a small bowl, then add to butter-sugar mixture. Mix on medium speed until combined. Measure flour, cinnamon, salt, and baking soda on top and mix well.
- Stir in oats and white chocolate, dried cranberries, and toasted pecans, then cover dough and chill in the fridge for one hour.
- Preheat oven to 375 degrees Fahrenehit. Portion dough to about 30-36 good sized cookies and set about 2″ apart on baking sheets. Bake for 8-12 minutes or until the edges are brown but the centers are slightly wet. Remove from oven and let cool on the baking sheets for five minutes before removing to a cooling rack.