Cranberry, White Chocolate, Pecan Oatmeal Cookies
 
 
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Ingredients
  • 2/3 cup pecans, lightly chopped
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 teaspoon salt
  • 1 cup room temperature butter
  • 1 1/4 cups brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp pure vanilla
  • 1 1/2 cups large flake rolled oats
  • 2/3 cup white chocolate chips
  • 2/3 cup dried cranberries
Instructions
  1. Preheat oven to 350F.
  2. Lightly toast the chopped pecans in the preheated oven on a cookie sheet, tossing around and watching closely as they will burn quite quickly. No more than 5- 7 minutes total. Remove and cool.
  3. In a bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
  4. In a stand mixer fitted with the paddle attachment, lightly cream the butter and both sugars, scraping down the sides.
  5. Add the eggs one at a time and beat after each addition.
  6. Add the vanilla and beat to combine.
  7. Turn the mixer to low and add the dry ingredients plus the oats and mix to blend. Add the white chocolate chips, pecans, cranberries and mix again.
  8. Scoop to preferred size and bake in the preheated over for about 15 minutes or until lightly golden on the edges and soft in the middle.
  9. Remove from the oven to a wire rack to cool.
Recipe by Just a Smidgen at https://justasmidgen.com/2026/06/03/cranberry-white-chocolate-pecan-oatmeal-cookies/