White Chocolate Cranberry Treats (Print-Friendly Version)

Thick, chewy cookies combining white chocolate, tart cranberries, toasted pecans, oats, and coconut for a flavorful finish.

# Ingredients:

→ Fats and Sugars

01 - 1 cup unsalted butter, softened
02 - 1 cup granulated sugar
03 - 1 cup packed brown sugar

→ Wet Ingredients

04 - 2 large eggs
05 - 1 teaspoon pure 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

→ Add-ins

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

→ Toppings

15 - Additional white chocolate chips
16 - Soaked dried cranberries

# Steps:

01 - Chop pecans and toast them in a dry skillet over medium heat for 3 to 5 minutes until fragrant. Let cool completely before use.
02 - Beat softened butter until light and fluffy. Add granulated and brown sugar, mixing thoroughly and scraping the bowl to avoid unmixed pockets.
03 - Add eggs one at a time, mixing well between additions. Stir in vanilla extract until the mixture is smooth and pale.
04 - Combine flour with salt, baking powder, and baking soda by blending the dry ingredients together before adding to the wet mixture. Mix just until some streaks of flour remain.
05 - Gently fold oats, cooled toasted pecans, coconut flakes, white chocolate chips, and dried cranberries into the dough. Scrape the bowl bottom and stop mixing once evenly combined.
06 - Refrigerate the dough for at least 1 hour and up to 24 hours to firm the butter and hydrate oats, resulting in thick, well-shaped cookies.
07 - While chilling dough, soak 1 cup dried cranberries in very hot water to plump for topping decoration later.
08 - Preheat oven to 350°F. Line baking sheets with parchment paper. Scoop dough into golf ball–sized portions, arrange with space for spreading, and bake for 10 to 12 minutes until edges are golden brown.
09 - Immediately after baking, press additional white chocolate chips and plumped cranberries onto cookie tops. Cool on baking sheets for 5 minutes, then transfer to wire racks.

# Notes & Tips:

01 - Chilling dough enhances thickness and texture, while toasted pecans deepen flavor. Soaking cranberries improves their color and softness for an appealing finish.
02 - Dough can be frozen either as raw balls or baked cookies and will keep well up to 3 months.

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