Description

Delightfully chewy white chocolate cranberry cookies packed with toasted pecans, oats, and coconut flakes. These cookies combine sweet white chocolate chips and tart dried cranberries for a perfect balance of flavors and textures. Chilling the dough enhances the flavor, and topping each warm cookie with rehydrated cranberries and extra white chocolate chips creates a beautiful and tasty treat ideal for any occasion.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour (spooned and leveled)
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup old fashioned oats
1/2 cup coconut flakes

Wet Ingredients

1 cup butter, softened (2 sticks)
1 cup white sugar
1 cup brown sugar
2 large eggs
1 teaspoon vanilla extract

Add-ins

1 1/4 cups toasted pecans, roughly chopped
1 1/2 cups white chocolate chips
1 1/4 cups dried cranberries
Additional white chocolate chips, for topping (optional)
Additional dried cranberries (soaked), for topping (optional)

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Instructions

Toast Pecans: If desired, chop pecans and toast them in a dry skillet over medium heat for 3-5 minutes or until fragrant. Avoid burning. Remove from heat and allow to cool while preparing dough.
Cream Butter: In a large bowl or stand mixer, beat softened butter until light and fluffy.
Add Sugars: Incorporate the white and brown sugars and beat well, scraping the sides and bottom of the bowl as needed.
Add Eggs and Vanilla: Beat in the eggs one at a time and add the vanilla extract, mixing thoroughly.
Prepare Flour Mixture: Combine flour, salt, baking powder, and baking soda in a separate bowl. Add flour mixture to the wet ingredients but do not fully incorporate; mix until white streaks remain.
Add Mix-ins: Gently fold in oats, toasted pecans, coconut flakes, white chocolate chips, and dried cranberries, scraping down bowl sides. Avoid overmixing to prevent tough dough.
Chill Dough: Refrigerate the dough for at least 1 hour, up to 24 hours for best flavor and texture.
Soak Cranberries for Topping: Microwave a small bowl of water until very hot, add about 1 cup dried cranberries, and let them soak while the dough chills to soften and plump.
Preheat Oven: Set oven to 350°F (175°C). Line baking sheets with silpat mat or parchment paper.
Scoop Cookies: Using a large cookie scoop, form dough balls about 2 inches in diameter (golf ball size). Space at least 2 inches apart on the baking tray.
Bake: Bake cookies at 350°F for 10-12 minutes or until edges are golden and centers are slightly shiny but not wet.
Drain Cranberries: Drain the soaked cranberries prepared earlier.
Add Toppings: Immediately after removing cookies from the oven, press additional white chocolate chips and plump cranberries on top of each cookie.
Cool and Serve: Allow cookies to set on the pan for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm for best flavor, especially with a glass of milk.

Notes

Toasting pecans enhances their flavor but can be skipped if preferred.
Chilling the dough is crucial for the best texture and flavor development.
Soaked cranberries used for topping make the cookies look more attractive and add moist bursts of cranberry flavor.
If you don’t want to soak cranberries, simply omit the topping step or use dried cranberries as-is.
Use parchment paper or a silpat mat to prevent sticking and promote even baking.
Be careful not to overmix flour to avoid tough cookies with heavy texture.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.