Chewy White Chocolate Cranberry (Print Version)
Chewy cookies studded with white chocolate, cranberries, oats, and toasted pecans, offering balanced textures and flavors.
# What You'll Need:
→ Dough Base
01 -
1 cup unsalted butter, softened
02 -
3/4 cup white sugar
03 -
3/4 cup packed brown sugar
04 -
2 large eggs, at room temperature
05 -
2 teaspoons pure vanilla extract
→ Dry Ingredients
06 -
2 cups all-purpose flour, spooned and leveled
07 -
1/2 teaspoon salt
08 -
1 teaspoon baking powder
09 -
1/2 teaspoon baking soda
→ Texture & Flavor Additions
10 -
1 cup old-fashioned oats
11 -
1 cup toasted pecans, finely chopped
12 -
3/4 cup unsweetened coconut flakes
13 -
1 1/4 cups white chocolate chips, plus extra for topping
14 -
1 1/4 cups dried cranberries, divided (1 cup for dough, 1/4 cup for topping and soaking)
# Steps to Follow:
01 -
Finely chop pecans and toast in a dry skillet over medium heat for 3–5 minutes until fragrant and lightly golden. Transfer to a plate and allow to cool completely.
02 -
In a large mixing bowl or stand mixer, beat softened butter for 2–3 minutes until light and creamy. Add white sugar and brown sugar; continue to beat until thoroughly blended and smooth, scraping down bowl sides as needed.
03 -
Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in vanilla extract until uniform.
04 -
Whisk flour, salt, baking powder, and baking soda in a separate bowl until evenly combined.
05 -
Gradually stir the dry ingredients into the wet mixture, blending until just a few streaks of flour remain. Avoid overmixing for optimal tenderness.
06 -
Using a spatula, gently fold in oats, toasted pecans, coconut flakes, 1 1/4 cups white chocolate chips, and 1 cup dried cranberries to distribute evenly throughout the dough.
07 -
Cover the dough and refrigerate for at least 1 hour or up to 24 hours. For a quicker option, scoop dough into balls and freeze for 30 minutes to firm.
08 -
During chilling, soak 1/4 cup reserved dried cranberries in very hot water for 1 hour. Drain thoroughly before using as a topping.
09 -
Heat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
10 -
Scoop dough into large balls, about 2 inches across, and arrange on prepared sheets, spacing several inches apart.
11 -
Bake for 10–12 minutes until cookie edges are golden but centers remain slightly shiny for a chewy texture.
12 -
Immediately after baking, press soaked cranberries and additional white chocolate chips gently into the tops of warm cookies.
13 -
Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to finish cooling. Enjoy warm or at room temperature.
# Additional Notes:
01 -
Chilling the dough is crucial for flavor depth and a chewy texture.
02 -
Toasted pecans deliver a distinct warmth and crunch—do not skip toasting for best flavor.
03 -
Freeze baked cookies in layers with parchment for up to three months; thaw at room temperature before serving.
04 -
Oats supply extra fiber while balancing the texture between softness and chewiness.