White Chocolate Cranberry Cookies (Printer-Friendly)

Chewy cookies blending white chocolate, tart cranberries, toasted pecans, oats, and coconut for rich texture.

# The Ingredients You'll Need:

→ Wet Ingredients

01 - 1 cup unsalted butter, softened (2 sticks)
02 - 1 cup granulated sugar
03 - 1 cup packed brown sugar
04 - 2 large eggs
05 - 1 teaspoon 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 teaspoon baking soda

→ Add-ins

10 - 1 cup old fashioned oats
11 - 1 1/4 cups toasted pecans, roughly chopped
12 - 1/2 cup coconut flakes
13 - 1 1/2 cups white chocolate chips
14 - 1 1/4 cups dried cranberries

→ Optional Toppings

15 - Additional white chocolate chips
16 - Soaked dried cranberries

# Step-by-Step Instructions:

01 - Chop pecans and toast them in a dry skillet over medium heat for 3 to 5 minutes until fragrant. Remove from heat and allow to cool.
02 - In a large bowl or stand mixer, beat the softened butter until light and fluffy. Add granulated and brown sugars and beat thoroughly, scraping sides and bottom.
03 - Add eggs and vanilla extract to the butter and sugar mixture. Beat until fully combined.
04 - In a separate bowl, combine flour with salt, baking powder, and baking soda using a small spoon to blend evenly. Add this dry mixture to the wet ingredients and mix until mostly combined, leaving some white streaks for tenderness.
05 - Fold in oats, toasted pecans, coconut flakes, white chocolate chips, and dried cranberries, ensuring even distribution throughout the dough.
06 - Refrigerate the dough for at least 1 hour and up to 24 hours to develop flavor and improve texture. For expedited preparation, shape dough onto pans and freeze for 30 minutes.
07 - While dough chills, soak dried cranberries in very hot water for a minimum of 1 hour to enhance vibrancy for topping.
08 - Preheat oven to 350°F (175°C). Line baking sheets with silpat mats or parchment paper to prevent sticking.
09 - Using a large cookie scoop, portion dough into balls approximately 2 inches in diameter. Place them spaced by a couple of inches on prepared baking sheets.
10 - Bake in the preheated oven for 10 to 12 minutes until edges turn golden and centers appear slightly glossy. Remove from oven promptly.
11 - Drain soaked cranberries and gently press them along with additional white chocolate chips onto the tops of warm cookies to enhance appearance and flavor.
12 - Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

# Extra Tips:

01 - Chilling the dough enhances flavor and texture.
02 - Adding cranberries and chocolate chips immediately after baking gives a more aesthetically pleasing presentation.

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