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Cranberry Pecan White Chocolate Cookies

Total Time: 30 minutes 
Preparation Time: 15 minutes 
Baking Time: 12 minutes 
Yields: 3 dozen 

  • 150g Plain Flour
  • ½ tsp Baking Soda (The recipe called for baking powder and I misread it as baking soda)
  • ½ tsp Salt
  • 75g Rolled Oats (Old fashioned)
  • 125g Soft Butter
  • 75g Dark Brown Sugar
  • 100g Superfine Sugar
  • 1 Large Egg
  • 1 tsp Vanilla Extract
  • 75g Dried Cranberries
  • 50g roughly chopped Pecans
  • 150g White Chocolate Chips
  • Preheat the oven to 180oC/ 350°F/gas mark 4.
  • Measure out the flour, baking soda, salt and rolled oats into a bowl.
  • Put the butter and sugars into another bowl and beat together until creamy. I used my hand electric mixer and then beat in the egg and vanilla.
  • Beat in the flour, baking powder, salt and oat mixture and then fold in the cranberries, chopped pecans and chocolate chips.
  • Roll tablespoonfuls of dough into a ball with your hands, and flatten it a little and then place them on an aluminium lined baking sheet. I used 3 baking sheets but had t bake them in 2 batches, as my oven could take in only 2 sheets at a time.
  • Bake them of for 12 minutes. When ready, the cookies will be tinged a pale gold, but be too soft to lift immediately off the tray, so leave the tray on a cool surface and let them harden for about 5 minutes. Remove with a spatula to cool fully on a wire rack.  Oven temperatures vary from oven to oven. So don't go with baking time.