You can thank me later for introducing you to these scrumptious white chocolate cranberry pecan cookies!
“Those are the best cookies I’ve ever had in my life,” said The Hubs.
The man has eaten a lot of cookies. He is cultured in all things cookie.
Listen to him.
In the past, I have made white chocolate cranberry macadamia nut cookies, which are also delicious. However, this time, as the girls and I prepared for another round of Kids’ Kitchen – our collaboration with other bloggers and their kiddos – I found myself without macadamia nuts. Pecans it was.
Quite frankly, I’m really happy with how these cookies turn out with pecans. No offense to the macadamia, but we just tend to keep pecans on hand in our house. They are easy and workable for a myriad of recipes. And, although all nuts are pricey these days, the macadamia nuts seem especially pricey.
I basically used the same recipe I developed for my Chocolate Pecan Cherry Cookies.
We made cookies after bath time which is why the girls have wet hair in these pictures. It took a bit for Scooter Britches to understand that we weren’t cutting out cookies with cookie cutters this time. She said she was going to use “the star, the flower, the Santa Claus, the Mickey.”
Once she understood chocolate was involved, she was all good, although the concept of white chocolate seemed to blow her mind!
White Chocolate Cranberry Pecan Cookies
As usual, SB enjoyed adding ingredients to the mixer. I kind of let her figure out her own system – despite the mess that was made! But I just couldn’t completely turn over the wheel when it came to the flour. Helicopter momming at its finest when it came to adding the flour. And same with the eggs…because eggs.
It took her a while to get her hand-motor coordination in step enough to work the cookie scoop since it involves squeezing and letting go of the handle at a precise moment to drop the cookie. She was able to get quite a few on the sheet, but the cookies were of varying sizes so I went back later and evened out the balls of dough.
Twelve minutes in the oven brought the crispy edges I enjoy in a cookie. If you prefer softer cookies, I would suggest baking these white chocolate cranberry beauties around 10 minutes instead.
- 1 cup salted butter, softened
- 1/2 cup white sugar
- 3/4 cup brown sugar
- 2 eggs
- 1/2 tsp vanilla
- 1 tsp almond extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup pecans, chopped
- 1 1/2 cups white chocolate chips
- 1 cup dried cranberries
- Preheat oven to 350 degrees.
- In a large mixing bowl, cream softened butter and both sugars until smooth.
- Beat in the eggs, one at a time.
- Mix in the vanilla and almond extracts.
- In a small bowl, combine the flour, the baking soda, and the salt.
- Slowly add the flour mixture to the butter mixture.
- Next, add the white chocolate chips, the nuts, and the cranberries.
- Using a medium cookie scoop, drop cookies onto ungreased cookie sheet. (Leave 1-2 inches of space around each cookie.)
- Bake for 10-12 minutes or until bottoms start to brown.
Check out the other yummy treats in this month’s Kids’ Kitchen Blog Hop:
Kids’ Kitchen: Best Gingerbread Cookies | Sugar, Spice & Glitter
Chocolate Spice Cookies | Royal Little Lambs
How to Make Fluffy and Tasty Coconut Whipped Cream | Living Montessori Now
Post Link | Your Blog
Linking up these white chocolate cranberry pecan cookies with: