I had some pretty amazing Cranberry Oatmeal cookies from Whole Foods a couple months ago. I’m not a huge fan of raisins- so I thought this was a really great alternative and was really looking forward to making some of my own.
I guess I’ve finally grown up. My parents may be just as shocked when they see me eating these as they are when the watch me eat broccoli, all types of seafood and green pasta. Obviously, not my favorites when I was younger.
These cookies are absolutely delicious and so very easy to make. I suggest you try them out for Thanksgiving. Along with Pecan Bars, of course.
Cranberry-White Chocolate-Pecan-Oatmeal Cookies
Adapted from This Recipe
- 1 cup unsalted butter
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 eggs
- 2 teaspoons pure vanilla extract
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 3 cups rolled oats
- 1 cup dried cranberries (or other dried fruit)
- 1 cup white chocolate chips
- 1-1/4 cups toasted pecans
Preheat oven to 350 degrees. Cream butter and sugars until fluffy. Add eggs and vanilla. Combine dry ingredients. Add to butter mixture and stir until well blended. Add dried cranberries, white chocolate chips and pecans. Drop by teaspoonful onto parchment covered baking sheet. (I used a 2 tsp ice cream scoop). Bake about 10 to 12 minutes, or until lightly golden. Cool.
I ended up with about 80 little cookies. Plenty to share!!!