Cranberry Oatmeal Pecan White Chocolate Chip Cookies
Fun, festive, and oh-so tasty, these cranberry oatmeal pecan white chocolate chip cookies are a must-make this holiday season. A satisfying and hearty cookie, they embody the taste of Christmas.
Well Christmas season is upon us, folks. How did that happen? Every year I think I have all the time in the world, and every year it surprises me that Christmas season is already come and gone before you know it. It’s been quite the year and I want to make this Christmas a memorable one for my family. Our Thanksgiving plans were foiled because of sickness so I’m hoping to be able to do some fun things with my boys for Christmas.
Of course Christmas baking is always a tradition I love. And every year I try to make a new-to-us cookie. Recently I’ve been embracing fresh cranberries. I made this cranberry kuchen a few weeks ago and decided we needed cranberry cookies in our lives too. There’s just something so yummy (and festive!) about fresh cranberries…I can’t get enough. It’s funny because I don’t ever remember my mom making things with fresh cranberries growing up. Well things are different for my boys…I hope they’ll remember the tastiness of tart cranberries in their childhood. 🙂
I know I’ve never made a cookie with fresh cranberries in it before. So this was a bit different. This cookie is actually chockfull of all kinds of goodies–oatmeal, pecans (or you can use walnuts), white chocolate…goodness in every bite. Because of the added oatmeal, you can almost eat this cookie as a quick on-the-go breakfast–it’s super hearty and filling! It would pair nicely with a steaming cup of Joe…I’m just sayin’. 😉
I used both butter as well as Golden Barrel coconut oil. Each fat brings its own unique perspective to the cookie. Butter, because you can’t beat its flavor, but coconut oil to make the cookie nice and chewy. The combination is the best of both worlds.
These cranberry oatmeal pecan white chocolate chip cookies would be the perfect addition to a Christmas platter of cookies for friends and family. Try adding them to your baking this year–you won’t be disappointed!
| Servings |
| about 2 dozen large cookies |
|
| Fun, festive, and oh-so tasty, these cranberry oatmeal pecan white chocolate chip cookies are a must-make this holiday season. A satisfying and hearty cookie, they embody the taste of Christmas.
|
- 1/2 cup butter, at room temperature
- 1/2 cup Golden Barrel coconut oil, in a soft-solid state
- 1 cup Golden Barrel Organic Light Brown Sugar
- 1/2 cup Golden Barrel organic cane sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3 cups old fashioned oats
- 1 cup fresh cranberries, chopped
- 1 cup pecans, chopped
- 1 cup white chocolate chips
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicon baking mat.
- In a bowl attached to a stand mixer (or with a hand mixer), cream together butter, coconut oil and sugars until creamy. Add in eggs, one at a time, along with vanilla extract and mix until creamy.
- In a separate medium-sized bowl, whisk together dry ingredients: flour, baking soda, cinnamon, and salt.
- With mixer on low speed, gradually add dry ingredients to wet ingredients, mixing until just combined. Stir in oatmeal, cranberries, pecans, and white chips.
- Using a cookie scoop (I used a large one), measure out scoops of dough and place on prepared sheets, making sure there's room in between. Press dough down slightly to help with spreading. Bake for 10-14 minutes or until edges are slightly browned. Cool on baking sheet for 10 minutes before transferring to wire rack to cool completely. Store in airtight container.
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I love that this recipe uses fresh cranberries. Then it calls for coconut oil. Thank you for sharing this recipe
Taste great, but they turned out flat. Not enough flour in the recipe. I was very disappointed.