Golden Barrel

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.

CourseCookies

Servings

about 2dozen large cookies

Servings

about 2dozen large cookies

Ingredients

1/2cup butter, at room temperature
1/2cup Golden Barrel coconut oil, in a soft-solid state
1cup Golden Barrel Organic Light Brown Sugar
1/2cup Golden Barrel organic cane sugar
2 large eggs
1tsp vanilla extract
1 1/2cups all-purpose flour
1tsp baking soda
1tsp ground cinnamon
1/2tsp salt
3cups old fashioned oats
1cup fresh cranberries, chopped
1cup pecans, chopped
1cup white chocolate chips

Instructions

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.