Cranberry Hootycreek Cookies
Delight your taste buds with Cranberry Hootycreek Cookies, a perfect blend of sweet, tart, and nutty flavors that promise to elevate your cookie game. These gourmet-style treats feature dried cranberries, creamy white chocolate chips, and crunchy pecans, all nestled in a rich, buttery base with hints of vanilla. Ready in just 25 minutes from start to finish, this easy cookie recipe is perfect for satisfying your sweet tooth or impressing guests at holiday gatherings. Soft centers, golden edges, and a dazzling mix of textures make these cookies irresistible, while their festive flair ensures they become a seasonal favorite. Serve them warm with a glass of milk or package them as a thoughtful gift—you can’t go wrong!
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Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, softened
- 0.5 cups granulated sugar
- 0.5 cups light brown sugar, packed
- 1 teaspoons vanilla extract
- 1 large egg
- 0.75 cups dried cranberries
- 0.75 cups white chocolate chips
- 0.5 cups chopped pecans
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the vanilla extract and the egg to the butter mixture, mixing until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Fold in the dried cranberries, white chocolate chips, and chopped pecans until evenly distributed.
Using a tablespoon or small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The centers should remain soft and slightly undercooked, as they will firm up while cooling.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your Cranberry Hootycreek Cookies, or store them in an airtight container at room temperature for up to 1 week!
Nutrition Facts
Calories |
3880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.0 g | 253% | |
| Saturated Fat | 102.1 g | 510% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 1555 mg | 68% | |
| Total Carbohydrate | 509.8 g | 185% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 367.2 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 505 mg | 39% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1372 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
