Cranberry Hootycreeks
Cranberry Hootycreeks are the ultimate festive cookie, blending soft, chewy texture with a medley of flavors and textures perfect for the holiday season—or any time you’re craving a sweet treat. These cookies feature a delightful combination of tart dried cranberries, creamy white chocolate chips, and crunchy pecans, all nestled in a buttery, oatmeal-infused dough with hints of vanilla. Quick and easy to make, this recipe requires just 15 minutes of prep time and yields 24 irresistibly golden cookies. With their perfect balance of sweetness and nuttiness, Cranberry Hootycreeks are an ideal snack, dessert, or homemade gift. Whether you’re serving them warm from the oven or storing them for a week of indulgence, these cookies deliver rich flavor in every bite.
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Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 0.5 teaspoons baking soda
- 0.5 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 eggs
- 1 cups old-fashioned oats
- 0.75 cups dried cranberries
- 0.75 cups white chocolate chips
- 0.5 cups pecans, chopped
Instructions
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large bowl, use a hand or stand mixer to cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
Add the vanilla extract and egg to the butter-sugar mixture. Beat until fully incorporated.
Gradually mix in the dry ingredients from the medium bowl until combined, being careful not to overmix.
Stir in the oats, dried cranberries, white chocolate chips, and chopped pecans using a spatula or wooden spoon.
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The centers will still look slightly soft.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.9 g | 260% | |
| Saturated Fat | 103.1 g | 515% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 2148 mg | 93% | |
| Total Carbohydrate | 564.6 g | 205% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 367.4 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 547 mg | 42% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1700 mg | 36% | |
*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.
