Cranberry Pecan White Chip Cookies Recipes

Steps:

• Preheat oven to 350°. In a large bowl, combine cookie dough, pecans, chips, cranberries and vanilla. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets., Bake until lightly browned, 10-12 minutes. Cool 2 minutes before removing from pans to wire racks. Store in an airtight container.

Steps:

• 1. ***** change it up a little by replacing the vanilla with 1/2 tsp orange extract and 1 tsp grated orange peel.
• 2. Preheat oven to 350°. Line baking sheets with parchment paper or silpat and set aside.
• 3. Place butter and sugar into large mixing bowl and beat until creamy and fluffy. Mix in eggs, sour cream, salt, baking soda and vanilla and beat until well incorporated.
• 4. Gradually add flour to mixture about 1/2 cup at a time until well incorporated. This dough will be a bit on the sticky side. It should be tight enough to scoop without leaving half of it in the scoop. Add up to 1/2 cup of additional flour if needed.
• 5. Stir in the pecans, cranberries and white chocolate chips. Put dough in refrigerator for about 20 minutes just to chill slightly.
• 6. Drop by small cookie scoop full or rounded tablespoon. Place them about an inch apart .. they won't spread. At this point you could sprinkle the tops with a bit of turbinado sugar - optional - if you like a little extra crunch in your cookies. Bake for about 10 minutes or just until they begin to lightly brown on edges. They will be blonde on top so if you try to cook them until they are browned they will be over baked.
• 7. Cool on the baking sheet for about 3 minutes then removed to wire rack to cool completely. Store in an airtight container.

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in cranberries, baking chips and pecans., Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until light brown. Remove from pans to to wire racks to cool.

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• In a stand mixer fitted with the paddle attachment, combine the butter and brown sugar, and mix well. Add the pudding and mix until incorporated, then add the eggs and vanilla, and mix well.
• In a separate bowl, mix together the flour, baking soda, cinnamon and salt. With the mixer set to low speed, add the dry ingredients to the butter mixture. Continue mixing on low speed and add the cinnamon chips, pecans and cranberries until just combined. Portion the cookies out using a 2-tablespoon cookie scoop and place on the prepared baking sheet. Bake for 13 minutes.
• Note: This recipe has been updated and may differ from what was originally published or broadcast.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.