What better way to beat the Monday blues than with a delightful cookie?
…make that cookies – because I guarantee you won’t be able to have just one! There’s something so splendid about the combination of sweet white chocolate, buttery pecans, and tart dried cranberries. Although the flavours are quite reminiscent of the holidays, you simply can’t relegate these cookies to the month of December; they should be enjoyed year-round! Not to mention, they’ve got something for everyone, whether you like nuts, dried fruit, or chocolate.
This is a standard cookie dough recipe that I’ve used for years.
It’s been my go-to chocolate chip cookie base for so long that I’ve got it memorized; I could (and once, practically did) bake these cookies in my sleep. I only recently started swapping in other ingredients in lieu of chocolate chips.
Now, it is indeed a Monday. For me, that means my window to bake is limited to 5 pm onward. I don’t often bake after work, but when I do, I want to make sure it’s a foolproof recipe that yields excellent cookies every time. And this is that recipe!! It’s practically a one-bowl situation, which means you A) don’t need a massive kitchen with miles of counter space to make them, and B) won’t have a giant mess on your hands in the aftermath of baking! That’s always a plus in my books – and I’m sure it is in yours, too.
A Hint From Faith: Tossing the pecans, dried cranberries, and white chocolate chips in a little bit of flour before adding them to the dough ensures they stay lightly suspended in the dough… which means they won’t sink or become unevenly dispersed in your cookies!
- ½ cup unsalted butter, at room temperature
- ½ cup dark brown sugar, packed
- 6 tbsp. granulated sugar
- 1 egg
- 1 tsp. vanilla extract
- 1¼ cup all-purpose flour
- 1 tsp. baking soda
- ½ tsp. salt
- ½ cup chopped pecans
- ½ cup dried cranberries
- 1 cup white chocolate chips
- Preheat the oven to 350°.
- In a large bowl, cream the butter and sugars until smooth and fluffy. Add the egg and vanilla and combine until blended. You can use an electric mixer for this step, or do it by hand - whichever you prefer.
- Place a sieve over the bowl and sift in the flour, baking soda, and salt. Use a spatula to fold the dry ingredients into the wet, careful not to overwork the flour.
- In a small bowl, combine the pecans, cranberries, and white chocolate chips. Sprinkle with a small amount of flour, and lightly toss until they're just slightly coated.
- Add the pecans, cranberries, and white chocolate chips to the cookie dough and fold, making sure they are evenly distributed.
- Use a heaping tablespoon or small ice cream scoop to scoop the cookie dough onto a parchment-lined baking sheet. Make sure the cookies are spaced evenly, about 2 inches apart.
- Bake in the oven for 10-13 minutes, until the cookies are lightly browned along the edges. Let the cookies cool for 5 minutes before transferring to a wire rack to let them cool completely.