White chocolate, cranberry and pecan cookies

    32 min

    These are deliciously moreish cookies, delicious over the Christmas period.

    Buckinghamshire, England, UK
    12 people made this

    Makes: 20 cookies

    • 60g butter
    • 40g dark brown sugar
    • 50g caster sugar
    • 75g plain flour
    • 1/4 teaspoon baking powder
    • 1/4 teaspoon salt
    • 40g rolled oats
    • 1/4 teaspoon vanilla paste
    • 75g white chocolate, chopped
    • 40g dried cranberries, chopped
    • 25g pecans, chopped
    • 1 small egg, beaten

    Prep:20min  ›  Cook:12min  ›  Ready in:32min 

    1. Cream the butter and sugar with a whizzer.
    2. Fold in the dry ingredients.
    3. Add enough of the egg to make a consistency that you can roll.
    4. Scoop out 5 evenly sized spoonfuls from each 1/4 of the mixture so you have 20 golf ball sized balls, and put onto 2 lined baking trays. Press them down slightly with a fork.
    5. Bake at 160 C / Gas 2-3 for 12 to 15 minutes; they should just be turning brown at the edges. Leave for a couple of minutes on the baking tray then cool on a rack.

    Cook's note

    These freeze well in an airtight bag.

    Cookie how-to

    Make perfect cookies every time with our How to make cookies guide!

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    Reviews in English (3)


    I used vanilla essence instead of the paste, but these were absolutely delicious. I made a second batch with double the amounts the same day because the first vanished so quickly.  -  22 May 2013


    Very tasty, have already baked two batches. Ideal for Christmas.  -  30 Dec 2013


    these were great!  -  26 Apr 2010