White Chocolate, Cranberry and Pecan cookies

White Chocolate, Cranberry and Pecan cookies


7 people made this

About this recipe: These are deliciously moreish cookies, delicious over the Christmas period.

TFountain Buckinghamshire, England, UK

Serves: 20 

  • 60g butter
  • 40g dark brown sugar
  • 50g caster sugar
  • 75g plain flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 40g rolled oats
  • 1/4 tsp 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 for 12-15 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.

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Reviews (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

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