Chocolate purists need to take a chill pill and give white chocolate a break. Who cares if it doesn’t have cocoa solids and hence, technically not chocolate. White chocolate is sweet creamy and delicious and by far my favorite of all the chocolates. And it works wonders in this cookie. It’s sweetness pairs wonderfully with the tart cranberries. Along with the crunchy surprise from pecans and yummy hearty oats, there will definitely be a party in your mouth after the first bite.
Cranberry and White Chocolate Oatmeal Cookies
1 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup quick-cooking oats
1 stick (8 tablespoons ) plus 1 tablespoon unsalted butter, at room temperature
1/2 cup packed dark brown sugar
1 teaspoon vanilla extract
1/2 cup dried cranberries
1/2 cup roughly chopped pecans
3/4 cup white chocolate chips
Preheat the oven to 350 degrees and line a baking sheet with parchment paper or a silicon mat.
Combine the flour, baking powder, salt and oats in a medium bowl and set aside.
Add the sugars and butter to the bowl of a stand mixer and beat until light and fluffy, about 5 minutes. Then add in the egg and vanilla extract and mix until combined. Add flour mixture until just combined and fold in the cranberries, pecans and white chocolate by hand with a rubber spatula.
Scoop batter using a small ice cream scoop and place balls on the prepared baking sheet 2 inches apart. Flatten them a bit with your hands and bake until cookies are pale gold, about 15 minutes. Let cool on the sheet for 5 minutes and transfer them to a wire racks to cool completely.