This is a cookie recipe I tried out in the early days of my marriage. Back when I was trying to create a good catalog of recipes of my own, to, you know, impress my new husband. This was about 12 years ago – before all the blogging and great recipe sites really existed. So I pulled this recipe the old fashioned way: from the back of a bag of dried cranberries we had. I don’t even remember what brand they were. But it is a recipe that has stood the test of time (or at least these last 12 years of marriage) and I always get requests for the recipe when I make them. They are rich in flavor with a little sweet, a little tart, and a little nutty flavors. They are delightfully chewy. I am so excited to share this recipe with you!
The first thing you’ll want to do is get out your unsalted butter and melt it because it needs to sit and cool a little before you add it with some other ingredients. So pop the butter in a glass dish and microwave it till melted. Then set it aside to cool while you get out the rest of your ingredients.
You’ll start by putting the brown sugar in your mixing bowl, and then pouring in 2 Tbsp of honey.
Add in your warm melted butter, and mix it all together.
Next add the egg and vanilla, and blend til smooth and creamy. It will have this beautiful caramel color.
Now in a separate, medium-sized bowl, you’ll add in the flour, oats, baking soda, salt and cinnamon.
Stir that all together and add it to your butter mixture. Mix well.
Add in the white chocolate chips, dried cranberries, and pecans (or hazelnuts if you have them because hazelnuts are oh so good).
Gently stir that all together til nicely combined. You don’t want any of your cookies to be without enough white chocolate or cranberries or nuts!
I used my tablespoon measure to scoop out cookies in equal size so they’ll all bake to the same perfection. They do spread some so keep about 2 inches between each scoop.
Bake until edges are lightly browned and centers are still soft. You don’t want to overbake these.
And there you go. Rich and chewy cranberry white chocolate chip cookies. Make them for your next summer picnic, trip to the beach, or just because. Enjoy!
Here is the full recipe:
Rich and Chewy White Chocolate Chip Cookies
- 2/3 cup unsalted butter, melted and cooled til warm
- 1 1/2 cup brown sugar
- 2 Tbsp honey
- 1 egg
- 1 tsp vanilla
- 2 cup flour
- 1/2 cup oats
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1 cup dried cranberries
- 1/2 cup chopped toasted hazelnuts or pecans
- 3/4 cup white chocolate chips
By hand or mixer, blend together butter, brown sugar and honey. Add egg and vanilla, mix well. In a large bowl, stir together flour, oats, baking soda, salt and cinnamon; add to butter mixture and mix until combined well. Stir in remaining ingredients.
Place dough 2″ apart on ungreased baking sheet and bake in the center of your oven until edges are lightly browned and centers are still soft, about 10-13 minutes. (Do not overbake). Cool completely.