Cranberry and white chocolate cookies with pecans–make them gluten-free, or not. Whatever you choose, these are one winning cookie, folks!
I first made these last fall when doing my cooking stint at the hunting camp up the road. I fell in love with them, and you will too! One thing fun about cooking at camp, is that I get to revert to my non-gluten-free cooking and baking for a time, so I can tell you that I have made these both ways, and they are excellent either way! I mean, really, chewy and sweet-tart dried cranberries, smooth white chocolate and buttery, crunchy pecans….what’s not to love, people?!
I have made these several times since and they are always delicious. Over the holidays, I added some nutmeg to the dough for a fun and festive flare. That sure tickled my fancy, but then, I love nutmeg. I really love nutmeg….
Not only do these lovely beauties taste good, they are very nice to look at as well….especially in large quantities, which is how I do it. Hey, they freeze well too, so why not?
My recipe makes about five dozen large cookies, so I’ll whack it in half for those of you who don’t need to feed ravenous hunters, or bottemless-pit-stomached teenagers, or sweetsy-addicted husbands.
Keep in mind, that number will differ with what size you make your cookiesl. I use a #24 cookie scoop, which is 3 tablespoons of dough, and this recipe is reflective of that. So, let’s make some!
- 1/2 cup butter, softened
- 1/4 cup canola oil
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2-1/4 cups all-purpose flour, OR a good gluten-free flour blend
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg (optional)
- 1 cup white baking chips
- 1 cups dried cranberries
- 1 cup chopped pecans
- In a large bowl, cream butter, oil, and sugars until light and fluffy. Add eggs, and beat well. Beat in extracts.
- Combine the flour, baking soda, salt and nutmeg (if using.)
- Gradually add dry ingredients to the creamed mixture and mix well.
- Stir in the chips, dried cranberries and pecans.
- Drop onto parchment covered baking sheets, or use cookie scoop.
- Bake at 375 degrees for 9-12 minutes or until golden brown. (This will vary with the size of your cookies.)
- Cool for two minutes before removing to wire racks to cool completely.
- I use a #24 cookie scoop, which contains 3 Tablespoons of dough.
- If using gluten-free flour, you will need to reduce the baking time a bit and watch closely.
- If your gluten-free flour blend does not contain xanthan gum or another binder, add 1/2 teaspoon per one cup of flour used.
Soon they will be popping out of your oven, and filling your kitchen with amazing and wonderful smells. Not to mention wonderful sights as well!
So, get the cup o’ joe, or icy milk, or whatever it is that you like to share with your cookie, and dig in! Just look at that thing!
The only thing better than this picture is the real thing! So, go on! Make some!
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