S&S Bake: Cranberry Pecan White Chocolate Cookies

It feels like just yesterday when I was munching on last month's snow flecked brownies, which were helplessly sitting on my dining table for 2 weeks, waiting for me to finish them and it is already time for the next bake. Unlike last couple of bakes, I baked this month's Sweet & Simple Bake when I had guests over. So, this month my cranberry pecan white chocolate cookies disappeared in a day. Once we started eating, none of us could stop ourself. I liked these cookies better than the oatmeal chocolate cookies we baked back in march.

I followed the Cranberry Pecan White Chocolate Cookies recipe exactly as given. I had to bake them in 2 batched and the first batch I baked for 13 - 14 minutes, which were crisp and burnt. The second batched I baked for 12 minutes and were little soft, exactly how I like them.

Source: Sweet & Simple Bakes
Total Time: 30 minutes
Preparation Time: 15 minutes
Baking Time: 12 minutes
Yields: 3 dozen

Printable Recipe

Ingredients:

150g Plain Flour
½ teaspoon Baking Soda (The recipe called for baking powder and I misread it as baking soda)
½ teaspoon Salt
75g Rolled Oats (Old fashioned)
125g Soft Butter
75g Dark Brown Sugar
100g Superfine Sugar
1 Large Egg
1 teaspoon Vanilla Extract
75g Dried Cranberries
50g roughly chopped Pecans
150g White Chocolate Chips

Preparation:

Preheat the oven to 180oC/ 350°F/gas mark 4.
Measure out the flour, baking soda, salt and rolled oats into a bowl.
Put the butter and sugars into another bowl and beat together until creamy. I used my hand electric mixer and then beat in the egg and vanilla.
Beat in the flour, baking powder, salt and oat mixture and then fold in the cranberries, chopped pecans and chocolate chips.
Roll tablespoonfuls of dough into a ball with your hands, and flatten it a little and then place them on an aluminium lined baking sheet. I used 3 baking sheets but had t bake them in 2 batches, as my oven could take in only 2 sheets at a time.
Bake them of for 12 minutes. When ready, the cookies will be tinged a pale gold, but be too soft to lift immediately off the tray, so leave the tray on a cool surface and let them harden for about 5 minutes. Remove with a spatula to cool fully on a wire rack. Oven temperatures vary from oven to oven. So don't go with baking time.

I wish my fellow S&S Bakers a very Happy New Year! I am suppose to post this bake on 2nd January but going ahead and posting it 2 days early as I will be away for the next 3-4 days. I won't be posting any anything for at least 4-5 days.

Have fun and Wish you all a Happy New Year!