I enjoy discovering new food blogs. Some days I find a dozen while browsing, and every so often one captures my attention so completely that I click through recipe after recipe. It’s fun when that happens—you don’t notice how much time has passed until you realize you’ve already read several posts and scrolled through many photos.
A recent discovery came from a comment left on my cookbook giveaway post. I like to visit anyone who takes the time to leave a thoughtful comment, and this time I followed the link and found a blog that immediately appealed to me. The name caught my eye—Wonder Woman—and that little bit of nostalgia nudged me to read more.
On that blog I found a cookie I had to try. It’s a drop cookie, which makes it quick and reliable, and the flavor combination is spot on: dried cranberries, white chocolate, oatmeal, and pecans. Those mix-ins give the cookies a lovely balance of sweet and tart, soft chew and a little crunch. It was described as a favorite on the blog, so I gathered the simple pantry ingredients I already had and baked a batch that afternoon.
The cookies came out just as promised: slightly golden at the edges with soft, chewy centers. The kids loved them, and I saved a few to take to friends the next day. If you bake them and want to share, they travel well for short distances in a covered container. If you’re keeping a few at home, a small slice of bread in the container can help keep them soft overnight.
Print Recipe
Cranberry White Chocolate Pecan Oatmeal Cookies
Ingredients:
- 3/4 cup butter, softened
- 2/3 cup packed dark brown sugar
- 2 large eggs
- 1 tsp vanilla
- 1 1/2 cups oatmeal
- 1 1/2 cups flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 cup dried cranberries
- 2/3 cup white chocolate chips
- 3/4 cup coarsely chopped pecans
Directions:
- Preheat oven to 375 degrees and line a baking sheet with parchment paper. Combine butter and brown sugar in a mixer on medium speed until creamy. Add eggs one at a time, beating well after each addition, then add vanilla. Add the dry ingredients, beating until just barely combined. Then stir in the cranberries, white chocolate chips, and chopped pecans.
- Drop by rounded teaspoonfuls onto the parchment paper lined cookie sheet and sprinkle the tops with a few leftover cranberries or white chocolate chips if you want.
- Bake for exactly 10 minutes. Remove from the oven – cookies will be slightly golden brown around the edges and the middles will look underdone. But trust me on this one – it will give you soft, chewy cookies once they cool. Or just slightly gooey cookies if you can’t wait. Like me. Makes 2 dozen cookies.
Recipe from Confessions of a Wannabe Wonder Woman
If you try these cookies, a few small tips can help: measure your flour carefully, don’t overmix the dough once the dry ingredients are added, and resist the urge to overbake. The contrast of tart dried cranberries, sweet white chocolate, and crunchy pecans creates a satisfying texture and flavor that’s great with a glass of milk or a cup of tea.
For storage, let the cookies cool completely, then keep them in an airtight container at room temperature for two to three days. For longer storage, freeze in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag for up to a month. Thaw briefly at room temperature before serving. If you prefer a nuttier flavor, toast the pecans lightly before chopping and adding them to the dough.
Follow AggiesKitchen on Instagram and show us what recipes you are making from the blog! Use the hashtag #aggieskitchen – I’d love to see what you are cooking up!