With rich white chocolate, chewy cranberries and pecans to add a CRUNCH, these cookies smash expectations. Butcher Boy Coconut oil helps give these cookies a decadence perfect for warm and cheerful holiday season.
Cranberry Pecan Oatmeal Cookies
INGREDIENTS
1 cup BUTCHER BOY COCONUT OIL, melted but no longer hot
1 cup brown sugar
2 eggs
1 ½ cups plus 2 T all-purpose flour
1 t baking soda
1 t cinnamon
½ t salt
3 cups oats
1 heaping cup dried cranberries
1 heaping cup pecans, chopped
1 12 oz. package white chocolate chips
DIRECTIONS
In a large bowl, whisk together wet ingredients - coconut oil, brown sugar, eggs, and vanilla - until smooth and thoroughly combined.
In a separate large bowl, whisk together dry ingredients - flour, baking soda, cinnamon, salt, and oats. Slowly add the dry ingredients to the wet ingredients, stirring until well-combined.
Add cranberries and pecans into the cookie dough and stir just until incorporated they are dispersed throughout. Chill the dough in the fridge for an hour or more.
Preheat oven to 350ºF.
Scoop cookie dough, several inches apart onto a parchment-lined cookie sheet. Bake for 10-12 minutes, or until the edges begin to brown. Place cookies on a cooling rack and allow to completely cool.
Meanwhile, melt the white chocolate chips. Heat chocolate in the microwave, checking and stirring every 30 seconds until melted and smooth, or use a double boiler. Drizzle melted chocolate over the cooled cookies. Allow chocolate to cool and harden before serving or storing.
Tip:
For a richer flavor, try toasting the oats. In a 400ºF oven, spread oats on a cookie sheet lined with parchment paper. Toast the oats for 15-20 minutes, or until fragrant and lightly browned. Set aside oats to cool, then add into the recipe as written.
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