White Chocolate Cranberry Pecan Cookie

Today was a beautiful day – it was warm and smelled like spring – do you know what I mean? The daffodils in the orchard had opened up, along with the grape hyacinths. Lots of buds on the apple, peach, pear, plum and nectarine trees. I  just love all that new life waiting to burst forth!

There is nothing like a good cookie, don’t you agree? We serve a lot of them here – for tours and receptions, coffee hours, lunch desserts, to name a few; so I have found the recipes that work well in quantity and that I really like. And actually a lot of other people really like them, too. I have a weakness for white chocolate. I love other chocolate, too, but I really like white chocolate – and yes I know it’s not really even chocolate, but I do really like it!  Anyway, I thought that it would be a great companion to cranberries – which are so Cape Cod – and pecans, so I started experimenting with recipes that would stand up to that threesome. Here is the result:
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White Chocolate Cranberry Pecan Cookie



  1. Combine sugars, butter, shortening, salt, baking soda; cream together.
  2. Add eggs slowly.
  3. Add flour.
  4. Mix until just combined; do not over mix.
  5. Add white chocolate chips, cranberries and nuts, mix just enough to combine.
  6. Drop by large tablespoonfuls ( I use a #40 ice cream scoop) onto a parchment lined or greased pan.
  7. Bake in a 350 degree oven for 15 to 17 minutes or until golden brown on the edges.

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