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Cranberry Cookies

Paula Nemzek for KCTS 9 Cooks

makes 3 dozen


  • 3/4 cup dried cranberries
  • 1/2 cup sugar
  • 1/4 cup packed brown sugar
  • 1/2 cup unsalted butter, at room temperature
  • 1 large egg plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 1 1/2 cups old-fashioned rolled oats
  • 1 cup white chocolate chips
  • 1/2 cup chopped pecans or macadamia nuts


Preheat oven to 375 degrees. Soak cranberries in hot water for 10 minutes; drain. Lightly grease cookie sheets.

In a large mixer bowl, cream together the sugar, brown sugar and butter. Add in eggs and vanilla extract; mix well to combine. Add the cinnamon, baking soda, salt and flour; mix well.

Fold in the oatmeal, cranberries, white chocolate chips and pecans, making sure they are evenly distributed throughout the dough mixture.

Roll dough into 1-inch balls and place 3 inches apart on prepared cookie sheets. Flatten tops a bit with a fork and bake for 11 to 12 minutes, just until edges are lightly browned.

Remove from oven and let cool for 3 minutes. Transfer to a cooling rack.