I found this treasure of a recipe on Kathleen’s fun blog “Gonna Want Seconds” - you’ll love it.  As she writes - “They are soft and sweet and a wee bit tart all at the same time.  I absolutely LOVE these cookies!”

The aroma from the oven will bring crowds.  I’ve never been a real fan of craisins - they’re just a bit too tart for me to enjoy by the handful (like raisins), but you’ll never suspect that is what they are.  The bright red color is perfect for the upcoming holidays.  I think the sweetness of the white chocolate really tones them down to an enjoyable tartness. 

I must tell you that it will make a huge difference in the final outcome if you take the time to toast the pecans.  The extra crunch and flavor is more than worth the extra half hour it takes.  I used butter flavor shortening (as Kathleen suggests) so that the cookies would be extra chewy and soft.  But I was a bit disappointed the “chewiness” didn’t last past the night I made them.  It could have been that I overbaked them a bit, but next time I’ll try real butter.

The texture and lumpy-bumpy appearance of this cookie is irresistible - this is a great year-round recipe, but especially for the Holidays.  

Cranberry, White Chocolate Chip and Pecan Cookies

Ingredients:

3 cups all-purpose flour

1 teaspoon baking soda

3/4 teaspoon salt

1 cup butter or butter flavored shortening 

1 cup dark brown sugar-packed

3/4 cup sugar

2 large eggs

1 tablespoon vanilla

6 ounces dried cranberries

1 cup white chocolate chips

1 cup toasted pecans-roughly chopped

Directions:

1. Preheat oven to 350 degrees.  Line 2 cookie sheets with silpats (optional - I used my aluminum baking sheets - ungreased)

2. Sift together first 3 ingredients in a small bowl.  Set aside.

3. In a large bowl beat together butter or shortening and both sugars until blended.  Beat in eggs, one at a time.  Add cranberries, white chocolate chips and pecans.  Blend just until mixed evenly through batter.

4. Using a large cookie scoop to measure, drop dough on prepared cookie sheet. about  1 1/2 inches apart.

5. 5. Bake at 350 degrees for 18 minutes. (I baked mine for 16 minutes - and should have reduced that for a softer cookie)