White Chocolate Cran Pecan Cookies Food

WHITE CHOCOLATE CRAN-PECAN COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in cranberries, baking chips and pecans., Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until light brown. Remove from pans to to wire racks to cool.

WHITE CHOCOLATE CHIP PECAN COOKIES

Steps:

• Cream the butter; gradually add sugars, beating well at medium speed of an electric mixer. Add eggs and vanilla, beating well.
• Combine flour, soda, and salt; add to the creamed mixture, mixing well. Stir in the chocolate chips and pecans.
• Drop by rounded tablespoonfuls 2 inches apart onto lightly greased cookie sheets. Slightly flatten each cookie with your fingertips. Bake at 350 degrees for 12 to 14 minutes. Let cool slightly on the cookie sheet before transferring to a wire rack.

PECAN WHITE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°F.
• In a bowl mix together margarine, brown sugar and white sugar until light and fluffy. Beat in eggs, one at a time, and vanilla.
• Stir in oatmeal.
• Sift flour, baking powder, baking soda into the mix. Stir together until combined.
• Add in pecans and white chocolate chips.
• Bake at 375°F for 10-12 minutes or until done to your liking.
• *I like a soft chewy cookie so I usually bake 9-10 minutes. They will firm up on the tray if you let them cool a few minutes before removing them. A longer bake will produce a crisper cookie.

CRANBERRY PECAN COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, combine cookie dough, pecans, chips, cranberries and vanilla. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets., Bake until lightly browned, 10-12 minutes. Cool 2 minutes before removing from pans to wire racks. Store in an airtight container.