Cranberry white chocolate pecan and oatmeal cookies

INGREDIENTS

• ½ cup (1 stick) unsalted butter, softened

• ¼ cup granulated sugar

• ¼ cup light brown sugar

• 1 large egg

• 1 teaspoon vanilla

• 1 cup all-purpose flour

• 1 cup rolled oats

• ½ teaspoon baking soda

• ½ teaspoon cinnamon

• ½ teaspoon salt

• 1 cup white chocolate chips

• ½ cup dried cranberries

• ½ cup chopped pecans

INSTRUCTIONS

• I like to get the pecans ready to be toasted a little bit before adding them to the cookie mix. So start by preheating the oven to 200 degrees Fahrenheit.
  

• Place your chopped pecans on a parchment lined baking sheet and put them in the oven for a few minutes. Check on them and shake the baking sheet a little. Take them out when they start to smell toasty. Let them cool down.
  

• Preheat your oven to 350 degrees Fahrenheit.
  

• In the bowl of an electric mixer put the butter, granulated sugar and light brown sugar. Beat on medium speed until fluffy. Add the egg and vanilla extract and beat until well combined.
  

• Add the flour, oats, baking soda, cinnamon and salt and beat for a little bit more. Stir in the white chocolate chips, dried cranberries and chopped pecans.
  

• Make some little balls of dough and place them on a parchment lined baking sheet about 2 inches apart. Press them down a little bit to make them a little wider and thinner. If your dough is a little sticky, you can refrigerate it for a little bit.
  

• Bake the cookies for about 12 minutes or until you see the edges getting golden brown. It can take a little more time depending on your oven.
  

• Let the cookies cool down a bit before transferring them to wire racks.

Bon appétit!