Cranberry, white chocolate and pecan cookies
1 cup all-purpose flour
½ cup plus 1 tsp butter½ cup sugar
1/3 cup packed dark brown sugar
1 tsp vanilla
½ tsp salt
1 cup rolled oats
½ tsp baking powder
3/4 cup dried cranberries
1/2 cup pecans
3/4 cup white chocolate
Preheat your oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper.
In medium bowl, using a stand or hand mixer beat the butter and sugars until creamy, approximately for 1 minute. Beat in egg and
In small bowl, whisk flour, baking powder, salt and rolled oats. Add flour mixture gradually, blending thoroughly. Stir in cranberries, pecans and chocolate.
Roll tablespoonfuls (or 1/4 of a cup) of dough into balls with hands.
Bake until the cookies are pale golden brown and cookies are soft, 12 to 15 minutes (cook for 15-20 minutes for the larger sized cookies).
If making ice cream sandwiches, let the cookies cool fully before spreading the softened ice cream. Freeze until you are ready to use them.