My parents, niece, and I visited a lovely little pecan store about an hour and a half away from us a couple of weekends ago. If you are ever in Santo, Texas look up The Gilbert Pecan Co. My niece and I went a little nuts, pun intended, and bought way more than we should have, including 30 lbs. of shelled pecans. With all those pecans, she and I have decided that all of this year’s Christmas cookies have to include pecans. I’m still trying to decide how fine I need to chop the pecans to put them in sugar cookies, but until then I thought I’d share a recipe I used last year. Last Christmas, I decided to try a new version of my oatmeal cookies with cranberries instead of raisins. I threw in some chocolate for good measure, because what isn’t better with chocolate? Nothing I can think of 🙂 . The cookies were a big hit, so I plan on making them again this year and adding just a smidgen more pecans 😉 . I hope you enjoy them as much as I did. Word of caution: these are not as popular with the kids as they are the adults.
White Chocolate, Cranberry & Oatmeal Cookies
- 1 ¼ cup butter
- ¾ cup brown sugar
- ½ cup sugar
- 1 egg
- 1 tsp vanilla
- 1 ½ cups flour
- 1 tsp baking soda
- 3 cups oats
- 1/2 to a cup (depending on taste) white chocolate chips
- 1/2 to a cup (depending on taste) of cranberries
- 2 tsps cinnamon
- ¼ tsp nutmeg
- 1/2 to a cup (depending on taste) of pecans
Preheat oven to 350 degrees. Mix wet ingredients with sugars and beat till creamy. Add in flour, baking soda, nutmeg, cinnamon, and oats. Lastly mix in chocolate chips and pecans. I admit I have a bad habit of not measuring chocolate chips and nuts in any of my recipes; I just add as many as I think the recipe needs, so add as many or as few as you like. Bake for approximately ten minutes.