Ingredients for Cranberry Hootycreek Cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1/2 cup packed brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1 cup dried cranberries
- 1 cup white chocolate chips
- 1/2 cup chopped nuts (walnuts, pecans, or your favorite)
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How to Make Cranberry Hootycreek Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 cup granulated sugar until light and fluffy. Beat in 1/2 cup packed brown sugar, 2 large eggs, and 1 teaspoon vanilla extract.
- Gradually add the dry ingredients (from step 2) to the wet ingredients, mixing until just combined. Stir in 1 cup rolled oats, 1 cup dried cranberries, 1 cup white chocolate chips, and 1/2 cup chopped nuts (walnuts, pecans, or your favorite).
- Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 8-10 minutes, or until the edges are golden brown.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Makes approximately 3 dozen cookies.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
43g
Fat
22g
Carbs
6g
