Ingredients for Cranberry Hootycreeks
- All Purpose Flour
- Baking Soda
- 1/2 teaspoon salt
- Rolled Oats
- Brown Sugar
- White Sugar
- Dried Cranberries
- 1 cup (170g) white chocolate chips
- 1/2 cup (60g) chopped pecans
- 1/2 cup (113g) softened unsalted butter
- Vanilla
- 1 large egg
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How to Make Cranberry Hootycreeks
- Preheat oven to 350°F (175°C). Grease or line a baking sheet with parchment paper.
- In a medium bowl, cream together 1/2 cup (113g) softened unsalted butter, 1 large egg, and 1 teaspoon vanilla extract until light and fluffy.
- In a separate bowl, whisk together 2 1/4 cups (280g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 1 cup (150g) dried cranberries, 1 cup (170g) white chocolate chips, and 1/2 cup (60g) chopped pecans.
- Drop by rounded tablespoons onto the prepared baking sheet, leaving some space between each cookie.
- Bake for 8-10 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
42g
Fat
22g
Carbs
6g