Cranberry Hootycreeks Recipe

Delightful holiday cookies bursting with tart cranberries, creamy white chocolate chips, and crunchy pecans! This fun 'in-a-jar' gift recipe makes baking easy and festive. Perfect for holiday baking, gifting, or enjoying yourself. Get ready for a flavor explosion in every bite!

Prep Time 15 mins
Cook Time 20 mins
Calories 164.2 kcal
Protein 4g
Rating 4.5 (2 Reviews)
Cranberry Hootycreeks 18

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cranberry Hootycreeks

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How to Make Cranberry Hootycreeks

  1. Preheat oven to 350°F (175°C). Grease or line a baking sheet with parchment paper.
  2. 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.
  3. In a separate bowl, whisk together 2 1/4 cups (280g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Stir in 1 cup (150g) dried cranberries, 1 cup (170g) white chocolate chips, and 1/2 cup (60g) chopped pecans.
  6. Drop by rounded tablespoons onto the prepared baking sheet, leaving some space between each cookie.
  7. Bake for 8-10 minutes, or until the edges are lightly golden brown.
  8. 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