Save Recipe Print
Total:
2 hr
Prep:
40 min
Cook:
1 hr 20 min
Yield:
2 dozen cookies
Level:
Easy

Ingredients

Directions

Heat oven to 350degreesF. In large bowl, break up cookie dough. Stir or knead in cranberries and pecans. Work with half of dough at a time; refrigerate remaining dough until needed.

Drop dough by well-rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Repeat with remaining dough.

Bake 9 to 13 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes.

In small microwavable bowl, microwave white chocolate chunks and oil on High 30 seconds. Stir; if necessary, microwave 10 to 15 seconds longer until smooth. Place melted chocolate in small resealable food-storage plastic bag; seal bag. Cut 1/8-inch hole in bottom corner of bag.

Squeeze bag gently to drizzle white chocolate over cookies. Let stand until white chocolate is set, about 40 minutes. Store between sheets of waxed paper in tightly covered container.

Dried cherries and macadamia nuts can be used in place of the dried cranberries and pecans.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Brownie Cookies

Recipe courtesy of Ree Drummond

Chocolate Peanut Butter Cup Cookies

Recipe courtesy of Ree Drummond

Christmas Cake Cookies

Recipe courtesy of Ree Drummond

Double Chocolate Brownies

Recipe courtesy of Giada De Laurentiis

Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Apple Cranberry Bread Pudding

Recipe courtesy of Aaron McCargo Jr.

Chewy Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Cranberry-Glazed Sweet Potatoes

Recipe courtesy of Katie Lee

Crispy Oatmeal Cookies

Recipe courtesy of Food Network

Browse Reviews By Keyword