Total:
2 hr
Active:
40 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.

IDEAS YOU'LL LOVE

Venita's Chocolate Chip Cookies

Recipe courtesy of Trisha Yearwood

Bittersweet Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Compost Cookies

Recipe courtesy of Samantha Seneviratne

Cranberry-Pumpkin Bread Pudding

Recipe courtesy of Dave Rowland

Banana Chocolate Chip Cookies

Recipe courtesy of Kelsey Nixon

Chocolate Chip Cookies

Recipe courtesy of Katie Lee

Lemon Ricotta Cookies with Lemon Glaze

Recipe courtesy of Giada De Laurentiis

Peanut Butter-Chocolate No-Bake Cookies

Recipe courtesy of Food Network Kitchen

Chocolate Brownie Sandwich Cookies with White Chocolate Ganache and Strawberry Preserves

Recipe courtesy of Giada De Laurentiis

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking