Pecan, Cranberry Cinnamon Chip Cookies

Pecan, Cranberry Cinnamon Chip Cookies

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    Dozen


Ingredients

  • 1

    and ½ sticks unsalted butter, melted

  • 1

    cup packed light brown sugar

  • ½

    cup sugar

  • 2

    large eggs

  • 2

    tsp. vanilla extract

  • 2

    cups all-purpose flour

  • tsp. salt

  • ½

    tsp. baking soda

  • 1

    tsp. ground cinnamon

  • 1

    cup chopped pecans, toasted

  • ¾

    dried cranberries (Ocean Spray craisins)

  • ¾

    cup cinnamon flavored baking chips

Directions

Preheat oven to 350 degrees. Place the chopped pecans on a baking sheet; toast in the 350 degree oven, stirring occasionally for 5 minutes or until lightly browned. Remove and set aside to let cool. Melt the butter in the microwave and allow it to cool slightly. Using a whisk, combine the butter and both sugars together in a large bowl. Whisk in the eggs and vanilla. In a medium bowl, sift together flour, salt, baking soda, and cinnamon. Add this flour mixture to the butter and egg mixture and fold until just combined. Fold in the pecans, dried cranberries, and cinnamon chips until well-incorporated, but be careful not to over mix. Chill dough. Preheat oven to 350 degrees. Line baking sheets with parchment paper. Drop cookie dough by the tablespoonful on baking sheet, placing at least 2 inches apart. Bake for 10 - 14 minutes. When the edges are just lightly golden brown, remove from oven. Allow the cookies to cool on the sheet for a couple minutes before removing to cooling rack. Once fully cooled, the cookies can be stored in an airtight container.


Nutrition

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