Cranberry Hootycreeks

Cranberry Hootycreeks are the ultimate festive cookie, blending soft, chewy texture with a medley of flavors and textures perfect for the holiday season—or any time you’re craving a sweet treat. These cookies feature a delightful combination of tart dried cranberries, creamy white chocolate chips, and crunchy pecans, all nestled in a buttery, oatmeal-infused dough with hints of vanilla. Quick and easy to make, this recipe requires just 15 minutes of prep time and yields 24 irresistibly golden cookies. With their perfect balance of sweetness and nuttiness, Cranberry Hootycreeks are an ideal snack, dessert, or homemade gift. Whether you’re serving them warm from the oven or storing them for a week of indulgence, these cookies deliver rich flavor in every bite.

Nutriscore Rating: 37/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 24

Ingredients

• 1.25 cups all-purpose flour
• 0.5 teaspoons baking soda
• 0.5 teaspoons salt
• 0.5 cups unsalted butter, softened
• 0.5 cups granulated sugar
• 0.5 cups light brown sugar, packed
• 1 teaspoons vanilla extract
• 1 large eggs
• 1 cups old-fashioned oats
• 0.75 cups dried cranberries
• 0.75 cups white chocolate chips
• 0.5 cups pecans, chopped

Directions

Step 1

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 2

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.

Step 3

In a large bowl, use a hand or stand mixer to cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.

Step 4

Add the vanilla extract and egg to the butter-sugar mixture. Beat until fully incorporated.

Step 5

Gradually mix in the dry ingredients from the medium bowl until combined, being careful not to overmix.

Step 6

Stir in the oats, dried cranberries, white chocolate chips, and chopped pecans using a spatula or wooden spoon.

Step 7

Scoop tablespoon-sized portions of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.

Step 8

Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The centers will still look slightly soft.

Step 9

Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Step 10

Store the cookies in an airtight container at room temperature for up to 5 days.

Nutrition Facts

Serving size	(929.3g)

Amount per serving	% Daily Value*
Calories	4186.2

Total Fat 202.9g	0%
Saturated Fat 103.1g	0%
Polyunsaturated Fat g
Cholesterol 474.3mg	0%
Sodium 2148.0mg	0%
Total Carbohydrate 564.6g	0%
Dietary Fiber 25.4g	0%
Total Sugars 367.4g
Protein 51.2g	0%

Vitamin D 40IU	0%
Calcium 546.8mg	0%
Iron 15.0mg	0%
Potassium 1700.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.6%

Protein: 4.8%

Carbs: 52.7%