Pecan, White Chocolate & Cranberry Cookies
Directions
Preheat oven to 180°C fan-forced. Grease and line 2 baking trays with grease proof paper.
In a frypan, lightly dry roast pecans for 3-4 minutes. Set aside to cool.
In a large bowl, cream together butter and both sugars until light and fluffy. Beat in egg and vanilla.
In another bowl, whisk together flour and bi-carb soda until very well combined. Gradually beat flour into butter mixture until creamy. With a wooden spoon, stir in pecans, cranberries and white chocolate baking chips.
Drop large tablespoonsful of cookie dough onto a tray or roll cookie dough into a ball. Place onto baking tray and gently flatten down with your fingertips. Ensure they are ~5cm apart to allow for spreading and bake 12-14 minutes or until lightly golden brown. Allow to cool for 5 minutes before transferring onto a wire rack to cool completely.
To ensure your cookies are all the same size, weigh the dough on a scale (~35g per cookie), roll into a ball, gently pat down before baking.
- 1/2 tsp McKenzie's Bi-Carb Soda
- 1/2 cup butter, softened
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 cup dried cranberries
- 1/2 cup sugar
- 120g McKenzie's Raw Pecans, roughly chopped & lightly toasted
