Name: Pecan, White Chocolate & Cranberry Cookies
Prep time: 15 min
Cook time: 12 min
Yield: Serves 30
Ingredients: 1/2 tsp McKenzie's Bi-Carb Soda; 1/2 cup butter, softened; 1/2 cup packed brown sugar; 1 large egg; 2 tsp vanilla extract; 1 1/2 cups plain flour; 1 cup dried cranberries; 1/2 cup sugar; 3/4 cup white baking chips; 120g McKenzie's Raw Pecans, roughly chopped & lightly toasted

Step 1

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.

Step 2

In a large bowl, cream together butter and both sugars until light and fluffy. Beat in egg and vanilla.

Step 3

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.

Step 4

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.

Pecan, White Chocolate & Cranberry Cookies