Jacquelynne Steves

Super-Duper Chunky Pear, Cranberry & White Chocolate Cookies

Super-Duper Chunky Pear Cranberry and White Chocolate Cookies- Jacquelynne Steves

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OK, seriously- I think the name says it all! This is a soft cookie full of chewy dried fruit, crunchy nuts, and sweet white chocolate chips. My husband couldn’t stop telling me how good they were. And, I think they are just a little healthy because of all of the fruit and nuts in them.

I used dried pears from the Oh Nuts! company. While I was chopping up them up, I couldn’t stop munching on them…. they were really moist and chewy and delicious (and healthy, let’s not forget that.) My daughter likes to throw a few in a small bag with dried cranberries for a grab ‘n go snack. Our verdict: Delicious!

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Super-Duper Chunky Pear, Cranberry & White Chocolate Cookies

  • 1 cup old-fashioned rolled oats
  • 2 cups flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1 cup chopped dried pears (about 1/3 cup)
  • 1/2 cup sugar
  • 1/2 cup chopped walnuts
  • 1 cup dried sweetened cranberries
  • 1 cup white chocolate chips
  • 2 sticks (1 cup) unsalted butter, softened
  • 1 1/4 ┬ácup brown sugar (packed)
  • 1 egg
  • 1 teaspoon vanilla

Preheat oven to 375 degrees. Line baking sheets with parchment paper.

Stir together oats, flour, salt, baking soda, cinnamon, and ginger. Set aside.

Place 1/2 cup sugar in large bowl. Add chopped pears and toss together well with your hands so that the pieces of pear are coated with the sugar and separated from each other (you don’t want any “clumps” of pears- the pieces will tend to stick together.) Add the walnuts, cranberries, and white chocolate chips and stir together. Set aside.

In a large bowl, cream together the butter and brown sugar. Add egg and vanilla and combine well.

Add flour mixture to butter and sugar a little at a time. Stir in fruit mixture.

Drop cookie dough onto baking sheets by rounded tablespoonfuls, about 2″ apart.

Bake 14-17 minutes until golden and set in the center. Allow to cool on tray for about 2 minutes, then transfer to wire racks to cool completely.

Makes about 7 dozen small cookies.

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