White Chocolate Chip Cookies

My Mother’s Day Dessert

White Chocolate Chip Cookies with Cranberries

My Mother was never big on sweets, or so she would say. But she was always good for a cookie, the moist and chewy variety. My Daughter is pretty much the same, good for a cookie but it better be a pretty darn good one.



These cookies fit the bill for my two favorite Moms.
My Daughter with My Mother 5 years ago.

If you haven’t visited my Daughter’s Inspirational Style Blog catch it here. Beautifully done, Miss.

This recipe, too, is one of my Mother’s … saved from the back of a Mariani Cranberries bag December 2002. I made one significant change, no melted butter. Instead I leave the butter out at room temperature until it almost loses its shape.

One delicious cookie recipe!



Makes about 2 dozen 2 inch cookies

Preheat oven to 350 degrees
Use a non-stick cookie sheet or parchment paper covered cookie sheet. The cookies are very soft when removed from the oven. Let cool slightly before removing from the cookie sheet.

2 Cups all purpose flour
1/2 Cup old fashioned oats
1/2 Teaspoon baking soda
1/2 Teaspoon salt
1/2 Teaspoon cinnamon

Stir the above ingredients together and set aside.

2/3 Cup butter-soften to room temperature
1 1/2 Cup brown sugar
2 Tablespoons honey
1 Teaspoon vanilla
1 Egg

Beat together the butter, sugar, honey, vanilla and egg. Add the flour mixture and mix until incorporated.

Stir in:

1/2 Cup toasted pecans (toast on the stove top in a skillet over low/medium heat until you begin to see and smell the toasting … cool)
3/4 Cup white chocolate chips

Add dough to the cookie sheet in rounded spoonful. Place each about 2 inches apart.

Bake for 12-15 minutes until golden brown around the edges.

Let cool slightly before removing from the cookie sheet.

white chocolate chip cookies with cranberries


Thank you Grandmother Rose for my treasured pieces of Vintage China.

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