Whole Wheat Cranberry Pecan Cookies

We are anticipating some ugly winter weather over the weekend. With Jim not being home, I’m over anticipating my food requirements, so I’ll probably gain a few pounds this weekend!

I secretly enjoy knowing there is bad weather coming, as it gives me an excuse to cook and bake up a bunch of food ahead of time in case the power goes out, and then of course I can’t let it go to waste, so I laze around reading and munching.

I was trying to be at least a smidge better, and decided to experiment with a cookie idea I’ve had in my head for a bit. These are based off of my chocolate chip cookie dough, which I’ve always thought would make a great base for other flavors. Most cookies have little salt in them, and depending on the flavor profile, often taste bland to me. My chocolate chip recipe uses a teaspoon of salt, as do these.

CJ’s Whole Wheat Cranberry Pecan Cookies

2 sticks of butter, softened
213g white sugar
213g dark brown sugar
2 eggs
2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
360g whole wheat pastry flour
300g dried cranberries
170g pecans, left whole

Cream together the butter and sugars until smooth.

Add the eggs and vanilla and mix thoroughly.

Add the baking soda, baking powder and salt and mix well.

Add the flour and mix until well incorporated.

Stir in the cranberries and whole pecans.

Bake in a 350 degree oven until golden brown, about 13 minutes, depending on your oven.

Whole wheat pastry flour is the same as soft wheat. I have a preference for spring berries versus winter berries, and I always use white whole wheat for baking desserts. I mill it as fine as possible on my KoMo Classic grain mill.

CJ Tinkle

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