Cranberry Nougat and Pecan Cookies sounds good doesn’t it? That is not all the ingredients, but to me they are the hero ingredients.

These Cranberry Nougat and Pecan Cookies are the result of an emergency bake after my family raided the pantry cupboard with no success and looked at me with those puppy dog eyes. Mom, what can we snack on? That, after they finished the Yogurt Cranberry Seed Rusks and the All Bran Rusks, I baked the week before.

These cookies are crunchy on the outside, slightly crispy on the edges and sticky on the inside. Add to that the different textures from the cranberries, pecans and nougat nibbles and you have a winning recipe. If you are looking for a buttery cookie, try these Chocolate Peanut Butter Cookies or try these old fashioned cookies that remind you of mom and grandma’s kitchens, try these cookies.

I found a recipe for White Chocolate Cranberry Cookies on The Foodcharlatan site. I knew from the onset that I did not have all the ingredients in my pantry, but I decided to make these cookies my own and use what I had in the pantry – cranberries, oats, coconut shavings, pecans and a Snickers Bar from my husband.

What else can you use if you do not have ball the ingredients?

I can suggest, macadamia nuts, raisins, dark choc chips, white chocolate chips, almonds, little nuggets dried fruit, small pieces of toffee.

Cranberries, raisins or dried fruit too hard and dry?

If your cranberries, raisins or dried fruit are too hard and dry, place in a bowl and add boiling water over the top. Let it steep for 10 to 15 minutes, and then strain the fruit and discard the water. The fruit will be plumper, juicier, and softer. Use as per recipe.

Cranberry Nougat and Pecan Cookies

makes  50 cookies

Ingredients

1 cup /225 g butter, softened

1 cup / 250 ml white sugar

250 ml / 1 cup brown sugar

2 large eggs

5 ml / 1 t vanilla

500 ml / 2 cups flour

2 ml / ½ t salt

5 ml / 1 t baking powder

5 ml / 1 t baking soda

250 ml /1 cup oats

125 ml / ½ cup toasted pecans – roughly chopped and toasted in a dry pan

125 ml / ½  cup coconut flakes

1 large Sneaker chocolate/nougat Bar – cut in small niblets 

310 ml/ 1 ¼ cups dried cranberries

Method

Beat the butter until it is light and fluffy.Add both the brown and white sugar and beat well, scraping the sides and bottom often.

Add eggs and vanilla, beat well.

Sift the flour, baking powder, baking soda and salt in a bowl. Add the flour to the butter mixture.

Add the oats, pecans, coconut flakes, Sneaker niblets and the cranberries to the bowl. Mix in gently, making sure to scrape the sides and bottom. Don’t over mix, it will make your dough tough.

Chill the dough in the fridge for 30 min, you can also leave it in the fridge overnight.

Preheat oven to 180 C/350 F. Line two baking sheets with baking paper.

Roll the dough in golf ball size balls. Place them on the baking sheets, leave at least a 4 cm between each ball of dough, because the cookies spread as they bake.

Bake for 10-15 minutes, until the cookies are a rich golden colour.

Allow the cookies to set on the pan for about 5 minutes, then transfer to a cooling rack to cool.

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