6 oz. (3/4 cup) unsalted butter, softened at room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg, at room temperature
1 Tbs. light corn syrup
1 tsp. pure vanilla extract
6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour
1 oz. (1/4 cup) cake flour
1 tsp. baking soda
1/2 tsp. table salt
1/2 cup sweetened dried cranberries
1/2 cup rolled oats (old-fashioned, not quick-cooking)
1/2 cup pecan pieces (or coarsely chopped pecan halves), lightly toasted
1/2 cup sweetened coconut flakes, lightly toasted
3-1/2 oz. good-quality white chocolate, coarsely chopped

Description

If You’re Not A Fan Of White Chocolate, You Can Omit It From This Recipe And Double The Amount Of Dried Cranberries Instead.Yields 16 To 18 Big, Chewy Cookies.

View Full Recipe