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White Chocolate Pecan Monster Cookies

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White Chocolate Pecan Monster Cookies Recipe

By Tammy Algood Published: November 1, 2016

  • Yield: 8-9 large cookies



  1. Preheat the oven to 350 degrees. Line two cookie sheets with parchment and set aside. In the bowl of an electric mixer, cream the butter and sugar for 3 minutes. Add the eggs and extract, mixing well.
  2. In a separate bowl, combine the flour, baking soda, cinnamon and salt. Fold into the butter mixture, then increase mixer speed to blend well. Fold in the oats, pecans, coconut, chocolate chips and cranberries.
  3. Drop large, 3-inch mounds of dough onto the prepared cookie sheets. Bake 10-12 minutes or until lightly browned. Transfer to a wire rack to cool completely. Store in an airtight container.

    About Author

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at

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