White Chocolate, Cherry and Pecan Cookies

YIELD: Makes about 6 dozen.


  • 3 cups all purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup (packed) golden brown sugar
  • 3/4 cup sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 1/2 cups dried cherries (about 6 ounces)….I used Dried Tart Cherries
  • 1 1/2 cups white chocolate chips (about 8 1/2 ounces)
  • 1 cup coarsely chopped pecans (about 4 1/2 ounces)


Preheat oven to 375°F. Line 2 large rimmed baking sheets with parchment paper.

Sift first 3 ingredients into medium bowl. Using electric mixer or food processor, beat butter in large bowl until fluffy. Add both sugars and beat until blended. Beat in eggs, 1 at a time, then vanilla. Add dry ingredients and beat just until blended. Using spatula, stir in cherries, white chocolate chips, and nuts.

Drop dough by heaping tablespoonfuls onto prepared sheets, spacing 1/2 inches apart.

Convection Oven:   Bake for 9-11 minutes.

*The recipe freezes very well.   I cut frozen cookie dough into a little more than 1″ squares and baked for the full 11 minutes/convection.   I had 12 cookies per cookie sheet.

(For Standard Oven preheat to 375F, Bake cookies until just golden about 16-18 minutes!)