1½ cups (375 mL) packed brown sugar
1 cup (250 mL) butter, softened
3 tbsp (45 mL) vegetable oil
2 tsp (10 mL) instant espresso powder or coffee granules
2 large eggs
2½ cups (625 mL) all-purpose flour
1 tsp (5 mL) baking soda
½ tsp (2 mL) salt
1 package (170g) Ocean Spray® Craisins® Dried Cranberries Pomegranate or Blueberry
¾ cup (175 mL) chopped pecans
½ cup (125 mL) white chocolate chips
½ cup (125 mL) powdered sugar
4-5 tsp (20-25 mL) water
1 tsp (5 mL) instant espresso powder or coffee granules
Preheat oven to 375°F (200°C).
TO MAKE COOKIES: Combine brown sugar, butter, oil and espresso powder in large bowl. Using electric mixer, beat at medium speed until creamy. Add eggs; beat until light and fluffy, scraping bowl if necessary. Add flour, baking soda and salt. Reduce speed to low; beat until mixed. Stir in dried cranberries, pecans and white chocolate chips by hand.
Drop dough by ¼ cupfuls (60 mL) 3 inches apart onto baking sheets. Bake for 11 to 13 minutes or until edges are golden brown and centre is almost set. Cool on wire racks.
TO MAKE GLAZE: Whisk together glaze ingredients in small bowl until smooth and of drizzling consistency. Drizzle over cooled cookies.
Makes 24 large cookies.