Description
Oatmeal Cranberry Pecan Cookies are chewy, nutty, and perfectly sweet with a tart cranberry twist. These cookies are hearty, flavorful, and easy to make — the perfect combination for any cookie lover. Enjoy them warm from the oven, gift them for the holidays, or bake a batch to enjoy all week long!
Ingredients
Scale
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup dried cranberries
- 1 cup pecans, chopped
Optional Add-ins: 1/2 cup chocolate chips, white chocolate chunks, or shredded coconut.
Substitutions: Swap pecans for walnuts or use dried cherries instead of cranberries for variety.
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Line cookie sheets with parchment paper or silicone baking mats.
- Cream Butter & Sugars: Beat butter, brown sugar, and granulated sugar together until light and fluffy (about 3 minutes).
- Add Wet Ingredients: Beat in eggs, one at a time, then add vanilla extract. Mix until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually mix into the wet ingredients.
- Add Oats, Cranberries & Pecans: Stir in rolled oats, cranberries, and chopped pecans until evenly distributed.
- Form Cookies: Scoop dough using a cookie scoop or tablespoon and place 2 inches apart on prepared baking sheets.
- Bake: Bake for 10–12 minutes, until edges are golden brown but centers are still soft.
- Cool: Let cookies cool on the sheet for 3 minutes, then transfer to a wire rack to cool completely.
Notes
- Pro Tips:
- Chill the dough for 30–60 minutes before baking to prevent spreading.
- Use a cookie scoop for uniform cookies.
- Don’t overbake — they’ll continue cooking on the sheet after removal.
- For extra flavor, toast pecans lightly before adding to the dough.
- Common Mistakes:
- Overmixing the dough — this makes cookies tough.
- Skipping chilling — the dough spreads too much without it.
- Using quick oats — they make cookies less chewy.
- Serving Suggestions:
- Pair with coffee, tea, or milk for a cozy snack.
- Serve on a dessert tray with chocolate chip or sugar cookies.
- Crush and sprinkle over vanilla ice cream for a cookie crumble sundae.
- Storage & Freezing:
- Store in an airtight container for up to 1 week.
- Freeze dough balls up to 3 months; bake from frozen for 12–15 minutes.
- Reheat baked cookies briefly in the microwave to restore softness.
- Make-Ahead: Prepare dough ahead and refrigerate for up to 3 days before baking fresh batches.
- FAQ:
Can I make these gluten-free? Yes, use a 1:1 gluten-free flour blend and certified gluten-free oats.
Can I use other nuts? Yes, walnuts, almonds, or hazelnuts all work great.
Can I add chocolate? Absolutely — white or dark chocolate pairs beautifully with cranberries.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert / Cookies / Holiday Baking
- Method: Baked
- Cuisine: American / Homemade Baking
Nutrition
- Serving Size: 1 cookie