Description
Oatmeal Cranberry Pecan Cookies are soft, chewy, and bursting with cozy flavor. Filled with buttery oats, tart cranberries, and toasted pecans, these cookies bring warmth and nostalgia to every bite. Perfect for holidays, bake sales, or afternoon treats, they’re easy to make and guaranteed to please.
Ingredients
Scale
Main Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup dried cranberries
- 1 cup chopped pecans (toasted for best flavor)
Optional Add-Ins:
- 1/2 cup white chocolate chips
- 1/2 teaspoon nutmeg
- A pinch of orange zest
Equipment:
- Large mixing bowl
- Electric mixer or whisk
- Wooden spoon or spatula
- Measuring cups and spoons
- Baking sheets with parchment paper
- Cooling rack
Instructions
- Preheat the Oven: Preheat to 350°F (175°C). Line baking sheets with parchment paper.
- Cream Butter and Sugars: In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes).
- Add Eggs and Vanilla: Mix in eggs one at a time, then add vanilla extract.
- Combine Dry Ingredients: In another bowl, whisk flour, baking soda, cinnamon, and salt. Gradually mix into the wet ingredients until combined.
- Add Mix-Ins: Fold in oats, dried cranberries, and chopped pecans until evenly distributed.
- Shape the Cookies: Scoop tablespoon-sized portions of dough onto prepared sheets, spacing 2 inches apart.
- Bake: Bake 10–12 minutes or until edges are golden and centers are just set.
- Cool: Let cool on sheet for 5 minutes, then transfer to a wire rack.
Notes
- For chewier cookies: Slightly underbake; they firm up as they cool.
- To prevent spreading: Chill dough 15 minutes before baking if kitchen is warm.
- Storage: Keep in airtight container up to 5 days or freeze baked cookies up to 2 months.
- Freezer tip: Freeze unbaked dough balls and bake directly from frozen, adding 1–2 minutes to bake time.
- Diet swaps: Use gluten-free oats and flour blend for GF version; vegan butter for dairy-free.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Oatmeal Cranberry Pecan Cookies, Holiday Cookies, Chewy Oatmeal Cookies, Festive Baking, Cranberry Pecan Dessert