Oatmeal Cranberry Pecan Cookies
Delight in these chewy oatmeal cranberry pecan cookies, packed with tart dried cranberries and crunchy pecans for the perfect sweet and nutty treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 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 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup dried cranberries
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
- Gradually blend the dry ingredients into the wet mixture until just combined.
- Fold in oats, dried cranberries, and chopped pecans.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 10–12 minutes or until edges are golden brown but centers remain soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.
Notes
For extra flavor, toast the pecans lightly before adding them to the dough, and consider using orange zest to enhance the cranberry notes.