Oatmeal Cranberry Pecan Cookies
Chewy oatmeal cookies packed with tart cranberries, crunchy pecans, and chocolate chips, perfect for lunchboxes and holiday sharing.
Ingredients
Dry Ingredients
- 1 cup rolled oats (old-fashioned) Quick oats can be used but give a softer texture.
- 1/2 cup all-purpose flour Use a gluten-free blend 1:1 if needed.
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup brown sugar Light or dark; dark adds deeper molasses notes.
- 1/4 cup granulated sugar
- 1/2 cup butter, softened Can substitute coconut oil for dairy-free; expect slight texture change.
- 1 large egg
- 1 teaspoon vanilla extract
Mix-Ins
- 1/2 cup dried cranberries
- 1/2 cup pecans, chopped Toast briefly for extra flavor.
- 1/2 cup chocolate chips Semisweet or dark works best.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment.
- In a medium bowl, whisk together the rolled oats, flour, baking soda, and salt until evenly combined.
- In a separate large bowl, cream the softened butter with the brown sugar and granulated sugar until smooth and slightly fluffy, about 2 minutes.
- Beat the egg into the butter-sugar mixture, then add the vanilla and mix until well incorporated.
- Gradually fold the dry oat mixture into the wet ingredients until just combined, avoiding overmixing.
- Gently fold in the dried cranberries, chopped pecans, and chocolate chips.
Baking
- Using a tablespoon or small cookie scoop, drop rounded spoonfuls of dough about 2 inches apart on the baking sheet.
- Bake for 10-12 minutes, until the edges are lightly golden and the centers look set.
- Let the cookies cool on the baking sheet for 3-5 minutes, then transfer to a wire rack to cool completely.
Notes
For more chew, add an extra tablespoon of oats. For softer cookies, swap half the butter for brown butter or increase the brown sugar slightly. Store in an airtight container at room temperature for up to 4 days.