Oatmeal Cranberry Pecan Cookies
A deliciously chewy cookie featuring tart cranberries and crunchy pecans, perfect for snacks and gatherings.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened at room temperature
- 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 salt
- 3 cups rolled oats old-fashioned oats for chewy cookies
- 1 cup dried cranberries
- 1 cup chopped pecans toasted if preferred
Instructions
Preparation
- Preheat the oven to 350°F (180°C). Line or leave cookie sheets ungreased.
- In a large bowl, cream the softened butter with the brown sugar and granulated sugar until smooth and fluffy, about 2–3 minutes.
- Add the eggs one at a time, mixing well after each. Stir in the vanilla.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mix to the creamed butter on low speed until just combined.
- Fold in the rolled oats, dried cranberries, and chopped pecans with a spatula until evenly combined.
- Drop rounded tablespoons of dough onto the cookie sheets about 2 inches apart.
Baking
- Bake for 10–12 minutes, or until the edges are golden and the centers are set but still soft.
- Let the cookies cool on the baking sheet for 3–5 minutes before transferring to wire racks to cool completely.
Notes
For a dairy-free version, substitute butter with vegan butter. For sweetener twists, use maple syrup instead of some brown sugar. Store in an airtight container for 4-5 days.