Name: Cranberry Pecan Oatmeal Cookies Recipe
Prep time: 12 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
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 salt; 1 teaspoon ground cinnamon; 3 cups old-fashioned rolled oats; 1 cup dried cranberries; 1 cup chopped pecans

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 salt

1 teaspoon ground cinnamon

3 cups old-fashioned rolled oats

1 cup dried cranberries

1 cup chopped pecans

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.

Step 2: In a large bowl, beat the softened unsalted butter together with the brown sugar and granulated sugar until the mixture is light and fluffy, creating a smooth base for the cookies.

Step 3: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract for flavor enhancement.

Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening and spices.

Step 5: Gradually add the dry ingredients to the wet mixture, stirring gently just until combined to avoid overmixing, which can toughen the cookies.

Step 6: Carefully fold in the rolled oats, dried cranberries, and chopped pecans to ensure even distribution of all mix-ins throughout the dough.

Step 7: Using a spoon or cookie scoop, place mounds of dough onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading.

Step 8: Bake in the preheated oven for 10–12 minutes, or until the cookie edges turn golden and the centers are set but still soft.

Step 9: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, which helps them set properly and maintain their chewy texture.

Tips & Variations

For extra chewiness, substitute half the all-purpose flour with whole wheat flour.

Swap pecans with walnuts or almonds for a different nutty flavor.

Try adding a handful of white or dark chocolate chips for a sweet contrast to the tart cranberries.

Chill the dough for 30 minutes before baking to prevent excessive spreading.

FAQs

Can I use quick oats instead of old-fashioned rolled oats?

Old-fashioned rolled oats provide the best texture for these cookies, giving them chewiness and structure. Quick oats can be used in a pinch but may result in a softer, less chewy cookie.

How can I make these cookies gluten-free?

Replace the all-purpose flour with a gluten-free flour blend that measures cup-for-cup, and ensure the oats are certified gluten-free to avoid cross-contamination.