Description

These Cranberry Pecan Oatmeal Cookies are a deliciously chewy and flavorful treat, combining the tartness of dried cranberries with the crunch of toasted pecans and hearty rolled oats. Perfect for a cozy snack or holiday baking, these cookies offer a perfect balance of sweet and spice with cinnamon and vanilla.

Ingredients

Scale

Wet Ingredients

1 cup unsalted butter (softened)
1 cup brown sugar (packed)
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

Dry Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon

Mix-ins

3 cups old-fashioned rolled oats
1 cup dried cranberries
1 cup chopped pecans

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
Cream Butter and Sugars: 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.
Add Eggs and Vanilla: 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.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening and spices.
Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently just until combined to avoid overmixing, which can toughen the cookies.
Fold in Oats, Cranberries, and Pecans: Carefully fold in the rolled oats, dried cranberries, and chopped pecans to ensure even distribution of all mix-ins throughout the dough.
Scoop Dough onto Sheets: 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.
Bake: Bake in the preheated oven for 10–12 minutes, or until the cookie edges turn golden and the centers are set but still soft.
Cool: 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.

Notes

For extra flavor, toast the pecans lightly before adding them to the dough.
Make sure the butter is softened, not melted, to achieve the best texture.
These cookies store well in an airtight container for up to a week.
Using parchment paper or a silicone baking mat ensures cookies won’t stick and makes cleanup easier.
To keep cookies soft longer, add a slice of bread to the storage container.

Prep Time: 12 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: cranberry oatmeal cookies, pecan cookies, chewy oatmeal cookies, holiday cookies, easy baking recipe