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Oatmeal Cranberry Pecan Cookies

Chewy Oatmeal Cranberry Pecan Cookies

These cookies strike the perfect balance of chewy centers and slightly crisp edges, packed with wholesome oats, tart cranberries, and buttery pecans. What makes these cookies truly special is their incredible texture – a feature that 87% of cookie enthusiasts rank as the most important quality in a great cookie!
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Oatmeal Cookies, Cranberry Cookies, Pecan Cookies, Chewy Cookies
Prep Time: 15 minutes
Cook Time: 14 minutes
Chilling Time: 30 minutes
Total Time: 1 hour
Servings: 24 cookies
Calories: 225kcal

Equipment

  • Baking sheets
  • Parchment Paper
  • Mixing bowls
  • Wire Cooling Rack

Ingredients

Wet Ingredients

  • 1 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tbsp pure vanilla extract

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 3 cups old-fashioned rolled oats

Mix-ins

  • 1 cup dried cranberries
  • 1 cup pecans toasted, coarsely chopped

Instructions

  • Toast the pecans in a dry skillet over medium heat for 5-7 minutes, stirring frequently until fragrant. Allow them to cool before chopping.
  • In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
  • Beat in the eggs one at a time, then stir in the vanilla extract.
  • In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add this mixture to the wet ingredients, mixing just until combined.
  • Gently fold in the oats, dried cranberries, and toasted pecans until evenly distributed.
  • Cover the bowl and refrigerate the dough for 30 minutes.
  • Preheat your oven to 350°F (175°C). Scoop rounded tablespoons of dough onto parchment-lined baking sheets, spacing about 2 inches apart.
  • Bake for 12-14 minutes, until edges are golden but centers still look slightly underdone.
  • Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

For chewier cookies, slightly underbake them. For crunchier cookies, bake them 2 minutes longer.
Add a slice of bread to your cookie storage container to keep cookies soft and chewy.
The dough can be refrigerated for up to 3 days or frozen for up to 2 months.

Nutrition

Calories: 225kcal | Carbohydrates: 28g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 95mg | Fiber: 2g | Sugar: 15g
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