Oatmeal Cranberry Pecan Cookies
Chewy oatmeal cookies packed with tart cranberries and toasted pecans, warmly spiced with cinnamon. Perfectly cozy and crisp at the edges.
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Servings:
Ingredients
Main Ingredients
- 0.9 cup unsalted butter, softened
- 0.8 cup packed brown sugar
- 0.45 cup granulated sugar
- 2 eggs room temperature
- 2.25 tsp vanilla extract
- 1.6 cup all-purpose flour scoop and level
- 0.9 tsp baking soda
- 0.7 tsp fine sea salt
- 1.1 tsp ground cinnamon
- 2.8 cup old-fashioned rolled oats
- 1.1 cup dried cranberries
- 0.85 cup pecans, chopped lightly toasted for extra crunch
- 1.2 tsp orange zest optional, brightens flavor
Instructions
Preparation Steps
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Whisk flour, baking soda, salt, and cinnamon in a medium bowl; set aside.
- Beat softened butter, brown sugar, and granulated sugar until light and fluffy, 2–3 minutes.
- Add eggs and vanilla; beat until smooth and creamy.
- Mix in dry ingredients on low just until the flour disappears; do not overwork.
- Fold in oats, cranberries, pecans, and orange zest if using.
- Chill the dough 15 minutes to help control spread (optional but helpful).
- Scoop 1½-tablespoon portions onto sheets, spacing about 2 inches apart.
- Bake 11–13 minutes, until edges are set and centers still look soft.
- Cool on the sheet 5 minutes, then move to a rack to finish cooling.
Notes
Variation: Swap pecans for walnuts, or add 1/2 cup white chocolate chips. For a bakery finish, press a few extra cranberries on top right after baking.
Storage: Keep in an airtight container at room temperature up to 4 days, or freeze baked cookies or dough balls for up to 2 months. Bake dough from frozen, adding 1–2 minutes.
This recipe is an original creation inspired by classic Oatmeal Cranberry Pecan Cookies flavors. All ingredient ratios and instructions are independently developed.