If you’re on the hunt for a cookie that embodies cozy comfort with a touch of elegance, Cranberry Pecan Oatmeal Cookies are your new go-to treat. Each bite packs in chewy oats, rich pecans, and sweet, tart cranberries, knitting together a flavor and texture symphony that feels both nostalgic and a little bit special. Whether you’re baking for the holidays, gifting to friends, or simply treating yourself with a glass of milk on a lazy afternoon, these cookies will become the most requested recipe in your collection.
Ingredients You’ll Need
The magic of Cranberry Pecan Oatmeal Cookies comes from a handful of straightforward ingredients, each playing a key role in the final cookie’s taste and chew. These pantry staples unite to deliver that perfect “just one more” cookie experience every time.
- Unsalted Butter (1 cup, softened): Adds richness and ensures that tender, melt-in-your-mouth texture.
- Light Brown Sugar (1 cup, packed): Brings moisture and a subtle molasses depth, creating a chewy interior.
- Granulated Sugar (1/2 cup): Enhances sweetness and aids in achieving golden, crisp edges.
- Large Eggs (2): Bind everything together and lend extra chewiness.
- Vanilla Extract (1 teaspoon): Gives the cookies a warm, aromatic undertone.
- All-Purpose Flour (1 1/2 cups): Provides structure while letting the oats and mix-ins shine.
- Baking Soda (1 teaspoon): Helps the cookies rise slightly for a soft center.
- Ground Cinnamon (1/2 teaspoon): Infuses a cozy, spiced note that complements the cranberries and pecans.
- Salt (1/2 teaspoon): Balances the sweetness and amplifies the other flavors.
- Old-Fashioned Rolled Oats (3 cups): The heart of the cookie, delivering wholesome chewiness and a nutty flavor.
- Dried Cranberries (1 cup): Bring bursts of tangy sweetness and a pop of color.
- Chopped Pecans (1 cup): Add buttery crunch and a toasty, nutty essence.
How to Make Cranberry Pecan Oatmeal Cookies
Step 1: Prep Your Oven and Baking Sheet
Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and help those golden cookie bottoms slide off with ease when it’s time to cool.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat together the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy. This not only incorporates air (which gives the cookies their irresistible texture), but it also melds together your base flavors for a richer cookie.
Step 3: Add Eggs and Vanilla
Crack in the eggs one at a time, mixing after each addition so your dough stays smooth and cohesive. Pour in the vanilla extract and give everything a quick stir, inhaling that sweet, cozy aroma as it starts to take shape.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt. This ensures your leavening agents and spices are evenly distributed, so every bite of your Cranberry Pecan Oatmeal Cookies hits all the right notes.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry mixture into the bowl with your creamed sugars and eggs. Stir gently, just until you don’t see streaks of flour—over-mixing can make your cookies tough.
Step 6: Fold in the Good Stuff
Now, the magic! Fold in the rolled oats, dried cranberries, and chopped pecans until they’re evenly mixed throughout the dough. The bowl should look gloriously chunky and full of textures.
Step 7: Shape and Bake
Drop rounded tablespoons of dough onto your prepared baking sheet, making sure to leave about 2 inches between each cookie to allow for spreading. Bake for 10–12 minutes, until the edges are gold and the centers are just set for the chewiest results.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for about 5 minutes to finish setting, then transfer them to a wire rack. The result is a tray full of perfectly chewy, buttery, and fragrant Cranberry Pecan Oatmeal Cookies, just waiting to be devoured.
How to Serve Cranberry Pecan Oatmeal Cookies
Garnishes
A simple dusting of powdered sugar or a light drizzle of melted white chocolate adds an extra-special touch to your Cranberry Pecan Oatmeal Cookies. You can also reserve a few extra cranberries and pecans to press softly into the tops right before baking, making each cookie bakery-beautiful.
Side Dishes
Pair these cookies with a cold glass of milk, hot coffee, or a mug of spiced tea for maximum comfort. A scoop of vanilla ice cream on the side transforms them into an instant dessert sensation for after dinner or holiday celebrations.
Creative Ways to Present
For a charming gift, stack cooled cookies in a clear cellophane bag tied with a twine ribbon or pack them into a decorative tin. You can even tuck them into a cookie jar as a sweet surprise for family, or set out a platterful at gatherings for everyone to enjoy.
Make Ahead and Storage
Storing Leftovers
Keep your freshly baked Cranberry Pecan Oatmeal Cookies soft by storing them in an airtight container at room temperature. They’ll stay delightful for up to 5 days—if they last that long!
Freezing
Both the baked cookies and unbaked dough freeze beautifully. For dough, scoop onto a tray, freeze until firm, then store in a bag; you can bake straight from frozen, just add a minute or two to the bake time. For baked cookies, layer them between parchment in a freezer bag for up to 3 months.
Reheating
To bring back that fresh-baked warmth, pop a cookie in the microwave for about 10 seconds or warm a batch on a baking sheet in a low oven (300°F/150°C) for 3–5 minutes. They’ll taste just as dreamy as the day they were made.
FAQs
Can I substitute other nuts for pecans?
Absolutely! Walnuts are a classic swap and bring a slightly earthier flavor, while almonds offer a delicate crunch. Feel free to mix and match based on what you have or your personal taste.
Can I use quick oats instead of rolled oats?
Quick oats will work in a pinch, but rolled oats give your Cranberry Pecan Oatmeal Cookies their signature hearty texture and chew. If you try quick oats, know that the cookies may be softer and spread a bit more.
How do I make these cookies gluten-free?
Replace the all-purpose flour with your favorite 1-to-1 gluten-free baking blend, and always ensure your oats are certified gluten-free to keep this recipe safe for everyone.
Can I double the recipe for a party?
Yes—this recipe doubles (or even triples) with ease! Just be sure not to overcrowd your mixing bowl, and bake in batches for perfectly even results every time.
What makes these cookies chewy versus crispy?
The chew comes from the high ratio of oats, brown sugar, and underbaking just slightly. If you like them a bit crispier, bake for an extra minute or two, but for ultimate chewiness, watch for golden edges and soft centers.
Final Thoughts
If you’re craving a cookie full of wholesome flavor and bakery-worthy charm, you simply must try these Cranberry Pecan Oatmeal Cookies. They’re a true delight to bake, share, and, most of all, eat—so gather your ingredients and get ready to make some memories, one delicious bite at a time!
Print
Cranberry Pecan Oatmeal Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Cranberry Pecan Oatmeal Cookies are a delightful treat with a perfect balance of sweetness and crunch. The combination of chewy cranberries, crunchy pecans, and wholesome oats make these cookies a favorite for any occasion.
Ingredients
Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup light 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 ground cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup dried cranberries
- 1 cup chopped pecans
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the dough: In a large bowl, cream together butter and sugars until fluffy. Add eggs one at a time, then mix in the vanilla. In a separate bowl, whisk flour, baking soda, cinnamon, and salt. Combine wet and dry ingredients, then fold in oats, cranberries, and pecans.
- Bake the cookies: Drop spoonfuls of dough onto the baking sheet and bake for 10–12 minutes until golden. Cool on the sheet before transferring to a wire rack.
Notes
- You can use walnuts instead of pecans or a mix of cranberries and raisins for variety.
- For chewier cookies, slightly underbake and let them cool on the sheet.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 11 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
