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Oatmeal Cranberry Pecan Cookies

Chewy Oatmeal Cranberry Pecan Cookies You’ll Love to Bake

These Chewy Oatmeal Cranberry Pecan Cookies are a delicious blend of chewy textures and nutty crunch, perfect for baking enthusiasts.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookie Base
  • 1 cup Unsalted Butter softened
  • 1 cup Brown Sugar packed
  • 1/2 cup Granulated Sugar
  • 2 large Large Eggs
  • 1 tsp Vanilla Extract pure preferred
Dry Ingredients
  • 1 cup All-Purpose Flour
  • 1 tsp Baking Soda
  • 1 tsp Ground Cinnamon or nutmeg for variety
  • 1/2 tsp Salt
Texture and Flavor
  • 3 cups Old-Fashioned Rolled Oats
  • 1 cup Dried Cranberries or raisins
  • 1 cup Chopped Pecans or walnuts

Equipment

  • Mixing bowls
  • Electric mixer
  • Baking Sheets
  • Parchment paper
  • Cookie Scoop

Method
 

Baking Steps
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Combine softened butter, brown sugar, and granulated sugar in a large mixing bowl and beat until light and fluffy.
  3. Add eggs one at a time and mix well, then add vanilla extract and combine.
  4. In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
  5. Gradually add dry ingredients to wet mixture and mix until just combined.
  6. Fold in oats, dried cranberries, and chopped pecans until evenly distributed.
  7. Scoop dough onto prepared baking sheets, leaving 2 inches apart.
  8. Bake for 10 to 12 minutes until edges are golden brown and centers are slightly soft.
  9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 100mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Use old-fashioned rolled oats for the best texture. If dough is too soft, chill for 15-30 minutes before baking.

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