If you’re looking for a cookie that’s chewy, nutty, sweet, and packed with character, these Cranberry Pecan Oatmeal Cookies are about to be your new go-to. Imagine buttery oatmeal dough cradling tart cranberries and crunchy pecans in every bite—it’s a flavor and texture explosion that’s perfect for cozy afternoons, festive occasions, or just because you deserve something special! Each cookie has a wonderful warmth from cinnamon, and the oats ensure that homey, comforting chew you love. Trust me, nobody can resist these cookies once they come out of the oven.
Ingredients You’ll Need
This beautiful list of simple ingredients is what transforms everyday pantry staples into a show-stopping treat! Every element brings something wonderful—richness, chewy texture, warmth, color, or crunch—to your Cranberry Pecan Oatmeal Cookies.
- Unsalted butter, softened: The foundation for tenderness and rich flavor—always make sure it’s perfectly soft for easy creaming!
- Brown sugar, packed: Lends a deep caramel note and keeps cookies moist, inviting a warm, classic oatmeal flavor.
- Granulated sugar: Adds sweetness and helps the cookies get those yummy crisp edges.
- Large eggs: Essential for binding the dough and ensuring the cookies are wonderfully chewy.
- Vanilla extract: Brings a sweet, floral backdrop that makes these cookies undeniably irresistible.
- All-purpose flour: Provides structure and gives lift to your baked goodies.
- Baking soda: The key to just the right amount of rise and that slightly soft center.
- Ground cinnamon: Adds subtle warmth—just enough to evoke comfort without overpowering.
- Salt: Balances sweetness and sharpens all the other flavors.
- Old-fashioned rolled oats: The chewy, hearty personality of every great oatmeal cookie.
- Dried cranberries: Bursts of tart, ruby-red brightness with every bite, balancing out the sweetness.
- Chopped pecans: Nutty crunch that pairs beautifully with the soft oats and sweet cranberries.
How to Make Cranberry Pecan Oatmeal Cookies
Step 1: Prep Your Oven and Baking Sheets
Start things off by preheating your oven to a toasty 350°F (175°C). While it’s heating, line two baking sheets with parchment paper. This ensures your Cranberry Pecan Oatmeal Cookies bake evenly and slide right off the pan without sticking or overbrowning.
Step 2: Cream the Butter and Sugars
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture turns light and fluffy. This step is vital for creating cookies with that desirable tenderness and perfect bite—it’s worth the extra minute or two of mixing!
Step 3: Add Eggs and Vanilla
Beat in the eggs, one at a time, ensuring each is fully mixed before adding the next. Pour in the vanilla extract and give it a quick blend. This creates a luscious, creamy base that brings all the flavors together.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, ground cinnamon, and salt. This ensures the leavener and spices are evenly distributed, giving every Cranberry Pecan Oatmeal Cookie the same delightful flavor and texture.
Step 5: Mix Dough
Gradually add the dry ingredients to your wet mixture. Stir gently—just until everything’s combined. Overmixing could make your cookies tough, and we’re all about soft, irresistible treats here!
Step 6: Fold in Oats, Cranberries, and Pecans
Now comes the fun part: folding in the rolled oats, dried cranberries, and chopped pecans. The dough will be hearty and lumpy and that’s exactly what you want. Every scoopful will be loaded with good stuff.
Step 7: Portion and Bake
Using a spoon or cookie scoop, drop rounded tablespoons of dough onto your baking sheets, spacing them about 2 inches apart. Slide them into the oven and bake for 10 to 12 minutes, until the edges are golden and centers are just set. Don’t overbake—soft and chewy is the goal!
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for five minutes before transferring them to a wire rack. This gives them time to finish setting up and prevents crumbling. Then, pour yourself some milk or tea—it’s time to indulge in your fresh Cranberry Pecan Oatmeal Cookies!
How to Serve Cranberry Pecan Oatmeal Cookies
Garnishes
For a simple yet stunning finishing touch, try a dusting of powdered sugar, or drizzle a bit of melted white chocolate over the top. You could even sprinkle a few extra cranberries or pecan pieces on just before serving for that bakery-worthy look.
Side Dishes
Pair your Cranberry Pecan Oatmeal Cookies with a cold glass of milk, hot coffee, or spiced chai for a cozy snack. These cookies also make a wonderful addition to dessert platters alongside wedges of sharp cheddar or a scoop of creamy vanilla ice cream.
Creative Ways to Present
Stack them high and tie with a rustic ribbon for a homemade gift, or arrange them in a pretty tin with parchment paper for the holidays. Want to impress at your next brunch or party? Build an eye-catching cookie tower with layers of Cranberry Pecan Oatmeal Cookies interspersed with fresh berries.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Cranberry Pecan Oatmeal Cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and chewy for about 4 days—in fact, the flavors get even cozier after a day or two!
Freezing
If you want to extend their shelf life, these cookies freeze beautifully. Place them in a zip-top freezer bag or airtight container with parchment between layers. They’ll keep for up to three months—just thaw at room temperature when you’re ready for a treat.
Reheating
If you love warm cookies (and who doesn’t?), pop a cookie in the microwave for about 10 seconds or in a low oven for a minute or two. You’ll recapture that fresh-baked softness and just-melted cranberry and pecan splendor!
FAQs
Can I use quick oats instead of old-fashioned rolled oats?
You can, but keep in mind that quick oats absorb more moisture and may result in slightly softer, less chewy cookies. Old-fashioned oats give the best texture for these Cranberry Pecan Oatmeal Cookies.
What if I don’t have pecans—can I substitute another nut?
Absolutely! Walnuts are a fantastic stand-in, and even almonds could work. The key is to use nuts that bring a nice crunch and pair well with cranberries.
How do I make the cookies softer or crispier?
For a softer cookie, bake them for the minimum suggested time and let them finish setting on the sheet. For crispier edges, extend the bake by a minute or two—just watch so they don’t burn.
Can I add chocolate chips?
Why not! Adding chocolate chips (white or dark) introduces a luscious richness. Stir about half a cup into your dough with the cranberries and pecans for a fun twist on Cranberry Pecan Oatmeal Cookies.
Can I make the dough ahead of time?
Yes, you can prepare the dough up to three days in advance and refrigerate it. Chilling the dough even enhances the flavors! Just let it sit at room temperature for ten minutes before scooping and baking.
Final Thoughts
No cookie jar should be without these Cranberry Pecan Oatmeal Cookies—they’re tender, packed with texture, and positively bursting with festive flavor. I hope you treat yourself to a batch soon, and maybe share a few with someone you love. Happy baking!
Print
Cranberry Pecan Oatmeal Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Cranberry Pecan Oatmeal Cookies are a delightful treat perfect for the holiday season. They are soft, chewy, and packed with the flavors of cranberries and pecans in every bite.
Ingredients
For the cookies:
- 1 cup unsalted butter, softened
- 1 cup 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 two baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, then add the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Stir in mix-ins: Fold in the oats, dried cranberries, and chopped pecans.
- Bake: Drop rounded tablespoons of dough onto the prepared baking sheets and bake for 10 to 12 minutes until golden brown.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- You can substitute walnuts for pecans or use a mix of both.
- For a softer cookie, slightly underbake them and let them finish setting on the baking sheet.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
