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
Scale
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
