These chewy cranberry pecan oatmeal cookies are soft, hearty, and packed with the perfect balance of sweet and nutty flavor. The combination of tart dried cranberries, buttery toasted pecans, and warm oats creates a cozy, delicious bite every time. They’re perfect for snacking, sharing, or pairing with a hot drink on a chilly day.

Why You’ll Love This Recipe

I love how easy these cookies are to make, and how reliably chewy and satisfying they turn out. The cranberries bring a bright, tangy sweetness that complements the nuttiness of the toasted pecans. They’re ideal for holiday baking, afternoon cravings, or even breakfast on the go. The oatmeal base gives them a comforting, old-fashioned texture that reminds me of homemade treats from scratch.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup unsalted butter, softened

• 3/4 cup brown sugar, packed

• 1/2 cup granulated sugar

• 2 large eggs

• 1 1/2 tsp vanilla extract

• 1 1/2 cups all-purpose flour

• 1 tsp baking soda

• 1/2 tsp cinnamon

• 1/4 tsp salt

• 3 cups old-fashioned rolled oats

• 1 cup dried cranberries

• 3/4 cup chopped pecans (toasted for extra flavor)

Directions

1. I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

2. In a large bowl, I cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Then I beat in the eggs one at a time, followed by the vanilla extract.

3. In a separate bowl, I whisk together the flour, baking soda, cinnamon, and salt. I gradually add these dry ingredients to the wet mixture.

4. I stir in the oats, dried cranberries, and chopped pecans until everything is well mixed.

5. I drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

6. I bake the cookies for 10–12 minutes, just until the edges are golden and the centers are set. After baking, I let them cool on the sheet for 5 minutes before transferring to a wire rack.

Servings And Timing

• Prep time: 15 minutes

• Bake time: 12 minutes

• Total time: 27 minutes

• Yield: About 30 cookies

Variations

I like to switch things up by adding a handful of white chocolate chips for extra sweetness. Sometimes I use chopped walnuts instead of pecans, or even add a bit of orange zest to bring out the cranberry flavor. If I want to make them gluten-free, I just swap the flour with a 1:1 gluten-free blend and make sure the oats are certified gluten-free.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I freeze them in a single layer, then transfer to a freezer bag—perfect for grabbing one or two whenever I’m craving something sweet. To reheat, I pop a cookie in the microwave for about 10 seconds to bring back the soft, chewy texture.

FAQs

1. How do I make the cookies thicker and chewier?

I chill the dough for about 20 minutes before baking. It helps the cookies hold their shape and come out thicker.

2. Can I make these without nuts?

Yes, I just skip the pecans or replace them with seeds like pumpkin or sunflower if I want a crunch without the nuts.

3. What’s the best way to toast the pecans?

I spread them on a baking sheet and toast in the oven at 350°F for 6–8 minutes. It really enhances their flavor.

4. Can I use quick oats instead of rolled oats?

I prefer old-fashioned rolled oats because they give a better texture, but in a pinch, I use quick oats—just expect slightly softer cookies.

5. How long do these cookies stay fresh?

They stay fresh in an airtight container for about 5 days at room temperature. For longer storage, I freeze them and thaw when needed.

Conclusion

These chewy cranberry pecan oatmeal cookies are a warm, nostalgic treat that I keep coming back to. The balance of hearty oats, sweet-tart cranberries, and rich pecans makes each bite satisfying and flavorful. Whether I’m baking for a special occasion or just because, this recipe never fails to impress.