Chewy Cranberry Pecan Oatmeal Cookies
These chewy cranberry pecan oatmeal cookies are soft, hearty, and filled with sweet-tart cranberries, nutty pecans, and wholesome oats. They make a cozy treat for holidays, snacks, or pairing with a warm drink.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 30 cookies
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 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)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter, brown sugar, and granulated sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
- In a separate bowl, whisk flour, baking soda, cinnamon, and salt. Gradually add to the wet mixture.
- Stir in oats, cranberries, and pecans until evenly combined.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
- Bake 10–12 minutes, until edges are golden and centers are set. Cool on the sheet for 5 minutes, then transfer to a wire rack.
Notes
- Chill dough 20 minutes before baking for thicker, chewier cookies.
- Swap pecans for walnuts, or replace with pumpkin or sunflower seeds for nut-free.
- Add white chocolate chips or orange zest for extra flavor.
- Use a 1:1 gluten-free flour blend and certified GF oats to make gluten-free.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 11g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
