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Oatmeal Cranberry Pecan Cookies

These delightful cookies blend chewy oats with tart cranberries and crunchy pecans, offering a nostalgic taste of home in every bite.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup rolled oats Use old-fashioned oats for the best texture.
  • 1/2 cup all-purpose flour For structure; you can substitute with whole wheat for a nuttier flavor.
  • 1/2 cup brown sugar Light brown enhances moisture and flavor.
  • 1/2 cup white sugar Balances the sweetness.
  • 1 tsp baking soda For lift.
  • 1/2 tsp cinnamon A touch of warm spice.
  • 1/4 tsp ginger Adds depth to the flavor profile.
  • 1/2 tsp salt Enhances the overall taste.
Wet Ingredients
  • 1/2 cup butter, softened Use high-quality unsalted butter for the best results. Ensure it’s at room temperature for easy creaming.
  • 1 tsp vanilla extract For a lovely, warm aroma and flavor.
Mix-ins
  • 1/2 cup dried cranberries Opt for unsweetened or lightly sweetened variants; they pack a fruity punch!
  • 1/2 cup chopped pecans Toasted pecans add extra flavor—feel free to replace them with nuts of your choice, such as walnuts or almonds.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) for even baking.
  2. In a mixing bowl, cream together the softened butter, brown sugar, and white sugar. Beat for 2-3 minutes until light and fluffy.
  3. Beat in the egg and vanilla extract.
  4. In another bowl, combine rolled oats, flour, baking soda, cinnamon, ginger, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
  6. Fold in the cranberries and chopped pecans.
  7. Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Baking
  1. Bake for 10-12 minutes, or until the edges are golden brown but the centers remain soft.
  2. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Notes

Store cookies in an airtight container at room temperature for up to one week. You can refrigerate the dough for up to 24 hours or freeze it for longer storage.