Why You’ll Love This Recipe

These cookies are chewy and moist thanks to the oats and pecans, with bursts of tartness from the cranberries. They’re easy to make, filled with wholesome ingredients, and keep well, making them perfect for gifting or keeping on hand for a healthy-ish sweet bite.

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups old-fashioned rolled oats
1 cup dried cranberries
1 cup chopped pecans, toasted

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat Oven:
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Cream Butter and Sugars:
In a large bowl, beat softened butter, brown sugar, and granulated sugar until creamy and fluffy.
Add Eggs and Vanilla:
Beat in eggs one at a time, then stir in vanilla extract.
Mix Dry Ingredients:
In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Add Oats, Cranberries, and Pecans:
Stir in oats, dried cranberries, and toasted pecans.
Scoop Cookies:
Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
Bake:
Bake for 10-12 minutes or until edges are golden brown and centers are set.
Cool:
Let cookies cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

Servings and Timing

Servings: About 36 cookies
Prep time: 15 minutes
Bake time: 12 minutes
Total time: 27 minutes

Variations

Chocolate Chips: Add 1 cup of chocolate chips or chunks for extra sweetness.
Spiced: Add a pinch of nutmeg or cloves for more warmth.
Vegan: Use dairy-free butter and flax eggs.
Gluten-Free: Substitute all-purpose flour with gluten-free flour blend.
Other Nuts: Use walnuts or almonds instead of pecans.

Storage/Reheating

Storage: Store cookies in an airtight container at room temperature for up to 5 days.
Freezing: Freeze baked cookies for up to 3 months.
Reheating: Warm in the microwave for 10-15 seconds to soften.

FAQs

Can I use fresh cranberries?

Fresh cranberries are too tart and moist; dried cranberries work best.

How do I keep cookies chewy?

Don’t overbake and store in airtight containers with a slice of bread.

Can I toast nuts ahead?

Yes, toasting nuts enhances flavor and can be done ahead of time.

Can I add oats to other cookie recipes?

Yes, oats add texture and nutrition to many cookie types.

Are these cookies healthy?

They include wholesome ingredients but are still a sweet treat.

Can I use quick oats?

Old-fashioned oats provide better texture, but quick oats can be substituted.

Can I add other dried fruits?

Yes, dried cherries, raisins, or apricots work well.

Can I make these cookies gluten-free?

Yes, use a gluten-free flour blend.

How do I store cookies for freshness?

Use airtight containers and avoid moisture.

Can I make smaller or larger cookies?

Yes, adjust baking time accordingly.

Conclusion

Cranberry Pecan Oatmeal Cookies are a deliciously chewy and flavorful treat perfect for holidays, gifting, or everyday enjoyment. Packed with wholesome oats, tart cranberries, and crunchy pecans, they offer a delightful balance of taste and texture everyone will love.