Description
Cranberry Pecan Oatmeal Cookies are chewy, flavorful cookies packed with hearty oats, tart dried cranberries, and crunchy toasted pecans. Perfect for gifting or snacking, these cookies balance sweet and tangy flavors with a satisfying texture.
Ingredients
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1 cup (2 sticks) unsalted butter, softened
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1 cup packed brown sugar
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1/2 cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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1 1/2 cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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1/2 teaspoon salt
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3 cups old-fashioned rolled oats
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1 cup dried cranberries
- 1 cup chopped pecans, toasted
Instructions
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Preheat Oven: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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Cream Butter and Sugars: In a large bowl, beat butter, brown sugar, and granulated sugar until creamy and fluffy.
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Add Eggs and Vanilla: Beat in eggs one at a time, then stir in vanilla extract.
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Mix Dry Ingredients: Whisk together flour, baking soda, cinnamon, and salt in a separate bowl.
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Combine Wet and Dry: Gradually add dry ingredients to the wet ingredients, mixing until just combined.
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Add Oats, Cranberries, and Pecans: Stir in oats, dried cranberries, and toasted pecans.
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Scoop Cookies: Drop rounded tablespoons of dough onto baking sheets, spacing 2 inches apart.
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Bake: Bake for 10-12 minutes until edges are golden brown and centers are set.
- Cool: Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely
Notes
Toast pecans beforehand to enhance flavor.For chewier cookies, avoid overbaking and store with a slice of bread.Use old-fashioned oats for best texture.
