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Oatmeal Cranberry Pecan Cookies
Soft and chewy oatmeal cranberry pecan cookies made with brown sugar, rolled oats, tart cranberries, and sweet candied pecans.
Servings
24
cookies
Prep Time
15
minutes
mins
Cook Time
14
minutes
mins
Total Time
30
minutes
mins
Equipment
baking sheet
parchment paper
mixing bowl
electric mixer or whisk
cookie scoop
cooling rack
Ingredients
1
cup
salted butter, room temperature
1½
cups
light brown sugar, packed
2
large
eggs, room temperature
1¼
teaspoons
pure vanilla extract
1⅓
cups
all-purpose flour
½
teaspoon
ground cinnamon
1¾
cups
old-fashioned rolled oats
1
teaspoon
baking powder
¾
cup
dried cranberries
¾
cup
candied pecans, roughly chopped
Instructions
Preheat oven to 350°F and line baking sheets with parchment.
Beat butter and brown sugar until light and fluffy.
Mix in eggs and vanilla until combined.
Add flour, oats, baking powder, and cinnamon and stir gently.
Fold in cranberries and pecans.
Scoop dough onto baking sheets, spacing 2 inches apart.
Bake for 12–14 minutes until edges are golden.
Cool on pan briefly, then transfer to a rack.
Notes
Use room-temperature ingredients for even mixing.
Do not overmix once flour is added.
Let cookies rest on the pan before moving to prevent breaking.
Nutrition
Calories:
165
kcal
Carbohydrates:
21
g
Protein:
2
g
Fat:
8
g
Saturated Fat:
4
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
2
g
Cholesterol:
28
mg
Sodium:
120
mg
Potassium:
55
mg
Fiber:
2
g
Sugar:
12
g
Vitamin A:
80
IU
Calcium:
20
mg
Iron:
0.8
mg
Author:
Emma Novich
Calories:
165
kcal
Course:
Dessert
Cuisine:
American
Keyword:
cranberry cookies, oatmeal cookies, oatmeal cranberry pecan cookies