The traditional oatmeal cookie gets a festive makeover with these Cranberry Pecan Oatmeal Cookies!
I decided to give my favorite oatmeal cookie a festive makeover for the holiday season. Are you as excited as I am?! The original oatmeal chocolate chip cookie is one of my all-time favorites, but I like to take that recipe and change it up with different combinations of ingredients. It’s super easy to modify and customize with your favorite nuts, chocolate, dried fruits, or a mix of all of them.
I’m not a huge fan of dried fruits – especially the dreaded raisin, so you’ll likely never see one of those in a recipe over here. Cranberries are different. They have a unique and yummy flavor, and I can get past the texture. Raisins? Not so much. You could totally make these with raisins instead though, if they’re your kinda thing.
I wanted a seasonal fruit and nut combo with these cookies, so decided to go with pecans, which I love. In hindsight, I probably should have added more of them, as the nuts got a bit lost in the oatmeal/cinnamon/cranberry flavor, so you may want to increase the amount of nuts in the recipe or toast them beforehand.
If you like thick, chewy, delicious oatmeal cookies, then this recipe is for you! If you prefer your cookies to be less puffy, just press down on the tops a bit before putting them into the oven.
These Cranberry Pecan Oatmeal Cookies will be my last holiday themed cookie for the year. Sad times, right? Fear not, as there are a few more holiday recipes on the way, and plenty of cookies on my radar for the new year!
Cranberry Pecan Oatmeal Cookies
- 3/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon ground
- 1/4 tsp sea salt
- 1/2 cup unsalted butter room temperature
- 1/2 cup light brown sugar packed
- 2 Tbsp granulated sugar
- 1 large egg room temperature
- 1 tsp vanilla extract
- 1 1/2 cups rolled oats
- 1/2 cup dried cranberries
- 1/2 cup pecans chopped
- In a medium bowl, whisk flour, cinnamon, baking soda, and salt. Set aside.
- In the bowl of an electric mixer, beat butter and sugars on med-high until pale and fluffy (approx. 3 minutes).
- Add egg and beat on high for 1 minute. Add vanilla.
- Turn mixer to low and add flour mixture, mix until combined.
- Add oats, cranberries, and pecans. Mix until just combined.
- Chill dough in the fridge for at least an hour.
- Preheat oven to 350F and line a baking sheet with parchment or a Silpat.
- Using a small cookie scoop, place cookies on baking sheet 2″ apart. I did 11 cookies per sheet. Press cookies down slightly if desired (I didn’t).
- Bake for 10mins or until edges are lightly browned but center is still soft and unset.
- Cool for 5 minutes on baking sheet, then transfer to cooling rack to cool completely.