The traditional oatmeal cookie gets a festive makeover with these Cranberry Pecan Oatmeal Cookies!
I decided to give my favourite 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 favourites, 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 favourite 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 flavour, 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 flavour, 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
Ingredients
- 3/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp 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
- 1 1/2 cups rolled oats
- 1/2 cup dried cranberries
- 1/2 cup pecans chopped
Instructions
- 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.
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Lori Johnson says
December 31, 2018 at 7:17 AMBaked these as a last minute cookie to use all the dried cranberries I did NOT use as planned….fantastic recipe!! Love these cookies. Very easy to make, not a messy dough, not too sweet, and with the cinnamon, yum!
Glad I found this keeper.
Olivia says
January 2, 2019 at 1:47 PMHi Lori! Thanks for the feedback, I’m so glad you liked these!
Carol says
February 26, 2019 at 11:39 AMHi Olivia!
Is this cookie chewy or crunchy? My preference is chewy. Looking forward to your timely response.
Thanks, Carol
Olivia says
February 27, 2019 at 3:40 PMHi Carol! These are chewy cookies.
RK says
December 8, 2018 at 1:16 PMCookies didn’t drop at all – just stayed in a ball shape….. ideas? I did use egg replacement (v egg) due to my son’s allergy, but this hasn’t been a problem in other recipes….
Olivia says
December 10, 2018 at 4:46 PMHi RK! How much of the egg replacement did you use? It sounds like the dough was too thick, so it could either be due to that or too much flour.
mona says
April 18, 2018 at 1:46 PMAwesome cookie! I added white cholocate chips, they are really really good. Next time I will add less sugar if I use white chocolate chips.
I will be making these again, you can change it up with any dried fruit, nut, chocolate or not…………….
Olivia says
April 18, 2018 at 2:29 PMHi Mona! Love the addition of white chocolate chips, good call! So glad you liked it 🙂
Juju says
February 5, 2018 at 3:22 AMHey! Olivia
I live in Thailand. It’s really not easy to find good and fresh pecan! Do you have any suggestion for substitution?
Thank you so much. I love dried cranberries. Can’t wait to finish the recipe.
Olivia says
February 5, 2018 at 3:45 PMHi Juju! Any other nut would work just fine. Do you have easy access to walnuts or almonds?
Juju says
February 7, 2018 at 12:29 AMHi !
Thank you for your suggestion. Not sure with walnuts but I think I can buy almonds from malls or imported shops here. Almonds would be perfect 🙂
Stacey leinen says
December 21, 2017 at 2:08 PMRaisins??? Yuck trying recipe for first time. Dough taste amazing can’t wait for finished product!!
Olivia says
December 22, 2017 at 9:50 AMYay! I hope you like it 🙂
bessie says
October 9, 2016 at 5:47 PMThese are absolutely amazing, I made them today, great flavor, not too sweet, and I love the crunch from the pecans. I did add a 1/2 cup of pecans but I just broke the pieces up by hand rather than use a food processor and I didn’t notice the nuts were lost in the cookies, just perfect! I came across your blog via Huffington Post’s 25 bundt cake recipes you cannot miss, I am looking forward to trying more of your recipes.
Olivia says
October 10, 2016 at 11:03 AMHi Bessie! Thanks so much for your feedback, I’m so glad you liked these cookies! 🙂
Peggy says
September 30, 2016 at 12:06 PMIn the oatmeal cookies is it 3/4 cup of flour or 3 to 4 cups flour? Thank you!
Olivia says
September 30, 2016 at 12:26 PMHi Peggy! It’s 3/4cup.
Rebecca says
December 23, 2015 at 12:28 PMCan I use substitute quick oats in this recipe?
Olivia says
December 23, 2015 at 1:03 PMHi Rebecca! Quick oats will give the cookies a different texture and they likely would bake up a bit flatter. Ideally you’d use rolled (old fashioned oats), but you could try with quick if that’s all that you have!
Debbie S says
December 23, 2015 at 6:11 AMIs the oatmeal “old fashioned” oats?
This recipe looks great! My husband can’t eat much chocolate because of headaches and this cookie looks like it will be a hit!
Happy Holidays!
Olivia says
December 23, 2015 at 9:03 AMHi Debbie! Yes, rolled oats are the same as old fashioned :). Let me know how you two like these cookies!
Elizabeth @ SugarHero.com says
December 21, 2015 at 1:10 AMI’m totally with you–raisins have no place in cookies! Cranberries, however, are always welcome. And they always feel so festive to me! I love your take on the traditional oatmeal cookie–I’ll take a dozen, please!
Olivia says
December 21, 2015 at 10:46 PMYesss! Glad to have you on my team, haha. Thanks so much Elizabeth!
Kelley parker says
February 20, 2018 at 8:45 PMCan I substitute coconut oil for the butter?
Olivia says
February 21, 2018 at 3:59 PMI haven’t done so, but you could give it a try!