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Home » Cookies » Cranberry Pecan Oatmeal Cookies

Cranberry Pecan Oatmeal Cookies

By Olivia, 47 Comments

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The traditional oatmeal cookie gets a festive makeover with these Cranberry Pecan Oatmeal Cookies!

Cookies on a wooden table.

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.

Cookies on a cooling rack..

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.

Cookie on a wooden table with pecans and dried cranberries.

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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.

Cookies on a wooden table.

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!

Cookies on a wooden table.
Print Rate
5 from 7 votes

Cranberry Pecan Oatmeal Cookies

The traditional oatmeal cookie gets a festive makeover with these Cranberry Pecan Oatmeal Cookies! 
Course Dessert
Cuisine Cookie
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 22
Calories 124kcal
Author Olivia

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
US Customary - Metric

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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Calories: 124kcalCarbohydrates: 15gProtein: 1gFat: 6gSaturated Fat: 2gCholesterol: 19mgSodium: 60mgPotassium: 43mgFiber: 1gSugar: 7gVitamin A: 140IUCalcium: 12mgIron: 0.6mg
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

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December 20, 2015

Comments

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    Recipe Rating




  1. Sharon says

    December 26, 2020 at 1:06 PM

    5 stars
    A perfect recipe for a perfect cookie.

    Reply
    • Olivia says

      December 27, 2020 at 10:03 AM

      So happy you loved them Sharon!

      Reply
  2. Tricia says

    December 25, 2020 at 7:25 PM

    5 stars
    Made these last night for “Santa” along with a batch of chocolate chip walnut cookies. These were by far the star of the show and were gone before I even knew it. Perfect amount of butter and salt. Thank you for this wonderful keeper cookie recipe!!

    Reply
    • Olivia says

      December 26, 2020 at 9:45 AM

      Hi Tricia! So glad you loved them! Thanks for the feedback 🙂

      Reply
  3. Catherine says

    July 5, 2020 at 5:09 PM

    Delicious even in the middle of summer! I added coconut in the mixture and it went well with the cranberries. Will keep on my list of favourite cookies for Xmas !
    Also, I rolled the mixture in parchment paper , cooled in the fridge , then sliced evenly for baking.
    Thanks for sharing this one with us !

    Reply
    • Olivia says

      July 6, 2020 at 9:33 AM

      Hi Catherine! Yum, I’ll have to try them with coconut — great addition! Good to know the slice and bake worked well!

      Reply
  4. Cyndi says

    April 9, 2020 at 9:19 AM

    Hi Olivia…if I double this recipe do I double the ingredients in the same amount? I love this recipe…the cookies are amazing. Thank you.

    Reply
    • Olivia says

      April 9, 2020 at 2:43 PM

      Hi Cyndi! Yes, double all of the amounts. For ease, you can change the Servings to be twice as much and it will update all the numbers.

      Reply
  5. Adrijana Pesic says

    April 1, 2020 at 12:54 PM

    Wow, my first time ever baking anything in my life and cookies came out amazing! Thank you so much for this amazing recipe i love it! I only added and spoon of honey as i love honey.
    Thank you once again.

    Reply
    • Olivia says

      April 1, 2020 at 2:43 PM

      Hi Adrijana! I’m so happy you loved these. Thank you for the feedback!

      Reply
  6. Pamela Louallen says

    December 25, 2019 at 12:58 PM

    I made the oatmeal, cranberry, pecan cookies, these are the best cookies I have ever ate. I doubled the recipe and added a extra 3/4 cup of brown sugar. I made thick balls and gently mashed them on the cookie sheet and I only cooked them for 10mins. They were chewy in the middle and had that slight crisp edges. These are the BEST cookie I have Ever ate. I will always use this cookie recipe and add different ingredients. Thank u so much for sharing this recipe ❤

    Reply
    • Olivia says

      December 26, 2019 at 10:13 AM

      Hi Pamela! So happy to head you liked these! Thanks for the feedback 🙂

      Reply
  7. Victoria Auldridge says

    December 13, 2019 at 3:18 PM

    Made the almond cake with raspberry Swiss buttercream . It turned out picture perfect. Got lots of rave comments. Everyone loved it. Had two miss steps I hope you can help me with. First had problems in transferring the finished cake from the turning stand to the cake plate. Second buttercream was still cold when I served it. How long should the cake sit out before l serve a buttercream cake.
    Lov your cakes

    Reply
    • Olivia says

      December 13, 2019 at 4:25 PM

      Hi Victoria! So happy everyone loved it 🙂 For transferring — it’s always tricky. Do you use a cake board under your cakes? That will help make it more sturdy. I also chill the cake before transferring and use a cake lifter to lift the cake up and move it. It takes some practice and is stressful any time I do it! The cake will take about 2-3 hours or so to come to room temp. You can speed this up by cutting slices and placing them on plates. I hope that helps!

      Reply
  8. Sue says

    August 1, 2019 at 3:16 PM

    Sounds delicious!! Will make soon. Can you add ginger? If so how much in your opinion? Need to add for health reasons. Tks!!

    Reply
    • Olivia says

      August 1, 2019 at 4:12 PM

      Hi Sue! For sure, I think that would be delicious. What kind of ginger? I would try it with 1/4 cup chopped crystallized ginger, or maybe 1/4 tsp of ground ginger. It’s more to taste — however much you like.

      Reply
  9. Robbie says

    July 28, 2019 at 7:33 AM

    5 stars
    I’m an otherwise decent cook except for baking. But these turned out perfect and I think they’re the most delicious cookies I’ve ever eaten. IDK how I’ll ever eat another store bought cookies again. Thanks for the recipe and good instructions.

    Reply
    • Olivia says

      July 29, 2019 at 11:44 AM

      Hi Robbie! I’m so happy to hear that! So glad you loved them 🙂

      Reply
  10. m says

    June 25, 2019 at 10:02 AM

    5 stars
    Pretty awesome. I do love the cranberry – pecan duo. and who doesn’t love a good oatmeal cookie, right??? Hey, great pics, too! Well done. Love them.

    Reply
    • Olivia says

      June 28, 2019 at 9:32 AM

      Thanks so much!!

      Reply
  11. Tammy says

    May 16, 2019 at 10:54 AM

    Have you ever made these with fresh cranberries? I have so many left in the freezer that I want to use.

    Reply
    • Olivia says

      May 21, 2019 at 4:53 PM

      Hi Tammy! I haven’t and I’m not sure they’d work as well due to the extra liquid in the fresh ones.

      Reply
  12. Lori Johnson says

    December 31, 2018 at 7:17 AM

    Baked 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.

    Reply
    • Olivia says

      January 2, 2019 at 1:47 PM

      Hi Lori! Thanks for the feedback, I’m so glad you liked these!

      Reply
      • Carol says

        February 26, 2019 at 11:39 AM

        Hi Olivia!

        Is this cookie chewy or crunchy? My preference is chewy. Looking forward to your timely response.

        Thanks, Carol

        Reply
        • Olivia says

          February 27, 2019 at 3:40 PM

          Hi Carol! These are chewy cookies.

          Reply
  13. RK says

    December 8, 2018 at 1:16 PM

    Cookies 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….

    Reply
    • Olivia says

      December 10, 2018 at 4:46 PM

      Hi 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.

      Reply
  14. mona says

    April 18, 2018 at 1:46 PM

    5 stars
    Awesome 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…………….

    Reply
    • Olivia says

      April 18, 2018 at 2:29 PM

      Hi Mona! Love the addition of white chocolate chips, good call! So glad you liked it 🙂

      Reply
  15. Juju says

    February 5, 2018 at 3:22 AM

    Hey! 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.

    Reply
    • Olivia says

      February 5, 2018 at 3:45 PM

      Hi Juju! Any other nut would work just fine. Do you have easy access to walnuts or almonds?

      Reply
      • Juju says

        February 7, 2018 at 12:29 AM

        5 stars
        Hi !

        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 🙂

        Reply
  16. Stacey leinen says

    December 21, 2017 at 2:08 PM

    Raisins??? Yuck trying recipe for first time. Dough taste amazing can’t wait for finished product!!

    Reply
    • Olivia says

      December 22, 2017 at 9:50 AM

      Yay! I hope you like it 🙂

      Reply
  17. bessie says

    October 9, 2016 at 5:47 PM

    5 stars
    These 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.

    Reply
    • Olivia says

      October 10, 2016 at 11:03 AM

      Hi Bessie! Thanks so much for your feedback, I’m so glad you liked these cookies! 🙂

      Reply
  18. Peggy says

    September 30, 2016 at 12:06 PM

    In the oatmeal cookies is it 3/4 cup of flour or 3 to 4 cups flour? Thank you!

    Reply
    • Olivia says

      September 30, 2016 at 12:26 PM

      Hi Peggy! It’s 3/4cup.

      Reply
  19. Rebecca says

    December 23, 2015 at 12:28 PM

    Can I use substitute quick oats in this recipe?

    Reply
    • Olivia says

      December 23, 2015 at 1:03 PM

      Hi 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!

      Reply
  20. Debbie S says

    December 23, 2015 at 6:11 AM

    Is 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!

    Reply
    • Olivia says

      December 23, 2015 at 9:03 AM

      Hi Debbie! Yes, rolled oats are the same as old fashioned :). Let me know how you two like these cookies!

      Reply
  21. Elizabeth @ SugarHero.com says

    December 21, 2015 at 1:10 AM

    I’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!

    Reply
    • Olivia says

      December 21, 2015 at 10:46 PM

      Yesss! Glad to have you on my team, haha. Thanks so much Elizabeth!

      Reply
    • Kelley parker says

      February 20, 2018 at 8:45 PM

      Can I substitute coconut oil for the butter?

      Reply
      • Olivia says

        February 21, 2018 at 3:59 PM

        I haven’t done so, but you could give it a try!

        Reply
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