Published on
Cranberry Pecan Oatmeal Cookies
Cranberry pecan oatmeal cookies are packed with tart cranberries, the crunch of pecans, and oatmeal for a chewy texture and amazing flavor in every bite.
Jump to RecipeTable of Contents
Cranberry pecan oatmeal cookies are packed with the tartness of cranberries, hearty oats, and crunchy pecans for a delightful and delicious cookie. Soft, chewy, and delicious, these cranberry pecan oatmeal cookies would make a great addition to your holiday baking or anytime you want to enjoy the delicious flavor of cranberries.
Craving more yummy cranberry recipes? Check out these Cranberry White Chocolate Cookies, Cranberry Cake, and Pistachio and Cranberry Fudge.
Cranberry Pecan Oatmeal Cookies Ingredients
You will need:
- 1 cup butter room temperature
- ¾ cup light brown sugar
- ½ cup granulated sugar
- 2 extra-large eggs room temperature
- 1 teaspoon vanilla extract
- ¾ cup pecan flour
- 1½ cups all-purpose flour
- 1 tablespoon all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 cups old-fashioned oats
- 1½ cups fresh cranberries chopped
PRO TIP: If you cannot find fresh cranberries in your local grocery store (they can tend to be a seasonal item in some areas), you can use dried cranberries as an alternative in this great cookie recipe.
Substitutions and Additions
MIX-INS: Add ½ cup of chocolate chips or white chocolate chips for even more bursts of deliciousness in these chewy oatmeal cookies.
How to Make Cranberry Pecan Oatmeal Cookies
STEP ONE: In a medium-sized bowl, whisk together the 1½ cups of all-purpose flour, cornstarch, baking powder, baking soda, cinnamon, and salt until combined. Set aside.
STEP TWO: In the bowl of a stand mixer, with a paddle attachment, cream together the butter, light brown sugar, and granulated sugar for 1 to 2 minutes on low.
STEP THREE: While the mixer is running, add the eggs one at a time, making sure to completely incorporate each egg and the vanilla extract. Stop the mixer and scrape down the sides of the bowl with a spatula.
STEP FOUR: While the mixer is on low speed, gradually add the flour mixture, allowing the flour to incorporate before adding more until all the flour has been added. Turn off the mixer and scrape down the sides of the mixer once more.
STEP FIVE: Add the old-fashioned oats and flour to the mixer and mix on low for another 30 to 45 seconds or until all the oats and pecan flour have been incorporated evenly. Stop the mixer.
PRO TIP: Scoop and measure your pecan flour into your measuring cup. It should NOT be packed tight like you would for brown sugar.
STEP SIX: In a small bowl, add the chopped fresh cranberries and the remaining 1 tablespoon of flour. Mix to coat the cranberries. This will help them stay evenly dispersed in your cookie batter. Add the flour-coated chopped cranberries to the cookie batter and mix them in by hand, with a spatula, just until evenly incorporated. Do not overmix your dough.
PRO TIP: If you have fresh cranberries that have been frozen, thaw them first, then transfer the chopped cranberries to a paper towel-lined plate to absorb as much liquid as possible before adding them to your cookie dough.
STEP SEVEN: Using a 1½ tablespoon (1.5 inches) cookie scoop, scoop out your cookie dough onto a parchment-lined, large rimmed baking tray. You can place your cookie dough balls right next to each other in rows on the tray. You should be able to fit all your cookie dough balls on one tray. Gently use your fingers to press down on your dough balls so that they are a uniform size (about 1 inch tall). This helps the cookies bake more evenly. Cover your tray with plastic wrap and refrigerate your cranberry pecan oatmeal cookie dough balls for 3 hours or up to overnight.
PRO TIP: If you do not want to wait 3 hours to let your dough chill, you can chill it for just an hour but make sure to turn your oven temperature down to 350°F and bake them for 12 to 14 minutes.
STEP EIGHT: Once your cookie dough has chilled, preheat your oven to 375°F and line a rimmed baking sheet with a piece of parchment paper or a silicone mat. Place your cookies 2 inches apart on your prepared baking sheet and bake for 11 to 12 minutes, or until your cookies are just set in the middle and lightly golden on the edges. Do not overbake your cookies. They will continue to cook and get a darker color as they cool on the tray.
STEP NINE: Allow your cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
How to Serve Cranberry Pecan Oatmeal Cookies
The sweetness of these delectable cranberry cookies pairs wonderfully with a tall glass of cold milk or a warm mug of hot chocolate, perfect for washing down each delicious and satisfying bite. Or, for an extra flavor pop, consider pairing the cookies with a glass of hot apple cider. These soft and chewy cranberry pecan oatmeal cookies are so hearty and full of goodness that you could even enjoy them as a filling breakfast cookie.
Storage
ON THE COUNTER: These oatmeal cranberry cookies can be stored, in an airtight container, on the counter for 3 days.
IN THE FRIDGE: Store in the refrigerator for up to 5 days.
MAKE AHEAD: You can make these oatmeal cranberry pecan cookies ahead of time and freeze the cookie dough balls after they have chilled for 3 hours. You can just take them off the baking sheet and place them into a freezer-safe, zip-top, bag and they will last in your freezer for up to 3 months. When you are ready to bake, you will need to place them onto a prepared cookie sheet on the counter while your oven is preheating. You may need to add a couple of minutes to your bake time but just watch them closely to make sure not to overbake them.
Cranberry pecan oatmeal cookies are full of all kinds of fantastic flavors and have a wonderfully chewy texture that you can enjoy during the holiday season. Packed with tart cranberries, the crunch of pecans, and oatmeal, these cranberry pecan oatmeal cookies have amazing flavor in every bite. The pops of bright cranberries made a fun addition to your holiday cookie tray.
FREQUENTLY ASKED QUESTIONS
How do I store these cookies?
This simple recipe can be stored in an airtight container at room temperature for up to three days.
What can I use if I can’t find fresh cranberries?
These cranberry oatmeal cookies would also work with dried cranberries. If you want, you could also opt to switch out the cranberries for raisins for another tasty cookie.
Can I use walnuts instead of pecans?
You could easily substitute walnuts for the pecans in this delicious recipe.
MORE RECIPES YOU’LL LOVE
- Fluffernutter Cookies
- Cranberry White Chocolate Cookies
- Neiman Marcus Cookies
- Butterscotch Toffee Cookies
Cranberry Pecan Oatmeal Cookies
Cranberry pecan oatmeal cookies are packed with tart cranberries, the crunch of pecans, and oatmeal for a chewy texture and amazing flavor in every bite.
Ingredients
- 1 cup butter room temperature
- ¾ cup light brown sugar
- ½ cup granulated sugar
- 2 extra-large eggs room temperature
- 1 teaspoon vanilla extract
- ¾ cup pecan flour
- 1½ cups all-purpose flour
- 1 tablespoon all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 cups old-fashioned oats
- 1½ cups fresh cranberries chopped
Instructions
- In a medium-sized bowl, whisk together the 1½ cups of all-purpose flour, cornstarch, baking powder, baking soda, cinnamon, and salt until combined. Set aside.
- In the bowl of a stand mixer, with a paddle attachment, cream together the butter, light brown sugar, and granulated sugar for 1 to 2 minutes on low.
- While the mixer is running, add the eggs one at a time, making sure to completely incorporate each egg and the vanilla extract. Stop the mixer and scrape down the sides of the bowl with a spatula.
- While the mixer is on low speed, gradually add the flour mixture, allowing the flour to incorporate before adding more until all the flour has been added. Turn off the mixer and scrape down the sides of the mixer once more.
- Add the old-fashioned oats and flour to the mixer and mix on low for another 30 to 45 seconds or until all the oats and pecan flour have been incorporated evenly. Stop the mixer.
- In a small bowl, add the chopped fresh cranberries and the remaining 1 tablespoon of flour. Mix to coat the cranberries. This will help them stay evenly dispersed in your cookie batter. Add the flour-coated chopped cranberries to the cookie batter and mix them in by hand, with a spatula, just until evenly incorporated. Do not overmix your dough.
- Using a 1½ tablespoon (1.5 inches) cookie scoop, scoop out your cookie dough onto a parchment-lined, large rimmed baking tray. You can place your cookie dough balls right next to each other in rows on the tray. You should be able to fit all your cookie dough balls on one tray. Gently use your fingers to press down on your dough balls so that they are a uniform size (about 1 inch tall). This helps the cookies bake more evenly. Cover your tray with plastic wrap and refrigerate your cranberry pecan oatmeal cookie dough balls for 3 hours or up to overnight.
- Once your cookie dough has chilled, preheat your oven to 375°F and line a rimmed baking sheet with a piece of parchment paper or a silicone mat. Place your cookies 2 inches apart on your prepared baking sheet and bake for 11 to 12 minutes, or until your cookies are just set in the middle and lightly golden on the edges. Do not overbake your cookies. They will continue to cook and get a darker color as they cool on the tray.
- Allow your cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Notes
PRO TIP: If you cannot find fresh cranberries in your local grocery store (they can tend to be a seasonal item in some areas), you can use dried cranberries as an alternative in this great cookie recipe.
PRO TIP: Scoop and measure your pecan flour into your measuring cup. It should NOT be packed tight like you would for brown sugar.
PRO TIP: If you have fresh cranberries that have been frozen, thaw them first, then transfer the chopped cranberries to a paper towel-lined plate to absorb as much liquid as possible before adding them to your cookie dough.
PRO TIP: If you do not want to wait 3 hours to let your dough chill, you can chill it for just an hour but make sure to turn your oven temperature down to 350°F and bake them for 12 to 14 minutes.
Leave a Comment