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Oatmeal Cranberry Pecan Cookies: The Ultimate Deliciously Chewy Recipe

When you’re craving a homemade treat that’s both wholesome and delightful, these Oatmeal Cranberry Pecan Cookies are the perfect solution. Packed with flavor and nutrition, this recipe brings together the chewy texture of oats, the tartness of cranberries, and the crunch of pecans. In this article, we will explore the steps to create these delicious cookies, their health benefits, and why they should be a staple in your baking repertoire. If you love cookies, especially ones that are both sweet and nutritious, you’re in for a treat!

Why Choose Oatmeal Cranberry Pecan Cookies?

Health Benefits of Oats

Oats are known for their high fiber content, which contributes to heart health and aids digestion. Incorporating oats into your diet can help regulate blood sugar levels and keep you feeling full longer.

The Perfect Sweet Addition: Cranberries

Cranberries are not only delicious but also packed with antioxidants. They provide a tart flavor that beautifully complements the sweetness of the cookies, making them a healthy choice for snacking.

Oatmeal Cranberry Pecan Cookies upscaled 68ed09a354b18

Ingredients You’ll Need for Your Cookies

Essential Ingredients

  • 1 cup rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon

Flavor Additions

  • 1/2 cup dried cranberries
  • 1/2 cup pecans, chopped
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter, softened
  • 1 egg

Step-by-Step Instructions to Make Cookies

Preparing Your Dough

Begin by preheating your oven to 350°F (175°C). In a bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the egg until well combined.

Mixing Ingredients

In a separate bowl, combine the oats, flour, baking soda, cinnamon, cranberries, and pecans. Gradually mix the dry ingredients into the wet ingredients until just combined.

Oatmeal Cranberry Pecan Cookies upscaled 68ed0a1b1f8a5

Baking the Cookies to Perfection

Shaping and Placing on the Baking Sheet

Using a tablespoon, scoop the dough onto a parchment-lined baking sheet, leaving space between each cookie for spreading.

Baking Time

Bake in the oven for 10-12 minutes, or until the edges are golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Storing Your Oatmeal Cranberry Pecan Cookies

Optimal Storage Conditions

Once your cookies have cooled, store them in an airtight container at room temperature. They’ll remain fresh for about a week.

Freezing for Future Treats

You can also freeze the dough for future baking. Just scoop the dough balls onto a baking sheet and freeze. Once frozen, transfer them to a zip-lock bag, and they can last for up to 3 months.

Oatmeal Cranberry Pecan Cookies upscaled 68ed0a93cd21e

Variations on Oatmeal Cranberry Pecan Cookies

Ingredient Swaps

Feel free to experiment by substituting other nuts, such as walnuts or almonds, or using different dried fruits like raisins or chopped apples.

Gluten-Free Options

For those needing a gluten-free option, use certified gluten-free oats and substitute gluten-free flour in place of regular flour.

Common Mistakes to Avoid

Overmixing the Dough

Mix the dough until just combined. Overmixing can lead to tough cookies.

Incorrect Baking Time

Keep an eye on your cookies as they bake. Every oven is different, and even a minute or two can significantly affect the final result.

Oatmeal Cranberry Pecan Cookies upscaled 68ed0b0b54668

Frequently Asked Questions

Can I use quick oats instead of rolled oats?

Yes, you can use quick oats, but the texture may be slightly different as quick oats absorb more liquid, making the cookies denser.

Are these cookies vegan-friendly?

To make these cookies vegan, substitute the egg with a flax egg and use vegan butter or coconut oil instead.

Can I add chocolate chips to this recipe?

Absolutely! Chocolate chips make a great addition. You can mix them in for a decadent twist!

Conclusion

In conclusion, these Oatmeal Cranberry Pecan Cookies are not only easy to make but also a delightful treat that caters to both health and taste. Their chewy texture combined with the crunchy nuts and tart cranberries makes them irresistible. Perfect for snacking, sharing, or as a dessert, this recipe will surely become a favorite in your baking collection. So grab your ingredients and start baking today – a delicious batch of cookies awaits!

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Oatmeal Cranberry Pecan Cookies

Irresistible Oatmeal Cranberry Pecan Cookies Recipe to Savor


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  • Author: sophieb
  • Total Time: 27 minutes
  • Yield: 24 cookies 1x

Description

Indulge in chewy oatmeal cookies packed with cranberries pecans Perfect for any occasion theyre a delightful treat that wont disappoint


Ingredients

Scale
  • 1 cup rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, chopped
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter, softened
  • 1 egg

  • Instructions

  • Begin by preheating your oven to 350°F (175°C). In a bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the egg until well combined.
  • In a separate bowl, combine the oats, flour, baking soda, cinnamon, cranberries, and pecans. Gradually mix the dry ingredients into the wet ingredients until just combined.
  • Using a tablespoon, scoop the dough onto a parchment-lined baking sheet, leaving space between each cookie for spreading.
  • Bake in the oven for 10-12 minutes, or until the edges are golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
  • Once your cookies have cooled, store them in an airtight container at room temperature. They’ll remain fresh for about a week.
    • Prep Time: 15 minutes
    • Cook Time: 12 minutes
    • Category: Dessert
    • Cuisine: American

    Nutrition

    • Calories: 150 calories
    • Sugar: 10 grams
    • Fat: 6 grams
    • Saturated Fat: 6 grams
    • Carbohydrates: 22 grams
    • Fiber: 1 gram
    • Protein: 2 grams

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    Sophie Bennett

    I’m the home cook, dessert lover, and heart behind TasteDiary. My love for Korean sweets started in my grandmother’s kitchen—my Halmoni—in Jeonju, South Korea. She wasn’t a professional chef, but to me, every dish she made was filled with magic and meaning.

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