Cranberry Pecan Oatmeal Cookies

Lance and I have been getting cookie deliveries lately from friendly neighbors dropping by to say happy holidays. I love looking inside the festive tin boxes to see what treats are in store! In one tin box we got caramel popcorn, fudge and these coconut macaroon type cookies dipped in chocolate. I haven’t tried those yet, but Lance said they’re really good. I hope he left me some. Also, Lance’s mom made a huge batch of shortbread. They are delicious! Plus we have these Cranberry Pecan Oatmeal Cookies. I’m struggling to decide if the amount of cookies we have in the house is a good or bad thing.

I made these Cranberry Pecan Oatmeal Cookies over the weekend. Lance claims they are the best cookies he’s ever had. I took that as the highest compliment, considering he has some really good cooks in his family. The first thing I ever made him was a batch of cookies as a thank you for doing something handy for me around my old apartment. To this day cookies are still my favorite thing to make him.

I’ve learned recently that using room temperature ingredients works best when baking since everything at room temperature mixes together more easily. Also, the cookie dough will need to chill for at least 1 hour. You’ll need to be prepared for these 2 tips, so you have the ingredients prepared beforehand and you have time to chill the dough before you bake them.

These cookies are a nice holiday spin on the traditional oatmeal raisin. I love the cranberries, cinnamon and added crunch of the pecans in this cookie. These are a nice thick chewy cookie which I prefer. For another holiday cookie, try out the Raspberry Almond Thumbprint Shortbread Thumbprint Cookie recipe I made from the blog, Cooking Classy.

Yield: 27 cookies

Prep Time: 15 Minutes

Cook Time: 10 Minutes

Total Time: 25 Minutes

 

Ingredients

3/4 cup all purpose flour

1/2 tsp baking soda

1/2 tsp ground cinnamon

1/3 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

Instructions

Combine flour, baking soda, cinnamon and salt in a mixing bowl. Set aside. In a mixer, beat butter, brown sugar and granulated sugar on medium-high until light and fluffy. Approx. 3 minutes. Add egg and beat on high for 1 minute. Then add vanilla extract.

Turn mixture on to low speed and slowly incorporate flour mixture. I usually do this in thirds, so the flour mixture can incorporate into the mixture. Add oats, cranberries and pecans and mix until just combined.

Chill dough in the fridge for at least an hour. Preheat oven to 350 degrees F. Line a sheet pan with parchment paper. Use a 1 Tbsp measure to scoop dough mixture and form heaping tablespoonfuls. Roll dough mixture into balls and place on cookie sheet 2″ apart.

Bake for 10-11 minutes until edges are lightly browned and center is still soft. Cool for 5 minutes on cookie sheet and then transfer to cooling rack to cool completely. Store in airtight container.

Recipe Source:
https://livforcake.com/cranberry-pecan-oatmeal-cookies/

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