Cranberry Pecan Oatmeal Cookies

Packed with tart cranberries, the crunch of pecans and oatmeal, these cranberry pecan oatmeal cookies are a delicious addition to your holiday cookie tray.

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These cranberry pecan oatmeal cookies are full of all kinds of fantastic flavors and chewy textures that you can enjoy during the holiday season. They’re packed with the tartness of cranberries, hearty oats, and crunchy pecans for a delightful and delicious cookie that will be a huge hit.

Cranberry Pecan Oatmeal Cookies Ingredients

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You’ll need:

• 1½ cups + 1 tablespoon of all-purpose flour, divided into 1½ cups and 1 tablespoon
• 1 tablespoon of cornstarch
• 1 teaspoon of baking powder
• 1 teaspoon of baking soda
• 1 teaspoon of cinnamon
• ½ teaspoon of salt
• 1 cup of butter, room temperature
• ¾ cup of light brown sugar
• ½ cup of granulated sugar
• 2 extra-large eggs, room temperature
• 1 teaspoon of vanilla extract
• 2 cups of old-fashioned oats
• ¾ cup of pecan flour 
• 1½ cups of chopped fresh cranberries

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 This Cranberry Pecan Oatmeal Cookies Recipe

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 dry ingredients aside.

STEP TWO: In the medium bowl of a stand mixer with a paddle attachment, cream 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 to the butter mixture 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 rubber 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 pecan 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. 

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.

STEP SEVEN: Using a 1½ tablespoon (1.5 inches) cookie scoop (or an ice cream 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.

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 brown 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

This perfect cookie is best enjoyed with a cold glass of milk or whipped hot chocolate as a special treat.

These cookies are so hearty and full of goodness that you could even enjoy them as a filling breakfast cookie. 

Do you have extra cranberries to use? Don’t forget to make a batch of cranberry sauce and fluffy cranberry salad.

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Storing These Oatmeal Cranberry Pecan Cookies

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.

These cranberry pecan oatmeal cookies have a wonderfully chewy texture and are bursting with plenty of great flavors all working together to create the perfect treat. The pops of bright cranberries would make these a great addition to your holiday baking.

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Cranberry Pecan Oatmeal Cookies

5 from 2 votes

Packed with tart cranberries, the crunch of pecans and oatmeal, these cranberry pecan oatmeal cookies are a delicious addition to your holiday cookie tray.

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 3 hours hours 22 minutes minutes

Servings 34 cookies

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Ingredients

  

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• 1½ cups all-purpose flour
• 1 tablespoon cornstarch
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 1 cup butter room temperature
• ¾ cup light brown sugar
• ½ cup granulated sugar
• 2 extra-large eggs room temperature
• 1 teaspoon vanilla extract
• 2 cups old-fashioned oats
• ¾ cup pecan flour
• 1 tablespoon all-purpose flour
• 1½ cups fresh cranberries chopped

Instructions

 

• In a medium-sized bowl, whisk together the 1½ cups 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 has 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

• 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. 
• Scoop and measure your pecan flour into your measuring cup. It should NOT be packed tight like you would for brown sugar. 
• 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.
• 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.

 

Nutrition

Calories: 135kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 121mg | Potassium: 55mg | Fiber: 1g | Sugar: 8g | Vitamin A: 187IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

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