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Cranberry Pecan Oatmeal Cookies

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close up overhead shot of a plate piled with Cranberry Pecan Oatmeal Cookies and garnished with cranberries
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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Table of Contents
  1. CRANBERRY PECAN OATMEAL COOKIES INGREDIENTS
  2. HOW TO MAKE THIS CRANBERRY PECAN OATMEAL COOKIES RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

These cranberry pecan oatmeal cookies are full of all kinds of fantastic flavors and chewy texture 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.

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

close up shot of a plate piled with Cranberry Pecan Oatmeal Cookies and garnished with cranberries

CRANBERRY PECAN OATMEAL COOKIES INGREDIENTS

Cranberry Pecan Oatmeal Cookies raw ingredients that are labeled

You’ll need:

  • 1½ cups + 1 tablespoon all-purpose flour, divided
  • 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
  • ¾ cup pecan flour 
  • 2 cups old-fashioned oats
  • 1½ cups 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 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 butter, light brown sugar, and granulated sugar for 1 to 2 minutes on low.

Cranberry Pecan Oatmeal Cookies process shot of ingredients being blended together

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.

Cranberry Pecan Oatmeal Cookies process shot of ingredients being blended together

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. 

PRO TIP:

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

Cranberry Pecan Oatmeal Cookies process shot of ingredients being blended together

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.

Cranberry Pecan Oatmeal Cookies process shot of cranberries being coated with flour then folded into the cookie batter

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.

PRO TIP:

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.

Cranberry Pecan Oatmeal Cookies process shot of cookie dough balls being placed on a baking sheet

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.

Cranberry Pecan Oatmeal Cookies process shot of before and after cookies are baked on a baking sheet

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. 

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.

close up shot of Cranberry Pecan Oatmeal Cookies

These oatmeal cranberry pecan 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.

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.

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close up overhead shot of a plate piled with Cranberry Pecan Oatmeal Cookies and garnished with cranberries

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
Cook Time 12 minutes
Total Time 3 hours 22 minutes
Servings 34 cookies

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
  • 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
  • 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

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.
 

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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  1. Ann says

    These sound really good, but I couldn’t find pecan flour in my grocery store. Any suggestions for a substitute ? Also, are the old fashioned oats the quick cooking kind or the longer cooking version ? Thanks !