Oatmeal Cranberry Pecan Cookies
Oatmeal Cranberry Pecan Cookies are a delightful treat that perfectly combines the hearty texture of oats with the tartness of cranberries and the rich crunch of pecans. They are simple to whip up and make a great snack any time of the day.
Ingredients
For the cookie dough
- 1 cup rolled oats Use old-fashioned rolled oats for best texture.
- 1 cup all-purpose flour
- 1/2 cup brown sugar Light or dark brown sugar can be used.
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened Butter should be softened, not melted.
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans Toasting the pecans is recommended for extra flavor.
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream the softened butter, brown sugar, and granulated sugar together until smooth and fluffy.
- Add the egg and vanilla extract to the creamed mixture and beat until well incorporated.
- In a separate bowl, combine rolled oats, all-purpose flour, baking soda, salt, cinnamon, and ginger.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
- Fold in the dried cranberries and chopped pecans.
Baking
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For best results, ensure butter is softened but not melted. If the dough is sticky, chill it in the refrigerator for about 30 minutes.