Most chewy, and delicious oatmeal-cranberry-pecan cookies
If you are looking for an easy, delicious, and no-chilling time cookie recipe, your answer is right here. These Oatmeal-Cranberry-Pecan Cookies have a perfect balance of sweetness, flavour, and crunch.
About This Recipe
- This recipe includes very easy ingredients, which you most likely have them in your pantry.
- One ingredient that makes a big difference in these cookies' taste is cinnamon. Cinnamon has a warm and earthy flavour and makes these cookies a perfect fall recipe.
- This recipe uses one-quarter of a cup of WHOLE WHAT FLOUR, which makes the cookies chewy and soft.
- This cookie recipe has the perfect sweetness with a bit of sour taste from the cranberries and the nutty flavour from the pecans.
- One of the great things about this recipe is that it does not require any chilling time, and cookies come together in less than 10 minutes.
- These Oatmeal-Cranberry-Pecan Cookies are soft, chewy, and super flavourful.
How To Make These Oatmeal-Cranberry-Pecan Cookies
- Just like any other cookie recipe, use the paddle attachment to cream the butter with two sugars. The mixture will become creamy and soft.
- Add in the eggs one at a time, along with vanilla extract.
- Sift all dry ingredients, including cinnamon, and add them to the above mixture.
- Add the oatmeal, chopped pecans, and cranberries at the end and mix well.
- Scoop the dough into small balls the size of a small tangerine. Place them on the cookie sheet with 2-inch space apart.
- Bake them at 350F oven for 8-10 minutes. Let them cool down on the sheet for 5 minutes, then transfer them to the cooling rack.
Variations;
- Pecans can substitute for walnuts, and you can add raisins instead of cranberries.
- If you prefer a combination of different flavours, add half a cup of each: pecans, walnuts, raisins, and dry cranberries.
SEE MORE COOKIE IDEAS HERE:
OATMEAL-WALNUT-RAISIN COOKIES,
WHITE CHOCOLATE MACADAMIA COOKIES,
📖 Recipe
Oatmeal-Cranberry-Pecan Cookies
Most chewy, and delicious oatmeal-cranberry-pecan cookies
Ingredients
- 1¼ cup All-purpose flour, Spooned and leveled
- 2 tablespoon Whole wheat flour
- 1 cup Butter, Room temperature
- 1 cup Brown sugar, Packed
- ¼ cup Granulated sugar
- 2 Eggs, Room temperature
- 1 tablespoon Vanilla extract
- 1 teaspoon Cinnamon
- ½ teaspoon Baking soda
- ½ teaspoon Baking powder
- ½ teaspoon Salt
- 3 cups Rolled oats
- 1 cup Chopped pecan, Add ¼ cup more, if you like
- 1 cup Dry cranberries
Instructions
- Preheat the oven to 350°, and line two baking sheets with parchment paper and set aside.
- Put the butter outside the fridge before starting the process. Butter should be at room temperature, but not too soft.1 cup Butter
- Sift all the dry ingredients and set aside.1¼ cup All-purpose flour, 1 teaspoon Cinnamon, ½ teaspoon Baking soda, ½ teaspoon Baking powder, ½ teaspoon Salt, 2 tablespoon Whole wheat flour
- Using the paddle attachment, cream the butter with two sugars. Scrape the bowl as needed.1 cup Butter, 1 cup Brown sugar, ¼ cup Granulated sugar
- Add eggs, one at a time. Beat well after each one.2 Eggs
- Add vanilla extract and mix well.1 tablespoon Vanilla extract
- Add the sifted dry ingredients and mix until no trace of flour is seen,1¼ cup All-purpose flour, ½ teaspoon Baking soda, ½ teaspoon Baking powder, ½ teaspoon Salt, 1 teaspoon Cinnamon
- Add the oats, cranberries, and chopped pecans and mix. DO NOT OVERMIX.3 cups Rolled oats, 1 cup Dry cranberries, 1 cup Chopped pecan
- Scoop the dough, into the size of a small tangerine, and place them on the baking sheets. Leave a 2-inch space between them.
- Bake for 10-12 minutes. Cookies are done when the edges are set, and the center will look slightly underbaked.
- Let the cookies cool down on the baking sheet for a few minutes, and then transfer to the cooling rack.
Notes
- Both old-fashioned oats and quick oats work well for this recipe.
- Do not overbake the cookies. The center should be a bit underbaked.
Nutrition
Calories: 213kcalCarbohydrates: 24gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 34mgSodium: 149mgPotassium: 85mgFiber: 2gSugar: 11gVitamin A: 259IUVitamin C: 0.1mgCalcium: 27mgIron: 1mg
Tried this recipe?Let us know how it was!
Roxana says
Absolutely love these cookies, so delicious. Fully recommended. Thank you Arezou.
Arezou Bahador says
Thank you!
Roxana says
I forgot to leave my five stars in the previous comment so here I am again telling you all how delicious these cookies are.
Arezou Bahador says
😉