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Cranberry Oatmeal Cookies
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Fall-inspired chewy cranberry oatmeal cookies with pecans, ideal for holiday baking.
Ingredients:
  • 1 cup unsalted butter at room temperature
  • 1.5 cups light brown sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 2 cups old-fashioned rolled oats
  • 1.5 cups all-purpose flour
  • 1.5 teaspoons coarse kosher salt
  • 0.5 teaspoon ground nutmeg
  • 0.5 cup chopped toasted pecans
Instructions:
  • Preheat the oven to 350°F (175°C) and position the rack in the upper third. Line baking sheets with parchment paper.
  • In a stand mixer's work bowl, combine unsalted butter and light brown sugar, and beat on medium-slow speed until very fluffy, around 3 to 4 minutes. Mix in the vanilla extract, then add eggs one at a time. Finally, reduce mixer speed to the lowest setting and continue mixing.
  • Combine rolled oats, flour, baking powder, cinnamon, kosher salt, and nutmeg in a separate bowl. Slowly add the oat mixture into the mixer in thirds. Mix in dried cranberries and nuts until just combined. Use a large cookie scoop to place dough on a prepared baking sheet about 2 inches apart.
  • Bake each batch individually in the preheated oven until the edges turn golden brown, approximately 17 to 18 minutes. Let them cool on the baking sheets for around 5 minutes before transferring to wire racks to finish cooling.

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