I made these cookies for my friend Julie’s birthday. Oatmeal might just be my favorite type of cookie. I like them crisp and crunchy and full of oat flavor. None of those soft and chewy oatmeal cookie for me. I think soft oatmeal cookies remind me of my school cafeteria. No raisins either. I don’t actually think that raisins work that well in most oatmeal cookie recipes. I decided to replace them with dried cranberries and add some toasted pecans for a really delicious autumn version of the classic cookie.
Oatmeal Cookies with Pecans and Cranberries
- 2 sticks unsalted butter, at room temperature
- 1 cup dark brown sugar, lightly packed
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon kosher salt
- 3 cups old-fashioned oatmeal
- 1 1/2 cups toasted pecans, coarsely chopped
- 1 cup dried cranberries
Preheat oven to 350° F.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high sped until light and fluffy. With the mixer running on low, add the eggs one at a time, and the vanilla.
Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer running on low, slowly add the dry ingredients to the butter mixture. Add the oats, pecans and cranberries and mix until just combined.
Using an ice cream scoop or tablespoon, drop 2-inch mounds of dough onto cookie sheets lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer cookies to a baking rack to cool completely.