Oatmeal Cookies with Pecans and Cranberries

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.

11 comments to “Oatmeal Cookies with Pecans and Cranberries”

  1. Those look delicious and I really like your first photograph – it’s beautiful.

  2. I have to say, I love this whole series of cranberry recipes. You can never get too much cranberry, I’m sure of that. And with pecan, and in a crunchy oatmeal cookie? So much goodness.

  3. The crazy thing is that I still have a few cranberry recipes coming your way! I really can’t get enough.

  4. Ummm…SO GOOD…. small wild animals will chase you down for these.

  5. mmmm this look edlish I’m going to try making these for my kids today. Lovely blog by the way I’ll be back for more
    Claire, Wales, UK

  6. Your cookies look so good. They must be delicious. yum yum yum

  7. Dear Tim,

    I need to consult a cranberry expert (you!). My Granny makes the best cranberry salad. She has a manual grinder that she clamps onto the table and then grinds up a bunch of cranberries, apples, and oranges. My Mom makes it too but uses a Cuisinart. Granny claims that the Cuisinart pulverizes the seeds of the cranberries, thereby making the salad bitter, which her woman-powered, trusty, old grinder does not do. Could this be true? Are the seeds of the cranberry bitter when they are ground up?????

    Thanks! Sarahbee

  8. Well Sarah, I am not one to argue with Grandma but I haven’t noticed that cranberries become bitter after a trip through the food processor. If you have a food mill you could try that, but honestly I think it will be okay in the food processor. If you try, let me know!

  9. I was searching thru your recipes and I think this one looks amazing, I can’t wait to try it. I am always looking for different recipes for cookies and love the combination of cranberries and pecans!!

  10. The photos are nice. And this flavor of cookies is my favorite, can’t wait to make it myself!

  11. Hi

    I usually like to use light brown sugar in my oatmeal cookies, by using dark brown sugar do it overpower the flavor of the cookies.

What do you think?