Description
Delightfully chewy cranberry pecan oatmeal cookies featuring a perfect balance of tart cranberries, crunchy pecans, and sweet white chocolate chips. These cookies combine wholesome oats and warm cinnamon for a cozy treat that’s simple to bake and perfect for sharing.
Ingredients
Scale
Wet Ingredients
- 1 cup butter (2 sticks), softened
- 1 cup brown sugar, firmly packed
- ½ cup sugar
- 2 eggs
- 1 tsp vanilla extract
Dry Ingredients
- 1½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
Add-ins
- 3 cups uncooked oats
- 1 cup fresh cranberries, chopped into small pieces
- 1 cup pecans, chopped
- 1 cup white chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is ready for baking the cookies evenly.
- Cream Butter and Sugars: In a large mixing bowl, combine the softened butter, brown sugar, and white sugar. Beat them together until the mixture becomes creamy and smooth, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Mix in the eggs and vanilla extract into the butter-sugar mixture. Continue beating until fully incorporated and smooth, ensuring an even distribution of moisture and flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt. This ensures the leavening, spice, and seasoning are evenly blended.
- Mix Dry with Wet Ingredients: Gradually add the dry flour mixture into the wet mixture. Stir or beat well to form a consistent cookie dough base.
- Incorporate Oats and Mix-ins: Stir in the uncooked oats to the dough first. Then gently fold in the chopped cranberries, chopped pecans, and white chocolate chips, distributing them evenly without overmixing.
- Shape Cookies: Drop rounded teaspoons of the dough onto an ungreased cookie sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Place the cookie sheet in the preheated oven and bake for 10-12 minutes or until the edges turn golden brown and the cookies appear set.
- Cool: Remove the cookies from the oven and transfer them to a wire rack. Let them cool completely before serving to allow them to firm up perfectly.
Notes
- Using fresh cranberries adds a lovely tartness—if unavailable, dried cranberries can substitute but omit extra sugar to balance sweetness.
- Chilling the dough for 30 minutes before baking can help control spreading for thicker cookies.
- For a nuttier flavor, toast the pecans lightly before adding.
- If white chocolate chips are not preferred, substitute with dark or milk chocolate chips.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
