Nothing brings back pleasant memories like baking a batch of oatmeal cookies like Grandma used to make. Our recipe for Cranberry Pecan Oatmeal Cookies takes this classic favorite and gives it a new twist by incorporating dried cranberries and crunchy pecans.
Oatmeal cookies can take you back to childhood where maybe your Grandma or a favorite aunt created oatmeal cookies from scratch and would serve you warm, delicious cookies with a tall, cold glass of milk. The smells of the oatmeal and cinnamon wafting through the kitchen and the fun of being with a favorite person can combine to make oatmeal cookies a favorite, nostalgic treat.
Cranberry Pecan Oatmeal Cookies Recipe
- Cookie Baking Sheets
- Large bowl
- Electric Mixer
- Medium-Sized Bowl
- Wooden Spoon
- 1 cup Softened Butter or 2 sticks
- 1 cup White Sugar
- 1 cup Brown Sugar
- 2 pcs Eggs
- 1 teaspoon Vanilla Extract
- 2 cups All-Purpose Flour
- 1 teaspoon Salt
- 1 teaspoon Baking Soda
- 1/2 teaspoon Cinnamon this is optional
- 3 cups Rolled Oats
- 1/2 cup Dried Cranberries
- 1/2 cup Chopped Pecans
- Preheat the oven to 350 degrees.
- Line your cookie sheets with parchment paper or a silicone baking mat.
- In a large bowl, with an electric mixer, beat together the butter with the white sugar and the brown sugar. Beat until the mixture is light and fluffy.
- Add in the eggs and beat again until fully combined.
- Add the vanilla and beat one more time. Set this mixture aside.
- In a medium-sized bowl, stir together the flour, salt, and baking soda with a fork to mix them fully. You can add in the cinnamon if desired and stir again.
- Pick up the medium-sized bowl and carefully pour the dry ingredients into the bowl containing the buttery mixture.
- Using your electric mixer, combine the two mixtures until the dough is light and creamy.
- Add the oatmeal one cup at a time, stirring after each addition. To incorporate the final cup of oatmeal, you may need to switch from using an electric mixer to using a wooden spoon. Some mixers do not have enough power to mix a dough that is as thick as this cookie dough will be.
- Using a wooden spoon, stir in the pecans and the cranberries until they are fully incorporated into the dough.
- Using a tablespoon, scoop the cookie dough onto the baking sheets into walnut-sized balls about two or three inches apart.
- Place the cookie sheets into the oven and bake the cookies for eight to ten minutes.
- Remove the cookies from the oven and allow the cookies to cool on the baking sheets for about 5 minutes before scraping them off with a spatula to cool on a wire rack. Let the cookies sit on the racks until they are completely cool before storing in an airtight container.
Frozen Cookie Dough Balls
- To create frozen cookie dough balls, when you get the cookie dough completely mixed up, spoon the dough balls onto a baking sheet. Don’t worry about spacing them very far apart; you simply do not want the dough balls touching.
- Place the cookie sheet in the freezer and let the dough balls freeze for about two hours.
- Remove the frozen cookie dough balls from the freezer and place them in zip-top freezer bags, pressing out as much air as you can before sealing the bags.
- You can store the cookie dough balls in the freezer for up to three months.
- To bake after freezing, simply remove the dough balls from the freezer, place the balls frozen on a cookie sheet about two or three inches apart.
- Bake in a preheated oven at 350 degrees for 10 to 15 minutes or until the cookies are lightly browned.
Key Ingredients: Cream Cheese