Easy Oatmeal Cranberry Pecan Cookies recipe. These chewy bite-sized desserts make great healthy snacks.
The holiday season is over. It’s the time of year where people are looking for healthy recipes and going to the gym every day. And here I am making cranberry pecan oatmeal cookies.
This is the kind of cookie that is perfect to eat with a cold glass of milk beside a warm fire. It might actually be one of my top favorite oatmeal cookie recipes that I have on my blog. The chewy texture of the cookie offset by the crunchy pecans make for a great combination.
And even though it is the new year, and people are probably already tired of holiday recipes, these Oatmeal Cranberry Pecan Cookies make the perfect cookie for when you are craving a sweet treat.
Oatmeal Cranberry Pecan Cookies Ingredients
You just need a couple of pantry essentials to make these chewy oatmeal cookies. All you need is:
- 1/2 cup butter
- 1/4 cup white sugar
- 1/2 cup brown sugar
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp apple cider vinegar
- 1 egg
- 1/2 tsp baking soda
- 3/4 cup all-purpose flour
- 1 1/2 cups old fashioned oats
- 3/4 cup dried cranberries
- 3/4 cup pecan pieces
That’s it!
Tips & Variations
Can I use quick oats? If you don’t have rolled oats, quick oats would work in a pinch. Just know that the dough will have a more moist consistency, and you will have crispier cookies. With old-fashioned oats, you will get chewy cookies.
Storing these oatmeal cranberry cookies: You can store these cookies in an airtight container at room temperature for up to 1 week. You can also freeze these cookies for up to 3 months.
Switch up the mix-ins. You can really add in any mix-ins that you want, or a mix of favorites that you have lying around your pantry. I personally love a mixture of milk chocolate and a white chocolate chips, but add in your favorite nuts and chocolate!
Don’t have salted butter? You mix in unsalted butter and 1/4 tsp of kosher salt into the wet ingredients. Or use margarine.
Can I use fresh cranberries? Unfortunately, this will cause the dough to get wet and not stick together. Stick with the dried cranberries for this one.
Mixing the cookies. I find it easier to mix the whole thing in the bowl of a stand mixer wit a paddle attachment. However, if you don’t have one, mixing the ingredients in a medium bowl with a hand mixer on medium speed works just as well.
More Delicious Cookie Recipes
Like these Oatmeal Cranberry Pecan Cookies? Then you will love these delicious recipes:
If you make this recipe, let me know how you liked it! Rate it, leave a comment and tag me with #atasteofmadness on social media! I always love seeing what you are creating!
Oatmeal Cranberry Pecan Cookies
Ingredients
- 1/2 cup salted butter
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp apple cider vinegar
- 1 large egg
- 1/2 tsp baking soda
- 3/4 cup all-purpose flour
- 1 1/2 cups old fashioned oats
- 3/4 cup dried cranberries
- 3/4 cup pecans, chopped
Instructions
- Preheat the oven to 350˚F. Line a cookie sheet with parchment paper and set aside.
- In the bowl of a stand mixer, cream together the butter and sugars until light and fluffy. Mix in the vanilla, cinnamon, nutmeg and vinegar until smooth. Mix in the egg until fully combined.
- In a separate bowl, mix together the baking soda and flour. Slowly mix the dry ingredients into the wet ingredients until fully combined.
- Fold in the oats, cranberries and pecans.
- Using a cookie scoop, scoop the cookie dough onto the prepared cookie sheet. Bake in the preheated oven for around 10 minutes, or until golden brown.
- Allow to cool for around 5 minutes on the pan before transferring to wire racks to cool completely.
I attend a cookie swap every year during the holidays. I have been trying out new recipes to see which one I would bring. I love love this recipe! They turned out soft and chewy the apple cider vinegar brought the flavor of the cookie.
I am so glad you liked it 🙂