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Cranberry Pecan Oatmeal Cookies Recipe: Chewy, Nutty, and Delicious

Cranberry Pecan Oatmeal Cookies

These chewy oatmeal cookies are packed with sweetened dried cranberries and chopped pecans, then warmly seasoned with cinnamon. The centers stay soft while the edges turn lightly golden in the oven.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 36 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1 cup (226 g) Unsalted butter, softened
  • 1 cup (200 g) Packed light brown sugar
  • 1/2 cup (100 g) Granulated sugar
  • 2 Large eggs
  • 1 teaspoon Vanilla extract
Dry Ingredients
  • 1 1/2 cups (190 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Salt
Mix-Ins
  • 3 cups (240-270 g) Old-fashioned rolled oats or quick-cooking oats
  • 1 cup (120-150 g) Sweetened dried cranberries
  • 1 cup (110-120 g) Chopped pecans

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line baking sheets with parchment paper. If desired, toast the pecans at 350°F for 6-8 minutes, cool them completely, and chop them before mixing.
  2. Whisk the flour, baking soda, cinnamon, and salt together in a medium bowl. Combining these ingredients first helps distribute the leavening and spice throughout the dough.
  3. Beat the softened butter, brown sugar, and granulated sugar for about 2-3 minutes, until light and creamy. Add the eggs one at a time, beating after each addition, then mix in the vanilla.
  4. Add the dry ingredients to the butter mixture and mix just until incorporated. Avoid prolonged mixing, which can make the cookies less tender.
  5. Stir in the oats, dried cranberries, and chopped pecans until they are evenly distributed. Chill the dough for 20-30 minutes if it seems very soft or if you want more control over spreading.
  6. Drop rounded tablespoons or approximately 1 1/2-tablespoon portions of dough onto the prepared baking sheets. Leave about 2 inches between portions so the cookies can spread without touching.
  7. Bake for 10-12 minutes, until the edges are lightly browned and the centers still look slightly soft. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack.

Notes

Do not overbake; the centers will continue to firm as the cookies cool. Old-fashioned oats create a chewier, more textured cookie, while quick-cooking oats produce a slightly more compact and tender result. Store cooled cookies in an airtight container.