Cranberry-Pecan Oatmeal Cookies
Adapted from Quaker Oats [1]
Notes
Dried tart cherries, walnuts, pistachios, raisins, and chocolate chips are all good alternative additions; keep the total volume to 1 1/2 cups.
Ingredients
- 14 tablespoons (7 ounces) butter, at room temperature
3/4 cup (6 ounces) firmly packed dark brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
2 large eggs
1 1/2 teaspoons vanilla
1 1/2 cups (7 1/2 ounces) all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon kosher salt
3 cups (11 ounces) old-fashioned oats
3/4 cup toasted pecans, chopped
3/4 cup dried cranberries
Directions
- Preheat the oven to 350°F.
- In large bowl, beat the butter and sugars on medium speed of an electric mixer until creamy. Add the eggs and vanilla; beat well. Add the flour, baking soda, cinnamon, and salt; mix until nearly combined. Add the oats, pecans, and dried cranberries (you might have to do this in multiple additions). Mix until combined.
- Drop the dough in rounded tablespoonfuls onto ungreased half sheet pans. (Add 15 cookies to each half sheet pan, leaving some space in between as they'll spread slightly.)
- Bake 8 to 10 minutes or until just browning on the bottom (lift one cookie to check). They'll look slightly undercooked on top, but will continue to cook once removed from the oven. Cool 2 minutes on the cookie sheets; remove to a wire rack. Cool completely. Store tightly covered.
Information
- Category
- Desserts, Cookies
- Cuisine
- North American
- Yield
- 4 dozen cookies