Description
Delight in these delicious Oatmeal Cranberry Cookies, packed with chewy oats, fresh tart cranberries, crunchy pecans, and sweet white chocolate chips. Perfectly spiced with cinnamon and baked to golden perfection, these cookies offer a delightful treat for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
Mix-ins
- 3 cups old fashioned oats
- 1 cup fresh cranberries, quartered
- 1 cup pecans, chopped
- 1 cup white chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Cream Butter and Sugars: In a large mixing bowl, cream together the room temperature unsalted butter, brown sugar, and granulated sugar until the mixture is smooth and creamy.
- Add Eggs and Vanilla: Mix in the eggs one at a time, ensuring each is fully incorporated, then stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt to evenly distribute the leavening and spices.
- Mix Dry with Wet: Gradually add the dry ingredient mixture to the butter and sugar mixture, stirring until just combined and no streaks of flour remain.
- Add Oats, Cranberries, Pecans, and Chocolate Chips: Fold in the old fashioned oats, quartered fresh cranberries, chopped pecans, and white chocolate chips, mixing gently to evenly distribute.
- Form Cookies: Using about one tablespoon of dough per cookie, drop spoonfuls onto an ungreased cookie sheet, spacing them two inches apart to allow spreading.
- Bake: Bake in the preheated oven for 12 minutes or until the cookie edges start to turn golden brown.
- Cool: Remove the cookies from the oven and transfer them to a cooling rack to cool completely before serving.
Notes
- For a chewier texture, use rolled oats instead of quick oats.
- Fresh cranberries add a nice tart contrast; dried cranberries can be used but will be sweeter.
- Chop pecans coarsely for extra crunch.
- White chocolate chips can be swapped for dark or milk chocolate if preferred.
- Use parchment paper for easier cleanup if desired, although the recipe does not require greasing the baking sheet.
- Store cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
