Oatmeal Cranberry Pecan Cookies are chewy, crunchy, and full of cozy fall flavor in every bite. These bakery‑style cookies combine hearty oats, tart dried cranberries, and toasted pecans, making them perfect for holiday cookie trays, lunch boxes, or an everyday sweet treat.
Oatmeal Cranberry Pecan Cookies Recipe
This easy oatmeal cookie recipe bakes up thick cookies with crisp edges and soft centers. Using brown sugar, real butter, and plenty of mix‑ins makes them taste like they came from a small‑batch bakery.
Ingredients
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1 cup (2 sticks) unsalted butter, softened
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1 cup packed light brown sugar
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1/2 cup granulated sugar
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2 large eggs, room temperature
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2 tsp vanilla extract
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1 3/4 cups all‑purpose flour
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1 tsp baking soda
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1/2 tsp baking powder
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1 tsp ground cinnamon
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1/2 tsp salt
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3 cups old‑fashioned rolled oats
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1 cup dried cranberries
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1 cup chopped pecans, toasted if possible
Step 1: Toast the Pecans (Optional but Recommended)
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Heat oven to 350°F (175°C).
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Spread pecans on a baking sheet and toast for 5–7 minutes, stirring once, until fragrant.
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Cool completely, then chop.
Toasting brings out the rich, buttery flavor of the pecans and keeps them crunchy inside the cookies.
Step 2: Mix the Cookie Dough
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In a large mixing bowl, beat softened butter, brown sugar, and granulated sugar together until light and fluffy, 2–3 minutes.
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Add eggs one at a time, mixing well after each addition.
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Beat in vanilla extract.
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In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, and salt.
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Gradually add the dry ingredients to the butter mixture on low speed until just combined.
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Stir in rolled oats, dried cranberries, and chopped pecans with a spatula until evenly distributed.
Avoid over‑mixing once the flour goes in; this keeps the cookies tender instead of tough.
