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Cover the bowl and chill the dough in the refrigerator for at least 30 minutes (up to 24 hours).
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Chilling firms up the butter, helps the flavors meld, and keeps the cookies thick when they bake instead of spreading too thin.
Step 4: Scoop and Bake
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Heat oven again to 350°F (175°C). Line baking sheets with parchment paper.
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Scoop dough into balls about 1 1/2 tablespoons each (a medium cookie scoop works well).
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Place dough balls 2 inches apart on the prepared sheets.
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Bake 10–12 minutes, or until the edges are set and lightly golden but centers still look slightly soft.
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Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
The cookies will firm up as they cool, giving you that perfect chewy center.
Serving, Storage, and SEO Tips
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Serve Oatmeal Cranberry Pecan Cookies with coffee, tea, or a cold glass of milk.
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They store well in an airtight container at room temperature for up to 1 week, or you can freeze baked cookies for up to 3 months.
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For SEO on a food blog, naturally include related phrases like “chewy oatmeal cranberry cookies,” “oatmeal cookies with pecans,” “holiday oatmeal cookie recipe,” and “dried cranberry cookie recipe” in your headings, image alt text, and introduction.
Variations your readers might love: swap half the pecans for white chocolate chips, use fresh orange zest in the dough, or make the cookies smaller for a bite‑size cookie tray.
