Last Updated on November 18, 2020 by Kathryn Donangelo
These Cranberry Oatmeal Cookies are perfectly soft and chewy. Dried cranberries, pecans and cinnamon are baked in an oatmeal cookie!
PIN Cranberry Oatmeal Cookies to try later!
If you love a good old fashioned chewy oatmeal cookie, you will love these Oatmeal Cookies with cranberries, pecans and a hint of cinnamon! They are the perfect cookie to add to your holiday baking list.
I’m loving all things cranberry this season and just made this Cranberry Baked Brie that also makes a great addition to the holidays!
These cookies are made in one bowl, require no-chilling and can be made in less than 30 minutes. If you are needing last minute cookies or a dessert to bring to the holidays- you are in luck!
Make a batch of these and send them off in a car package or wrap them up in a festive holiday bag to give to friends and family! Everyone will be sure to love these Oatmeal Cookies with a festive cranberry pecan twist!
Some other easy and delicious cookies that everyone will love for the holidays are these S’more Cookies, Mini M&M Cookies, Buttery Snickerdoodles, Soft and Chewy Sugar Cookies and these White Chocolate Macadamia Cookies.
THESE CRANBERRY OATMEAL COOKIES ARE
- Sweet, chewy and have just the right ratio of dried cranberries, crunchy pecans and oats.
- A holiday favorite and make the best dessert for the Holidays, after school snack or breakfast treat- add milk to make this treat wholesome!
- Buttery, thick and the sweetened oatmeal cookies have hints of cinnamon that pairs perfectly together with the other ingredients.
INGREDIENTS TO MAKE CRANBERRY OATMEAL COOKIES
- Butter
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Rolled oats
- Baking soda
- Salt
- Dried cranberries
- Pecans
HOW TO MAKE CRANBERRY OATMEAL COOKIES
- Preheat oven to 350 degrees F. In a large mixing bowl, cream together butter, brown sugar and granulated sugar until light and fluffy with an electric mixer. Scrape down the sides of the bowl and then add in the eggs and vanilla. Cream together for another minute until combined.
- Stir in flour, rolled oats, baking soda, salt and cinnamon. Fold in cranberries and pecans until combined.
- Line baking sheets with parchment paper or silpat mats. With a mini ice cream scoop or measuring out 2 tablespoons, form the cookie dough balls and place 2 inches apart on the cookie sheets. Lightly press down on each cookie with your fingers. Bake for 10-11 minutes.
SECRETS TO THE PERFECT COOKIE
- Don’t over-bake: It’s so important NOT to over-bake these cookies because once they come out of the oven, they will firm up as they cool.
- Brown sugar: I use more brown sugar in this recipe than granulated sugar. The brown sugar has molasses in it which helps the cookies retain moisture making these cookies extra plump and chewy.
- Cranberry and Pecan Ratio: adding just the right amount of cranberries and pecans is important because you don’t want to much or too little of any of them! 1 cup of cranberries and 1/3 cup of pecans is perfect because you still get both in each bite but not an overwhelmingly amount. Of course, you can always add more if you want!
HOW TO CUSTOMIZE YOUR OWN COOKIES
Nuts: Chopped walnuts, hazelnuts or almonds would work great!
Chocolate Chips: add a handful of chocolate chips to give these cookies a chocolately flavor. Milk or dark chocolate would work.
Dried Cherries: if you prefer cherries over cranberries, dried cherries is a great alternative!
OTHER CRANBERRY RECIPES TO TRY
- Baked Cranberry & White Cheddar Dip by Kate’s Recipe Box
- Broccoli Salad with Almonds and Cranberries by Karen’s Kitchen Stories
- Cranberry Baked Brie by Kathryn’s Kitchen Blog
- Cranberry Cinnamon Snack Mix by Sweet Beginnings
- Cranberry Cream Cheese Spread by Making Miracles
- Cranberry Focaccia by A Kitchen Hoor’s Adventures
- Cranberry Ginger Tea by Magical Ingredients
- Cranberry Moscow Mule by Our Crafty Cocktails
- Cranberry Pecan Sourdough Bread by A Day in the Life on the Farm
- Cranberry Sausage Balls by Palatable Pastime
- Cranberry White Chocolate Cupcakes by Hezzi-D’s Books and Cooks
- Cranberry Whiskey Sour by Family Around the Table
- Turkey, Cranberry Grilled Cheese by Our Good Life
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Cranberry Oatmeal Cookies
Ingredients
- 1 cup unsalted butter; room temperature
- 1 cup brown sugar
- 1/2 cup sugar
- 2 large whole eggs
- 1 tsp. vanilla extract
- 1 cups all-purpose flour
- 1 1/2 cups rolled oats
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/3 cup pecans; chopped
- 1 cup dried cranberries
Instructions
- Preheat oven to 350 degrees F. In a large mixing bowl, cream together butter, brown sugar and granulated sugar until light and fluffy with an electric mixer. Scrape down the sides of the bowl and then add in the eggs and vanilla. Cream together for another minute until combined.
- Stir in flour, rolled oats, baking soda, salt and cinnamon. Fold in cranberries and pecans until combined.
- Line baking sheets with parchment paper or silpat mats. With a mini ice cream scoop or measuring out 2 tablespoons, form the cookie dough balls and place 2 inches apart on the cookie sheets. Lightly press down on each cookie with your fingers. Bake for 10-11 minutes or until the edges start to turn a light golden color. Be sure not to over bake. Enjoy!
- Optional: place more dried cranberries on top of each cookie for decoration!
Notes
- To store leftovers, place cookies in an airtight container and store in a cool area. They will stay fresh for 5-7 days.
I love cookies with oatmeal and fruit. That’s breakfast food around here.
Thank you!! Yes it’s totally OK to eat for breakfast 🙂
This is always one of my favorite cookies! SO yummy!
Thank you Hezzi!
Oatmeal cookies are my favorite and the cranberries look like jewels. Excellent!
They were so yummy, thank you!
These are so pretty! The cranberries are practically translucent. Beautiful.
Thank you so much!