Ingredients
For the Cookies:
- 1 cup butter (2 sticks), softened
- 1 cup brown sugar, firmly packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 3 cups old-fashioned oats
- 1 cup dried cranberries
- 1 cup chopped pecans (toasted for extra flavor!)
Instructions
How to Make Cranberry Pecan Oatmeal Cookies
Step 1: Preheat the Oven & Prep the Baking Sheets
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper or lightly grease it.
Step 2: Cream the Butter & Sugars
- In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
- Add the eggs, one at a time, beating well after each addition.
- Stir in vanilla extract.
Step 3: Combine Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Step 4: Stir in Oats, Cranberries, & Pecans
- Gently fold in the oats, dried cranberries, and toasted pecans.
- Chill the dough in the refrigerator for 30 minutes (optional but recommended).
Step 5: Scoop & Bake
- Drop tablespoon-sized scoops of dough onto the baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Step 6: Enjoy!
- Serve warm or store for later!
Notes
How to Store & Freeze Oatmeal Cookies
Storing Leftovers:
🍪 Store cookies in an airtight container at room temperature for up to 5 days.
Freezing Instructions:
❄️ Freeze baked cookies – Store in a freezer-safe bag for up to 3 months.
❄️ Freeze cookie dough – Scoop dough onto a baking sheet and freeze for 1 hour. Transfer to a freezer bag and store for up to 3 months. Bake straight from frozen, adding 1-2 extra minutes.