Soft, flavorful, and packed with sweet-tart cranberries and crunchy toasted pecans, these Chewy Cranberry Pecan Oatmeal Cookies are perfect for a cozy snack or holiday treat!

Why You’ll Love This Recipe

• Soft & Chewy – Perfectly tender oatmeal cookies with a satisfying chew.

• Sweet & Tart Combo – Dried cranberries balance the rich cookie dough.

• Nutty Crunch – Toasted pecans add a delightful texture and flavor.

• Quick & Easy – Ready in under 30 minutes, ideal for last-minute treats.

Ingredients

• 3/4 cup brown sugar, packed

• 1/2 cup granulated sugar

• 2 large eggs

• 1 1/2 tsp vanilla extract

• 1 1/2 cups all-purpose flour

• 1 tsp baking soda

• 1/2 tsp cinnamon

• 1/4 tsp salt

• 3 cups old-fashioned rolled oats

• 1 cup dried cranberries

• 3/4 cup chopped pecans, toasted
  Yield: About 30 cookies
  Prep Time: 15 minutes
  Cook Time: 12 minutes
  Total Time: 27 minutes

Step-by-Step Instructions

Step 1: Preheat Oven & Prepare Baking Sheets

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

Step 2: Cream Butter & Sugars

In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla extract.

Step 3: Mix Dry Ingredients

In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually add dry ingredients to the wet mixture, mixing until just combined.

Step 4: Add Oats, Cranberries & Pecans

Stir in oats, dried cranberries, and chopped pecans until evenly distributed throughout the dough.

Step 5: Scoop Cookies

Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.

Step 6: Bake & Cool

Bake for 10–12 minutes until edges are golden and centers are just set. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack.

Tips & Variations

• Make Ahead: Store baked cookies in an airtight container for up to 5 days.

• Gluten-Free Option: Use a gluten-free flour blend.

• Extra Flavor: Add a pinch of nutmeg or allspice for a warm holiday touch.

• Mix-Ins: Swap cranberries for raisins or add white chocolate chips for extra sweetness.

Frequently Asked Questions

1. Can I freeze the dough?
Yes, shape dough into balls, freeze on a tray, then transfer to a freezer bag. Bake directly from frozen, adding 1–2 extra minutes.
2. Can I use old-fashioned oats?
Yes, old-fashioned rolled oats give the best texture. Quick oats can make cookies denser.
3. How do I make cookies softer?
Slightly underbake them and allow them to cool on the baking sheet before transferring.
4. Can I toast pecans in advance?
Yes, toast ahead and store in an airtight container for up to a week.

Final Thoughts

These Chewy Cranberry Pecan Oatmeal Cookies are soft, chewy, and packed with flavor — a perfect balance of tart cranberries and crunchy toasted pecans. Ideal for cozy afternoons, holiday treats, or anytime you crave a sweet, nutty snack!