❄️ Cranberry Pecan Oatmeal Cookies: A Cozy Holiday Twist
Classic oatmeal cookies get a cheerful seasonal upgrade in this delightful Cranberry Pecan variation—a cookie that’s warm, comforting, and just a little bit festive.
Oatmeal cookies have long been a kitchen staple—reliable, cozy, and endlessly customizable. But during the holidays, even the classics deserve a little sparkle. Enter these Cranberry Pecan Oatmeal Cookies—a festive spin on the traditional favorite that’s rich in texture and flavor.
A Fresh Take on Tradition
While chocolate chips and raisins may be the usual go-to ingredients, this recipe takes a different route. Dried cranberries bring a tart sweetness that’s perfect for the holiday season, while chopped pecans add a subtle nutty crunch. If you’re not a fan of raisins (you’re not alone!), you’ll find cranberries a refreshing alternative. Their texture is softer, and the flavor is more vibrant—ideal for a cookie that wants to stand out on the holiday dessert table.
As for the pecans, feel free to be generous! Their flavor can mellow out in the mix, so consider adding a bit extra or lightly toasting them beforehand to enhance their aroma and crunch.
Cookie Texture, Your Way
These cookies bake up thick, chewy, and full of rustic charm. Want them a bit flatter? Just press them gently with your fingers before baking. Prefer a puffier bite? Let them bake as they are—no pressing needed.
They’re cozy, they’re festive, and they’re just the thing to share (or keep all to yourself) during a quiet evening by the fire.
🍪 Pro tip: This will be your go-to oatmeal cookie base. Swap in white chocolate, pistachios, chopped dates, or anything else your cookie-loving heart desires.
🎄 Cranberry Pecan Oatmeal Cookies
Ingredients:
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¾ cup all-purpose flour
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½ teaspoon baking soda
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½ teaspoon ground cinnamon
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¼ teaspoon sea salt
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½ cup unsalted butter, room temperature
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½ cup light brown sugar, packed
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2 tablespoons granulated sugar
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1 large egg, room temperature
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1 teaspoon vanilla extract
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1½ cups rolled oats
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½ cup dried cranberries
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½ cup chopped pecans (toast them for extra flavor!)
🧁 Instructions:
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In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
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In the bowl of a stand mixer, cream the butter and both sugars on medium-high speed until pale and fluffy—about 3 minutes.
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Beat in the egg until well incorporated, then mix in the vanilla extract.
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Reduce mixer speed to low and slowly add the dry ingredients. Mix until just combined.
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Stir in the oats, cranberries, and pecans by hand or on the lowest mixer setting.
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Cover the dough and refrigerate for at least 1 hour.
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
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Scoop the dough into small balls (about 1½ tablespoons each) and space them about 2 inches apart on the baking sheet. Lightly press down on each if you prefer flatter cookies.
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Bake for 10 minutes, or until the edges are golden brown and the centers are still slightly soft.
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Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These cookies may mark the end of this year’s holiday cookie collection, but there’s no need to be sad—there’s plenty more baking to come. For now, pour a mug of something warm, cozy up with a cookie or three, and enjoy the festive flavors of the season.
Happy baking!