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Cranberry Pecan Oatmeal Cookies

I needed a new holiday cookie, so I tweaked an old 4-H recipe. This updated oatmeal cookie with cranberries and nuts is my family’s all-time favorite. —Tammy Hoggatt, Omaha, Nebraska
  • Total Time
    Prep: 25 min. Bake: 15 min./batch
  • Makes
    about 5 dozen

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1-1/2 cups old-fashioned or quick-cooking oats
  • 1 cup dried cranberries, coarsely chopped
  • 1 cup chopped pecans

Directions

  • Preheat oven to 350°. Cream butter and sugars until light and fluffy; beat in egg and vanilla. In another bowl, whisk together flour, cinnamon, salt, baking powder and baking soda; gradually beat into creamed mixture. Stir in remaining ingredients.
  • Drop by tablespoonfuls 1 in. apart onto ungreased baking sheets. Bake until light golden brown, 12-15 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.
Nutrition Facts
1 cookie: 62 calories, 3g fat (1g saturated fat), 7mg cholesterol, 47mg sodium, 8g carbohydrate (5g sugars, 1g fiber), 1g protein.
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Reviews

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Average Rating:
  • lyndsay
    Oct 29, 2019

    These are awesome!! I thought I had cranberries when I started making but I didn't so I used dried cherries. They are so so good!! Will defiantly make again!!!

  • Christy
    Oct 19, 2019

    The cookies turned out great! Even the batter was delicious to taste. Will add less baking soda next time I make this recipe, I want cookies to be a bit flatter. Will try recipe with raisins next time.

  • bernerlover
    Dec 22, 2017

    these were fantastic. One of the best cookies I ever ate (husband agrees). I left them in till they were golden and I thought they were over cooked, at first, but they were wonderful. They were really crispy but also had a little softer spots inside. I made them just as written, except I didn't chop the cranberries. I got about 40 and they were normal cookie size-not huge, not small. The sweetness was perfect. As one reviewer said, they are a bit crumbly when you try to portion them out and put them on the pan. I found if I just squeezed them together and left them in a ball, more or less, that they turned out that way. I just made them yesterday and we're already talking about making another batch (and that's even with me having Christmas goodies sitting around).

  • 7833louis
    Dec 13, 2017

    Very good! Soft on inside, crispy outside. So, I think we all agree 60 cookies is just not going to happen. I got 40 and they were on the small side. I forgot the pecans and the cookies were still wonderful but I know pecans will be better yet, so next time! I cut the white sugar in half and omitted salt.

  • djurad
    Dec 12, 2017

    These are fabulous, but true enough, not even close to 60 cookies. They were a bit crumbly too to put together.

  • PageRD
    Nov 14, 2017

    Yum. Both crispy and chewy so it's the perfect combination. I really love the extra zing the dried cranberries added. They are easy to make, but I only got 48 small cookies. I used old-fashioned oats.

  • dublinlab
    Sep 19, 2017

    A very good cookie. I used toasted walnuts instead of pecans, didn't have enough pecans. I'll try them next time. I just realized I forgot to chop the cranberries, l would not chop them they were great. I will make these again. Janet. VFE

  • gina.kapfhamer
    Nov 10, 2016

    Adding this recipe to my "healthy" desserts list to try!

  • cecdixon
    Oct 9, 2016

    Very easy to make and just delicious. You don't get anywhere near 60 cookies though.