Oatmeal Cranberry Pecan Cookies
These Oatmeal Cranberry Pecan Cookies are chewy, warmly spiced cookies filled with oats, tart cranberries, buttery pecans, and creamy white chocolate chips for a festive homemade treat.
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Servings: 48 Cookies
Ingredients
- 1 c butter softened
- 1 c brown sugar firmly packed
- 1/2 c granulated sugar
- 2 eggs
- 1 tsp vanilla
- 1 1/2 c flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 3 c uncooked oats
- 1 c fresh cranberries chopped into small pieces
- 1 c pecans chopped
- 1 c white chocolate chips
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until creamy.
- Add the eggs and vanilla. Beat until well combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Add the dry ingredients to the butter mixture and mix until fully incorporated.
- Stir in the oats until evenly distributed.
- Gently fold in the chopped cranberries, chopped pecans, and white chocolate chips.
- Drop the dough by rounded teaspoonfuls onto an ungreased cookie sheet.
- Bake for 10 to 12 minutes, or until the cookies begin to brown lightly around the edges.
- Remove from the oven and transfer the cookies to a wire rack to cool completely.
Notes
To make these Oatmeal Cranberry Pecan Cookies gluten free, replace the all-purpose flour with a gluten-free 1:1 baking flour blend and use certified gluten-free oats. Be sure to check that the white chocolate chips, cinnamon, vanilla, baking soda, and any other packaged ingredients are certified gluten free, since some brands may contain additives or be exposed to gluten during processing. If you are baking for someone with celiac disease or a strong gluten intolerance, make sure your cookie sheets, mixing bowls, utensils, cooling racks, and work surfaces are thoroughly cleaned before preparing the dough.