Delight in these chewy Oatmeal Cranberry Cookies bursting with fresh cranberries, crunchy pecans, and sweet white chocolate chips. Perfectly spiced with cinnamon, they offer a satisfying blend of textures and flavors for a cozy treat any time of day.
Total Time:27 minutes
Yield:24 cookies
Ingredients
Wet Ingredients
1 cup unsalted butter room temperature
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
Dry Ingredients
1 1/2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
Mix-ins
3 cups old fashioned oats
1 cup fresh cranberries quartered
1 cup pecans chopped
1 cup white chocolate chips
Instructions
Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the right temperature for baking the cookies evenly.
Cream Butter and Sugars: In a large mixing bowl, use a mixer to cream together the unsalted butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy.
Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract for flavor.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt to evenly distribute the leavening and spices.
Mix Dry and Wet: Gradually add the dry ingredients into the butter and sugar mixture, stirring until fully incorporated and a dough forms.
Add Mix-ins: Fold in the oats, quartered fresh cranberries, chopped pecans, and white chocolate chips, ensuring an even distribution throughout the dough.
Portion Cookies: Spoon approximately one tablespoon of dough onto an ungreased cookie sheet for each cookie, spacing them about 2 inches apart to allow for spreading.
Bake Cookies: Bake in the preheated oven for 12 minutes or until the edges start to turn golden brown, signaling doneness.
Cool: Remove the cookies from the oven and transfer them to a cooling rack to cool completely before serving to maintain the perfect texture.
Notes
Room temperature butter helps in achieving a creamy consistency when creaming with sugars.
Using fresh cranberries provides a tart contrast; dried cranberries can be substituted but will alter texture and sweetness.
To avoid spreading too much, avoid greasing the cookie sheet.
Chill the dough if it feels too soft before baking for thicker cookies.
Store cookies in an airtight container at room temperature for up to 5 days.
