Create irresistibly chewy and flavorful cranberry oatmeal cookies featuring white chocolate chips and crunchy pecans. This easy recipe delivers a perfect balance of tart and sweet for any occasion.
Author:Cat
Prep Time:15 min
Cook Time:12 min
Total Time:27 min
Yield:About 30 cookies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups old-fashioned rolled oats
1 cup dried sweetened cranberries
1 cup white chocolate chips
1/2 cup chopped pecans
Instructions
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then mix in the vanilla extract.
In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Stir in the rolled oats, dried cranberries, white chocolate chips, and chopped pecans by hand.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. For thicker cookies, slightly press the dough balls down.
Bake for 10 to 12 minutes, or until the edges are golden brown and the centers are still slightly soft.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For the chewiest texture, do not overbake the cookies; remove them when the centers look slightly underdone.
If you prefer a tangier flavor, substitute fresh cranberries for dried, but chop them slightly before adding.
These cookies pair well with a crisp Sauvignon Blanc or a glass of milk.