Description
Deliciously chewy oatmeal cranberry cookies packed with fresh cranberries, crunchy pecans, and sweet white chocolate chips. These cookies offer a perfect balance of tartness, nuttiness, and sweetness, baked to golden perfection for a delightful treat suitable for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground 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: Set your oven to 350°F (175°C) to ensure it reaches the right temperature while you prepare the dough.
- Cream butter and sugars: In a large mixing bowl, beat the room temperature butter with brown sugar and granulated sugar until the mixture is smooth and creamy.
- Add eggs and vanilla: Mix in the eggs one at a time, fully incorporating each before adding the next, then blend in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt until evenly mixed.
- Mix dry into wet: Gradually add the flour mixture to the butter and sugar mixture, stirring until just combined without overmixing.
- Fold in oats and mix-ins: Stir in the old fashioned oats, fresh cranberries, chopped pecans, and white chocolate chips until evenly distributed throughout the dough.
- Portion cookies: Drop approximately one tablespoon of dough onto an ungreased cookie sheet for each cookie, spacing them about 2 inches apart to allow for spreading.
- Bake: Place the cookie sheet in the preheated oven and bake for 12 minutes or until the edges just start to brown.
- Cool: Remove the cookies from the oven and transfer them to a cooling rack to cool completely, allowing them to set and develop their chewy texture.
Notes
- For a chewier cookie, slightly underbake by removing them from the oven when edges are set but centers are still soft.
- Use fresh cranberries for a tart contrast, but dried cranberries can be substituted if fresh are unavailable.
- Chopped walnuts can replace pecans to alter the nutty flavor.
- Storing cookies in an airtight container at room temperature keeps them fresh for up to a week.
- For a dairy-free version, substitute butter with a vegan margarine or coconut oil.
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
