Description
Oatmeal Cranberry Cookies are chewy, flavorful treats made with oats, fresh cranberries, crunchy pecans, and sweet white chocolate chips—perfect for holiday baking or anytime indulgence.
Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned oats
- 1 cup fresh cranberries, quartered
- 1 cup chopped pecans
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- Line baking sheets with parchment paper or silicone baking mats.
- In a large bowl, cream together the 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 bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the butter mixture and mix until just combined.
- Fold in the oats, cranberries, pecans, and white chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for about 12 minutes, or until the edges are lightly browned.
- Allow cookies to cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Notes
- Ensure butter is at room temperature for proper creaming.
- Spoon and level flour to avoid dense cookies.
- Do not overmix the dough to maintain a tender texture.
- Chill dough for 30 minutes for thicker cookies.
- Store cooled cookies in an airtight container at room temperature for up to a week.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 11g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
