Oatmeal Cranberry Pecan Cookies
I’ve been making these chewy oatmeal cranberry pecan cookies for years whenever I want something that feels homemade but comes together fast. They’re the kind of cookie you scoop, bake, and instantly have someone asking for the recipe — bright dried cranberries, toasty pecans, and little pockets of chocolate make every bite interesting. If you like simple drop cookies with big personality, they’re a great addition to your baking rotation; and if you need a quick companion for brunch or a holiday cookie box, try my lighter, crisp sugar option like 3-ingredient sugar cookies for an easy sampler.
Why you’ll love this dish
These cookies hit a lot of marks: reliably chewy from rolled oats, pleasantly sweet without being cloying thanks to brown sugar, and texturally complex from pecans and dried cranberries. They’re fast to make (no chilling required unless you want thicker rounds), use pantry-friendly ingredients, and scale well for cookie swaps or batch freezing.
“A perfect balance of chew and crunch — the cranberries add just the right tart pop. I bake a double batch every holiday.” — a regular tester
Make them for school lunches, quick dessert after dinner, or to tuck into care packages. They’re also flexible — swap chocolate chips for white chocolate or skip nuts for a nut-free crowd.
How this recipe comes together
You’ll whisk dry ingredients, cream butter with both sugars, add the egg and vanilla, then fold in the oats and mix-ins. Scoop onto a prepared sheet, bake 10–12 minutes until edges are golden, and let the centers set while cooling. Expect a straightforward, one-bowl wet-into-dry workflow that keeps cleanup minimal and results consistent.
What you’ll need
- 1 cup rolled oats (old-fashioned oats) — gives chew and structure; quick oats will work but change texture slightly
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup brown sugar (packed) — adds moisture and chew
- 1/4 cup granulated sugar — for a touch of snap
- 1/2 cup (1 stick) butter, softened
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup dried cranberries
- 1/2 cup pecans, chopped (toast lightly for more flavor)
- 1/2 cup chocolate chips
Substitutions and notes: use coconut oil or vegan butter plus a flax "egg" to veganize (see Variations). For a nut-free version, swap pecans for sunflower seeds or additional oats. For extra bright citrus notes, stir in 1 teaspoon orange zest.
How to prepare it
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk rolled oats, flour, baking soda, and salt until evenly combined.
- In a large bowl, cream softened butter with brown and granulated sugars until smooth and slightly fluffy.
- Beat in the egg, then stir in vanilla until incorporated.
- Gradually fold the dry oat mixture into the wet ingredients until just mixed — don’t overwork the dough.
- Gently fold in the dried cranberries, chopped pecans, and chocolate chips.
- Drop rounded spoonfuls (about 1.5 tablespoons) of dough onto the prepared sheet, spacing them ~2 inches apart.
- Bake 10–12 minutes, until edges are golden and centers look set but still soft.
- Let the cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
Best ways to enjoy it
Serve warm with a glass of milk or a cappuccino for a cafe-style treat. Lay them on a platter with simple butter cookies and biscotti for a holiday spread. For dessert, top a warm cookie with a scoop of vanilla ice cream and a drizzle of caramel. If gifting, stack cooled cookies between sheets of parchment in a decorative tin.
How to store & freeze
- Room temperature: Store in an airtight container for up to 4 days. Place a slice of bread in the container to keep them softer (the bread adds moisture).
- Refrigerator: Cookies will last about 1 week when chilled in an airtight container.
- Freeze baked cookies: Layer cookies between parchment in a freezer-safe container for up to 3 months. Thaw at room temperature for 30–60 minutes or warm briefly in a 300°F oven.
- Freeze dough: Scoop dough into balls on a tray, freeze until solid, then store in a zip-top bag for up to 3 months. Bake straight from frozen — add 1–2 minutes to the bake time.
Always handle eggs and dairy with safe food practices: keep butter and eggs refrigerated before use, and discard any dough left at room temperature for more than two hours.
Pro chef tips
- Use room-temperature butter for proper creaming; it traps air and produces a lighter cookie.
- Toast the pecans for 6–8 minutes at 350°F to deepen their flavor before chopping.
- Don’t overmix once you add the dry ingredients — overworking develops gluten and makes cookies tough.
- If you prefer thicker cookies, chill scooped dough for 20–30 minutes before baking.
- For even-sized cookies, use a 1.5-tablespoon cookie scoop.
- If you want a prettier top, press a couple extra chocolate chips and a cranberry into each cookie after scooping.
And for a festive appetizer that pairs well with these cookies on a holiday board, consider trying these baked cranberry brie bites.
Creative twists
- Orange-cranberry pecan: add 1 teaspoon orange zest and swap chocolate chips for white chocolate.
- Nut-free: replace pecans with toasted sunflower seeds or pepitas.
- Vegan: use 1/4 cup coconut oil + 1/4 cup applesauce or vegan butter plus a flax egg (1 tbsp ground flax + 3 tbsp water, chilled).
- Gluten-free: use a 1:1 gluten-free flour blend and certified gluten-free oats.
- Spice it up: add 1/2 teaspoon cinnamon and a pinch of nutmeg for a warm profile.
If you want a matching savory-sweet tray idea, the same cranberry flavor goes wonderfully with baked cranberry brie bites.
Helpful answers
Q: Can I use quick oats instead of rolled oats?
A: Yes, quick oats will work but the texture will be finer and less chewy. For classic chew, use old-fashioned rolled oats.
Q: Can I use fresh cranberries?
A: Fresh cranberries contain more moisture and will change texture. If using fresh, chop and toss in a little flour, or better—cook them briefly with sugar to reduce moisture, then cool before adding.
Q: How do I keep cookies soft?
A: Store in an airtight container at room temperature with a slice of bread or an apple wedge to maintain moisture. Avoid overbaking — remove when centers look set but still soft.
Q: How long does the dough keep in the fridge?
A: Properly wrapped, cookie dough balls will keep refrigerated 2–3 days. For longer storage, freeze as instructed.
Q: My cookies spread too much — what went wrong?
A: Likely butter was too soft or dough was overworked. Chill dough for 20–30 minutes and make sure your baking soda is fresh.
Conclusion
If you want more inspiration with cranberries and nuts, this version from Cranberry Pecan Oatmeal Cookies – Liv for Cake offers useful variations and presentation ideas. For another well-tested riff and tips from a seasoned baker, see The Best Oatmeal Cranberry Pecan Cookies – Chenée Today.
Chewy Oatmeal Cranberry Pecan Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk rolled oats, flour, baking soda, and salt until evenly combined.
- In a large bowl, cream softened butter with brown and granulated sugars until smooth and slightly fluffy.
- Beat in the egg, then stir in vanilla until incorporated.
- Gradually fold the dry oat mixture into the wet ingredients until just mixed — don’t overwork the dough.
- Gently fold in the dried cranberries, chopped pecans, and chocolate chips.
- Drop rounded spoonfuls (about 1.5 tablespoons) of dough onto the prepared sheet, spacing them approximately 2 inches apart.
- Bake for 10–12 minutes, until edges are golden and centers look set but still soft.
- Let the cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
