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Homemade oatmeal cranberry pecan cookies on a rustic wooden table

Chewy Oatmeal Cranberry Pecan Cookies

These chewy oatmeal cranberry pecan cookies are quick to make and full of bright flavors, combining tart cranberries, crunchy pecans, and chocolate in each bite.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 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
Wet Ingredients
  • 1/2 cup brown sugar (packed) adds moisture and chew
  • 1/4 cup granulated sugar for a touch of snap
  • 1/2 cup butter, softened
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
Mix-Ins
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, chopped toast lightly for more flavor
  • 1/2 cup chocolate chips

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk rolled oats, flour, baking soda, and salt until evenly combined.
  3. In a large bowl, cream softened butter with brown and granulated sugars until smooth and slightly fluffy.
  4. Beat in the egg, then stir in vanilla until incorporated.
  5. Gradually fold the dry oat mixture into the wet ingredients until just mixed — don’t overwork the dough.
  6. Gently fold in the dried cranberries, chopped pecans, and chocolate chips.
Baking
  1. Drop rounded spoonfuls (about 1.5 tablespoons) of dough onto the prepared sheet, spacing them approximately 2 inches apart.
  2. Bake for 10–12 minutes, until edges are golden and centers look set but still soft.
  3. Let the cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.

Notes

Store in an airtight container for up to 4 days at room temperature. For softer cookies, keep a slice of bread in the container. Cookies can be frozen for up to 3 months.