Oatmeal Cranberry Pecan Cookies are perfectly chewy and soft inside with the right amount of crispness outside. They are eggless, delicious, addictive, and hard to stop at just one cookie!
These cookies are loaded with nutty pecans and sweet but tart cranberries. Oatmeal Cranberry Pecan Cookies are enjoyable as a snack throughout the day or even as a dessert!
About Oatmeal Cranberry Pecan Cookies
These cookies are easy to make, and there is no need to chill the dough. So, it is a quick recipe to make delicious, wholesome, and addictive cookies.
You can also make them as a last-minute treat for holidays, and they are great for a cookie exchange. To make these cookies healthier, you can swap half of the all-purpose flour with white whole wheat or whole wheat flour.
Also, it is easy to incorporate other nuts or dried fruits into this oatmeal cookie dough. If you like white chocolate, add some white chocolate chips to the cookie dough. It will taste amazing with cranberries.
Why You Will Love These Cookies
- Oatmeal Cranberry Pecan Cookies are tender and have a chewy interior.
- These cookies have a perfectly crispy exterior.
- They are loaded with dried cranberries and pecans.
- The cookies have the goodness of oats, and they are eggless.
- These cookies are delicious, addictive, and perfect as snacks.
Ingredients
- All-Purpose Flour: I have used unbleached all-purpose flour and recommend using the same. Suppose you want to use whole wheat flour, swap half of the all-purpose flour with whole wheat or white whole wheat flour.
- Oats: Use old-fashioned and large flake rolled oats. Do not use quick or steel-cut oats to make these cookies.
- Baking Soda and Baking Powder: These are essential for tender cookies. And leavening agents also help in spreading the cookies.
- Salt: It provides a great contrast to the sweetness of the cookies.
- Butter: Use unsalted butter, which must be softened to room temperature. Also, the creaming of butter and sugar is very important for light and tender cookies.
- Granulated and Brown Sugar: Sugar provides sweetness to the cookies and adds structure. I have used more brown sugar; it makes the cookies soft and chewy.
- Pecans: Lightly toasted pecans add great flavor, nuttiness, and crunch to the cookies.
- Dried Cranberries: Sweet and tart dried cranberries take the cookies to the next level.
- Vanilla: Adds sweet and warm flavors to the cookies.
- Milk: I added only a tablespoon of milk to bring the cookie dough together.
How To Make Oatmeal Cranberry Pecan Cookies
- Preheat the oven to 350°F (177°C).
- Line the baking sheet with a silicone mat or parchment paper. Set it aside.
- Whisk flour, baking powder, baking soda, and salt in a medium bowl until well combined.
- Cream the butter and both sugars on medium to high speed until light and fluffy in a stand mixer fitted with a paddle attachment.
- Scrape down the sides and bottom of the bowl.
- Add vanilla and beat again to combine.
- Scrape down the sides and bottom of the bowl.
- Turn the mixer on to low, add the dry ingredients and the oats, and mix until combined.
- If the dough does not come together and is crumbly, add a tablespoon of milk and mix.
- I had to add a tablespoon of milk.
- Add pecans and cranberries and mix again to be fully distributed.
- Use the ice cream scoop to drop equally sized portions of dough onto the prepared baking sheet, about 1½ inches apart.
- Then, use the palm of your hand to press down lightly on the top of each cookie dough to flatten it slightly.
- Bake in the preheated oven for 16-18 minutes or until lightly golden around the edges and slightly soft in the center.
- Remove from the oven and allow the cookies to cool on the baking sheet for 3-4 minutes.
- Transfer the cookies onto a wire rack and allow them to cool completely.
Storing Suggestions
These cookies can stay at room temperature for up to a week. Store them in an airtight container.
Oatmeal Cranberry Pecan Cookies also freeze well. Store them in a freezer-safe container or bag for two months.
Baking Tips For Oatmeal Cranberry Pecan Cookies
Measurements: For the perfect cookies, measure the flour, oats, and other ingredients correctly. I will suggest using a kitchen scale. If using the cup method, fluff your flour with the spoon and then spoon it into a measuring cup. Then, level it off with the knife.
Butter: Butter should be at room temperature for a perfect creaming method.
Dough: Do not overwork the dough; once everything is combined, stop mixing and bring the dough together with a spatula or your hands. If your dough is crumbly and not coming together, add a tablespoon of milk to get it together. However, make sure not to add too much milk.
Baking: Do not overbake the cookies; the center should be slightly soft when you pull them out.
More Eggless Cookies
Recipe Card
Oatmeal Cranberry Pecan Cookies (Eggless)
Video
Ingredients
- 1 cup (120g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) butter softened to room temperature
- ½ cup (100g) brown sugar
- ¼ cup (50g) granulated sugar
- ½ teaspoon vanilla
- ¾ cup (70g) rolled oats
- ⅓ cup (40g) lightly toasted and chopped pecans
- ⅓ cup (40g) dried cranberries
- 1 tablespoon milk (if needed)
Instructions
- Preheat the oven to 350°F (177°C).
- Line the baking sheet with a silicone mat or parchment paper. Set it aside.
- Whisk flour, baking powder, baking soda, and salt in a medium bowl until well combined.
- Cream the butter and both sugars on medium to high speed until light and fluffy in a stand mixer fitted with a paddle attachment. Scrape down the sides and bottom of the bowl.
- Add vanilla and beat again to combine. Scrape down the sides and bottom of the bowl.
- Turn the mixer on to low and add the dry ingredients and the oats and mix until combined. If the dough does not come together and is crumbly, add a tablespoon of milk and mix. I had to add a tablespoon of milk.
- Next, add pecans and cranberries and mix again to be fully distributed.
- Use the ice cream scoop to drop equally sized portions of dough onto the prepared baking sheet, about 1½ inches apart. Use the palm of your hand to press down lightly on the top of each cookie dough to flatten it slightly.
- Bake in the preheated oven for 15-17 minutes or until lightly golden around the edges and slightly soft in the center. However, keep an eye on the oven; your cookies may bake earlier or later by a couple of minutes.
- Remove from the oven and allow the cookies to cool on the baking sheet for 3-4 minutes.
- Transfer the cookies onto a wire rack and allow them to cool completely.
Storing Suggestions
- These cookies can stay at room temperature for up to a week. Store them in an airtight container.
- Oatmeal Cranberry Pecan Cookies also freeze well. Store them in a freezer-safe container or bag for two months.
Notes
- Measurements: For the perfect cookies, measure the flour, oats, and other ingredients correctly. I will suggest using a kitchen scale. If using the cup method, fluff your flour with the spoon and then spoon it into a measuring cup. Then level it off with the knife.
- Butter: Butter should be at room temperature for a perfect creaming method.
- Dough: Do not overwork the dough; once everything is combined, stop mixing and bring the dough together with a spatula or your hands. If your dough is crumbly and not coming together, add a tablespoon of milk to get it together. However, make sure not to add too much milk.
- Baking: Do not overbake the cookies; the center should be slightly soft when you pull them out.
Nutrition (Approximate Values)
Thanks for coming! Let me know what you think.