• 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.