Cranberry Pecan Oatmeal Cookies

Introduction

When the holiday season rolls around, there’s nothing like a batch of freshly baked cookies to fill your home with warmth and the delicious scent of cinnamon and sugar. One of my family’s absolute favorite cookie recipes is Cranberry Pecan Oatmeal Cookies. The combination of chewy oats, tart cranberries, crunchy pecans, and sweet white chocolate chips makes these cookies a truly special treat. Every year, I look forward to baking these with my loved ones, and they never fail to be a crowd-pleaser. These cookies strike the perfect balance between sweet, nutty, and tangy, making them ideal for any occasion, from holiday baking to a simple afternoon snack. They’re a hit with both kids and adults alike, and they’re easy to make—what more could you ask for?

Ingredients

• 1 cup butter (2 sticks), softened
• 1 cup brown sugar, firmly packed
• ½ cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1½ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp salt
• 3 cups uncooked oats (old-fashioned oats work best)
• 1 cup fresh cranberries, chopped into small pieces
• 1 cup pecans, chopped
• 1 cup white chocolate chips

Instructions

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper or leave it ungreased.
2. Cream the Butter and Sugars:
   In a large mixing bowl, combine the softened butter, brown sugar, and white sugar. Beat with an electric mixer until the mixture is creamy and well combined.
3. Add Eggs and Vanilla:
   Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract and mix until smooth.
4. Prepare the Dry Ingredients:
   In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
5. Combine the Mixtures:
   Gradually add the dry ingredients to the wet ingredients, mixing well until everything is combined.
6. Add Oats and Mix-ins:
   Stir in the oats, then gently fold in the chopped cranberries, pecans, and white chocolate chips until evenly distributed throughout the dough.
7. Shape the Cookies:
   Drop rounded teaspoonfuls of dough onto the ungreased cookie sheet, spacing them about 2 inches apart.
8. Bake the Cookies:
   Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly browned. The centers will still appear soft, but the cookies will firm up as they cool.
9. Cool the Cookies:
   Once baked, remove the cookies from the oven and place them on a wire rack to cool.

Nutrition Facts (Per Serving)

• Serving Size: 1 cookie (based on 48 cookies per batch)
• Calories: 100 kcal
• Sugar: 9g
• Sodium: 40mg
• Fat: 5g
• Saturated Fat: 2g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 13g
• Fiber: 1g
• Sugar: 9g
• Protein: 1g
• Cholesterol: 25mg

Note: Nutritional values are approximate and may vary depending on ingredient choices and portion sizes.

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 48 cookies

How to Serve

• As a Holiday Treat: These cookies are perfect for holiday gatherings, gift exchanges, and as a festive snack for family and friends.
• With a Hot Beverage: Serve these cookies alongside your favorite hot beverage—tea, coffee, or hot chocolate—for a cozy treat on chilly days.
• For Snack Time: Pack a few in a lunchbox for a delicious after-school snack or midday pick-me-up.
• As Part of a Dessert Platter: Arrange them on a platter with other holiday cookies, such as sugar cookies and gingerbread men, for a delightful dessert spread.
• Gift Them: These cookies make wonderful homemade gifts. Package them in decorative tins or bags and give them as thoughtful presents.

Additional Tips

1. Chill the Dough: If your dough feels too soft to handle, chill it in the refrigerator for 30 minutes. This will make it easier to shape into balls and help the cookies hold their shape while baking.
2. Use Fresh Cranberries: For a burst of tartness, be sure to use fresh cranberries. If you can’t find fresh cranberries, frozen cranberries work as well, but make sure to chop them before adding them to the dough.
3. Toast the Pecans: To enhance the nutty flavor, toast the pecans before adding them to the dough. Simply place them on a baking sheet at 350°F (175°C) for 5-7 minutes, or until fragrant.
4. Try Other Add-ins: You can customize these cookies by adding other ingredients such as raisins, dried cherries, or even dark chocolate chips for a twist on the classic recipe.
5. Don’t Overbake: To ensure your cookies are chewy and soft, avoid overbaking. The cookies will continue to set on the cookie sheet once removed from the oven, so make sure they are just starting to brown at the edges.

Recipe Variations

1. Cranberry Almond Oatmeal Cookies: Swap the pecans for sliced almonds for a slightly different flavor and texture. The almonds will complement the cranberries nicely.
2. Double Chocolate Cranberry Pecan Cookies: For a more indulgent treat, add 1/2 cup of cocoa powder to the dough to create a chocolatey twist on the original.
3. Coconut Cranberry Oatmeal Cookies: Add 1/2 cup of shredded coconut to the dough for a tropical flair.
4. Sugar-Free Version: Use sugar substitutes like stevia or monk fruit sweetener and sugar-free white chocolate chips to make this recipe diabetic-friendly.
5. Gluten-Free Cranberry Pecan Oatmeal Cookies: Replace the all-purpose flour with a gluten-free flour blend and make sure your oats are certified gluten-free.

Serving Suggestions

• With Ice Cream: For a decadent dessert, serve these cookies warm with a scoop of vanilla or cinnamon ice cream.
• For Breakfast: These cookies are hearty enough for breakfast! Pair them with a hot cup of coffee or a smoothie for a satisfying morning treat.
• With Yogurt: Crumble these cookies over a bowl of Greek yogurt for a sweet and crunchy topping.
• On a Cookie Platter: Include them as part of a cookie platter along with other favorites like gingerbread and chocolate chip cookies.

Freezing and Storage

• Storage: Store the cookies in an airtight container at room temperature for up to one week. They will stay fresh and chewy for several days.
• Freezing Dough: You can freeze the dough for later use. Roll the dough into balls, place them on a baking sheet, and freeze until firm. Once frozen, transfer the dough balls to a freezer bag and store for up to 3 months. Bake as directed, adding a minute or two to the baking time.
• Freezing Baked Cookies: To freeze baked cookies, arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer to a freezer-safe container or bag and store for up to 3 months. Thaw at room temperature before serving.

FAQ Section

1. Can I use quick oats instead of old-fashioned oats?

• Old-fashioned oats provide the best texture for cookies, but you can use quick oats in a pinch. The cookies may be slightly softer, though.

1. How do I know when the cookies are done?

• The cookies are done when the edges are golden, and the centers are set. They may still appear slightly soft in the center but will firm up as they cool.

1. Can I make these cookies gluten-free?

• Yes, use a gluten-free flour blend and ensure the oats are certified gluten-free. The texture may be slightly different, but the flavor will be just as delicious.

1. Can I use dried cranberries instead of fresh?

• You can use dried cranberries, but keep in mind they will be sweeter than fresh cranberries. You may want to reduce the amount of sugar in the recipe slightly.

1. Can I make these cookies without eggs?

• Yes, you can substitute the eggs with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) for a vegan version.

1. How should I store leftover cookies?

• Store them in an airtight container at room temperature for up to a week. You can also freeze them for longer storage.

1. Can I add more white chocolate chips?

• Yes, feel free to increase the amount of white chocolate chips if you prefer a more indulgent, chocolaty cookie.

1. Why are my cookies flat?

• If your cookies are spreading too much, the dough may be too soft. Try chilling the dough before baking to prevent this.

1. Can I use other nuts besides pecans?

• Yes, walnuts or almonds would also work well in this recipe if you prefer a different nut.

10.

How do I prevent the cranberries from sinking to the bottom?

• Coat the cranberries in a little flour before adding them to the dough. This helps them stay evenly distributed in the batter.

Conclusion

These Cranberry Pecan Oatmeal Cookies are the perfect balance of chewy oats, tart cranberries, crunchy pecans, and creamy white chocolate chips. Whether you’re baking them for a holiday gathering or just because, they’re sure to be a hit with everyone who tries them. With their perfect combination of flavors and textures, they’re destined to become a new favorite in your cookie repertoire. Easy to make and irresistibly delicious, these cookies are sure to please a crowd and become a staple in your holiday baking tradition. Enjoy!

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