Go Back
Angled view of oatmeal cranraisin pecan cookies on a orange plate.
Print Recipe
No ratings yet

Ingredients

  • 1 cup unsalted butter (room temperature)
  • 1 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 TBS vanilla extract
  • 1 1/2 cups all purpose flour
  • 2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 cups old fashioned oats
  • 1 cup cranraisins
  • 1 cup chopped pecans

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet or two with parchment paper or nonstick liners.
  • Add the butter, brown sugar, and granulated sugar to a large bowl, or the bowl of a stand mixer, and mix until it is fluffy, and lightens in color, about 2 to 3 minutes. 1 cup unsalted butter, 1 cup dark brown sugar, 1/2 cup granulated sugar
  • Add in the eggs, and vanilla extract and mix them together until just combined. 2 large eggs, 1/2 TBS vanilla extract
  • Add the flour, cinnamon, baking soda, and salt to a medium bowl, and whisk them together. 1 1/2 cups all purpose flour, 2 tsp ground cinnamon, 1 tsp baking soda, 1/2 tsp salt,
  • Slowly add the dry ingredients to the wet ingredients, and and stir them together until just combined.
  • Add the oats, cranraisins, and pecans to the mixture and fold them into the dough. 3 cups old fashioned oats , 1 cup cranraisins, 1 cup chopped pecans
  • Scoop the dough into 2 TBS sized portions and roll into balls. Place them 2 to 3 inches apart on the prepared baking pan.
  • Top each cookie with a couple extra dried cranberries, and pecan pieces.
  • Bake the cookies for 9 to 12 minutes, or until the edges are golden and the centers look almost set.
  • Remove the pan from the oven and let the cookies cool for 5 minutes on the cookie sheet. Then transfer them to cool completely on a wire cooling rack.