I am tickled sometimes when I think about this blog. Half of my posts are recipes where I actually make things to eat. If you asked my family or close friends if they saw this coming a year ago, they would have chuckled. I had no idea how much I would enjoy tackling a new recipe and sharing the finished product with you.
I recently shared why I love writing about food: 1) it’s eaten by everyone, 2) it’s approachable, 3) it can be pretty to look at and 4) it never goes out of style!
This recipe drives home reason #4 so clearly. There are few things more timeless and classic as the oatmeal cookie. It is as adored today as it was decades ago. Who knew that a cookie made with oats could be so addictingly sweet?
I am, generally speaking, a pretty healthy eater. However, these cranberry oatmeal cookies with pecans transformed me into a cookie lover. These cookies would call my name and I just couldn’t ignore them. This is just a warning if you attempt this recipe!
I actually made two oatmeal cookie recipes. The first recipe fell short and the cookies were too thick, crisp and crumbly. The second recipe, adapted from Ina Garten, was perfection. These cookies maintain a crispness on the outside but are generously chewy on the inside. I substituted cranberries for raisins which were equally good.
- 1½ cups pecans
- ½ pound (2 sticks) unsalted butter, softened to room temperature
- 1 cup dark brown sugar, lightly packed
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 3 cups old-fashioned oats (rolled oats)
- 1½ cups dried cranberries
- Preheat the oven to 350 degrees F.
- Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool.
- In a mixing bowl with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.
- In another bowl, whisk together the flour, baking powder, cinnamon, and salt. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats and cranberries until just combined.
- Coarsely chop the cooled pecans and add to the batter until just combined.
- Line baking pans with parchment or coat with baking spray. Roll dough into 2" diameter balls and place onto sheet pans. For a flatter cookie, slightly impress cookie with a damp hand.
- Bake for 12 to 15 minutes, or until lightly browned.