Oatmeal Cookies
 
Prep time
Cook time
Total time
 
Author:
Serves: 36 cookies
Ingredients
  • 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
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool.
  3. 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.
  4. 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.
  5. Coarsely chop the cooled pecans and add to the batter until just combined.
  6. 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.
  7. Bake for 12 to 15 minutes, or until lightly browned.
Recipe by CHIC AND SUGAR at https://www.chicandsugar.com/2015/01/oatmeal-cookies-with-cranberries-and-pecans/