These oatmeal cranberry pecan cookies are everything you want in a homemade treat—chewy centers, crisp edges, sweet-tart cranberries, and crunchy pecans.
They’re perfect with a cold glass of milk or your favorite tea.
I’ve been making these for years around the holidays, but honestly, they’re too good not to enjoy year-round.
This recipe is super simple and doesn’t need any fancy tools. Just grab a bowl and get baking.
Why I Love This Recipe
There’s something nostalgic about oatmeal cookies, but the cranberries and pecans give them a little grown-up twist. Here’s why I always come back to this one:
- Perfect chewy-crunchy balance – soft middle, crisp edges
- Sweet + tart + nutty combo – hits all the flavor notes
- One-bowl recipe – easy clean-up
- No chilling required – straight from bowl to oven
- Stays soft for days – great for gifting or snacking
Servings and Time
Makes: 24 cookies
Prep Time: 15 minutes
Bake Time: 12 minutes per batch
Total Time: 30–40 minutes
What You’ll Need
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 3 cups old-fashioned rolled oats
- 1 cup dried cranberries
- 3/4 cup chopped pecans
Pro Tips
- Toast the pecans in a dry skillet for 3–4 minutes before chopping to bring out more flavor.
- Use room temp butter and eggs so the dough mixes evenly.
- Don’t overmix after adding the flour—just until combined.
- Use a cookie scoop for evenly sized cookies.
- Let cookies cool on the sheet for 5 minutes so they set up before transferring.
Tools Needed
- Mixing bowl
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Cookie scoop (optional but helpful)
- Baking sheet
- Parchment paper
Substitutions and Variations
- Swap cranberries with raisins or dried cherries
- Use walnuts or almonds instead of pecans
- Add white chocolate chips for extra sweetness
- Make it gluten-free with a 1:1 gluten-free flour blend
- Use coconut oil in place of butter for a dairy-free version
Make Ahead Tips
You can make the dough ahead and chill it for up to 2 days. Let it sit at room temp for 10–15 minutes before scooping and baking. You can also scoop dough balls and freeze them—just add 1–2 minutes to the bake time.
Instructions
Step 1: Cream the Butter and Sugars
Add 1 cup (2 sticks) softened unsalted butter, 1 cup packed brown sugar, and 1/2 cup granulated sugar to a large mixing bowl. Use a hand mixer to cream them together until light and fluffy, about 2–3 minutes.
Step 2: Add Eggs and Vanilla
Crack in 2 large eggs and add 1 tsp vanilla extract. Beat until smooth and well combined.
Step 3: Mix in Dry Ingredients
Add 1 1/2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, and 1 tsp cinnamon. Mix on low until just combined—don’t overmix.
Step 4: Stir in Oats
Add 3 cups rolled oats and mix with a spatula until evenly distributed.
Step 5: Fold in Cranberries and Pecans
Add 1 cup dried cranberries and 3/4 cup chopped pecans. Stir to combine.
Step 6: Scoop and Bake
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop heaping tablespoons of dough (or use a cookie scoop) and space them 2 inches apart. Bake for 11–13 minutes or until edges are golden and centers look set.
Step 7: Cool and Serve
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or store in an airtight container.
Leftovers and Storage
Store cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, add a slice of bread to the container. You can also freeze baked cookies for up to 2 months—just thaw at room temp before serving.
Why This Recipe Works (Quick Science)
The oats soak up moisture from the eggs and butter, making the cookies chewy without drying out. Brown sugar helps retain that chewy texture, while the combo of baking soda and just the right amount of flour keeps them from spreading too much. Cinnamon enhances the natural sweetness of cranberries and brings warmth to every bite.
Common Mistakes
- Using quick oats – they’ll make the cookies cakey and dry
- Overbaking – they might not look totally done when you pull them out, but they finish on the sheet
- Chopping pecans too small – bigger pieces give better crunch and texture
- Skipping parchment paper – helps with even baking and easy clean-up
What to Serve With
- A tall glass of milk
- Hot apple cider
- Vanilla ice cream (make cookie sandwiches!)
- A cozy cup of chai or coffee
FAQ
Can I use instant oats?
Nope—old-fashioned oats give you the best chewy texture.
Can I make them nut-free?
Yes, just leave out the pecans or replace with extra cranberries or chocolate chips.
Can I freeze the dough?
Totally. Scoop it into balls and freeze. Bake from frozen—just add 1–2 extra minutes.
Do I need to chill the dough?
No chilling needed! But if you want a thicker cookie, you can chill it for 30 minutes.
Why are my cookies flat?
Butter may have been too soft or melted. Make sure it’s just room temp—not greasy or melty.
