Name: Oatmeal Cranberry Pecan Cookies Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 egg; 1/4 cup butter (1/2 stick), softened; 6 tablespoons oil (preferably avocado or any neutral oil); 1 teaspoon vanilla extract; 1/4 cup hot water; 1 cup old-fashioned oats; 1 cup all-purpose flour; 1/2 teaspoon baking soda; 6 tablespoons brown sugar; 1/2 cup white sugar; 1/2 teaspoon salt; 1/2 teaspoon cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon allspice; 1/2 teaspoon nutmeg; 1/2 cup dried cranberries; 1/2 cup chopped pecans; Optional: chocolate chips (can be added to total 1 cup mix-ins)

Introduction

Chewy oats, tart cranberries, and buttery pecans come together in these soft-baked Oatmeal Cranberry Pecan Cookies. Warm spices like cinnamon and ginger add cozy depth, making them a perfect treat for any day you need a little comfort. Easy to make and irresistibly delicious, these cookies are sure to be a new favorite.

A stack of five oatmeal cookies with a rough texture is shown on a white plate, each cookie thick and golden brown with visible oats and dark red dried cranberries embedded throughout. The cookies have slightly crisp, uneven edges and soft centers, giving a homemade look. Around the base of the stack, shiny whole cranberries are scattered, their deep red color contrasting with the warm tones of the cookies. The background is a soft blur, highlighting the focus on the stack of cookies in warm light. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 egg

¼ cup butter (½ stick), softened

6 tablespoons oil (such as avocado or neutral oil)

1 teaspoon vanilla extract

¼ cup hot water

1 cup old-fashioned oats

1 cup all-purpose flour

½ teaspoon baking soda

6 tablespoons brown sugar

½ cup white sugar

½ teaspoon salt

½ teaspoon each: cinnamon, ginger, allspice, and nutmeg

1 cup total mix-ins (e.g., dried cranberries and chopped pecans, or chocolate chips)

Instructions

Step 1: Preheat your oven to 350°F (175°C) to ensure it’s ready when your dough is mixed.

Step 2: In a large bowl, whisk together the egg, softened butter, oil, vanilla extract, and hot water until combined, even if slightly separated.

Step 3: Add the oats, flour, baking soda, brown sugar, white sugar, salt, and all the spices. Stir well until the mixture forms a soft cookie dough.

Step 4: Gently fold in your mix-ins like dried cranberries and chopped pecans, or feel free to add chocolate chips for extra indulgence.

Step 5: Drop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper, spacing them a few inches apart.

Step 6: Bake for about 12 minutes, until the edges are golden but the centers remain soft and chewy.

Step 7: Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack or enjoying warm right off the tray.

Tips & Variations

Substitute dried cranberries with raisins, chopped dried apricots, or dates for a different fruity twist.

Swap pecans for walnuts, almonds, or sunflower seeds to vary the texture and flavor.

Add chocolate chips, white chocolate chunks, or crushed toffee for extra indulgence.

Make these cookies gluten-free by using a 1:1 gluten-free flour blend and certified gluten-free oats.

For a breakfast-style cookie, mix in chia seeds or flaxseed meal.

FAQs

Can I make the dough ahead of time?

Yes! Cover and refrigerate the dough for up to 48 hours. The cookies often develop more flavor when baked a day later.

Can I double the recipe?

Absolutely. These cookies tend to disappear quickly, so making a larger batch is a smart idea.

Dessert

Oatmeal Cranberry Pecan Cookies Recipe