Description

These Oatmeal Cranberry Pecan Cookies blend chewy oats, tart dried cranberries, and buttery pecans with warm spices to create a soft-baked cookie that perfectly balances sweet, tart, and cozy flavors. Easy to make and flexible with mix-ins, they’re ideal for a comforting snack or any occasion where you want a delicious homemade cookie with depth and personality.

Ingredients

Scale

Wet 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

Dry Ingredients

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

Mix-Ins

1/2 cup dried cranberries
1/2 cup chopped pecans
Optional: chocolate chips (can be added to total 1 cup mix-ins)

Instructions

Preheat the oven. Set your oven to 350°F (175°C) so it reaches the correct temperature by the time your dough is ready to bake.
Mix the wet ingredients. In a large bowl, whisk together the egg, softened butter, oil, vanilla extract, and hot water. The mixture may appear slightly separated or sketchy but continue as this is expected.
Add the dry ingredients. Stir in the oats, all-purpose flour, baking soda, brown sugar, white sugar, salt, and warm spices (cinnamon, ginger, allspice, nutmeg). Mix until the dough comes together; it may seem soft at first but will firm up.
Fold in mix-ins. Gently fold in dried cranberries and pecans (and chocolate chips if using), making sure not to overmix.
Portion the dough. Use a tablespoon or cookie scoop to drop rounded spoonfuls of dough onto a baking sheet lined with parchment paper, spacing them to allow for spreading.
Bake the cookies. Place the sheet in the preheated oven and bake for about 12 minutes until the edges are golden but the centers remain soft and chewy.
Cool and enjoy. Let the cookies cool for a few minutes on the baking sheet before transferring to a wire rack or eating warm straight from the tray for best texture and flavor.

Notes

For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend and use certified gluten-free oats.
You can swap dried cranberries for raisins, chopped dried apricots, or dates if preferred.
Pecans can be replaced with walnuts, almonds, or sunflower seeds depending on your taste or availability.
To add indulgence, stir in chocolate chips, white chocolate chunks, or crushed toffee.
For a breakfast-inspired cookie, mix in chia seeds or ground flaxseed.
Cookie dough can be chilled covered for up to 48 hours for enhanced flavor and ease of baking later.
Store baked cookies in an airtight container at room temperature for 3–4 days, in the refrigerator for up to a week, or freeze either baked cookies or raw dough balls for longer storage.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: oatmeal cookies, cranberry pecan cookies, soft baked cookies, chewy cookies, fall cookies, homemade cookies, spiced cookies