Cranberry pecan oatmeal cookies are a delightful twist on the classic oatmeal cookie, infusing the chewy texture with the tartness of cranberries and the rich, buttery flavor of pecans. This recipe draws inspiration from the traditional oatmeal cookie, a staple in American baking since the early 1900s, when it was popularized as a wholesome treat. The addition of cranberries and pecans not only adds a festive flair, perfect for holiday gatherings, but also introduces a delightful contrast of flavors and textures. These cookies are perfect for those who appreciate the balance of sweet and tart, and they make for a wonderful homemade gift or a comforting snack with a cup of tea.

These cranberry pecan oatmeal cookies pair beautifully with a warm beverage such as spiced apple cider or a creamy chai latte. For a more indulgent treat, serve them alongside a scoop of vanilla ice cream or a dollop of whipped cream. They also make a great addition to a holiday cookie platter, complementing other seasonal favorites like gingerbread or shortbread cookies.

Servings: 24 cookies

1 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 cups old-fashioned rolled oats
1 cup dried cranberries
1 cup chopped pecans

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Stir in the oats, dried cranberries, and chopped pecans until evenly distributed.

Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

For a different flavor profile, try substituting the pecans with walnuts or almonds. If you prefer a sweeter cookie, you can add white chocolate chips to the dough. For a gluten-free version, use a gluten-free all-purpose flour blend and ensure your oats are certified gluten-free. To make the cookies even more festive, consider adding a pinch of nutmeg or a splash of orange zest to the dough.

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