How to make the best oatmeal cranberry pecan cookies recipe -- they're chewy with crispy edges, and SO good. These oatmeal cranberry cookies are a must-make recipe that is so easy and perfect for the holidays or any time of year!
Preheat oven to 350º and line two large baking sheets with parchment paper or silicone baking mat.
In a large mixing bowl, combine butter and brown sugar. Beat with hand mixer or paddle attachment of stand mixer until light and fluffy.
1 cup salted butter, 1½ cup light brown sugar
Whisk in eggs and vanilla and mix just until evenly combined.
2 large eggs, 1 ¼ teaspoon pure vanilla extract
Add flour, oats, baking powder, and cinnamon and stir until just combined.
1 ⅓ cup all-purpose flour, 1 ¾ cup old-fashioned rolled oats, 1 teaspoon baking powder, ½ teaspoon ground cinnamon
Fold in cranberries and pecans.
¾ cup dried cranberries, ¾ cup candied pecans
Scoop tablespoon-sized balls of dough and place on baking sheets, about 2” apart. Keep in mind the cookies will spread as they bake.
Bake until set and outer edges are a deep golden brown, about 12-14 minutes. Let cool on cookie sheet for about 10 minutes, and then transfer to wire racks to cool completely.
Notes
This recipe is adapted from the Delish Easy Oatmeal Cookie recipe. Storage: The cookies will stay fresh for up to 3 days in an airtight container, but they're so good, they won't last that long! They also freeze well.