Cranberry-Nut Oatmeal Cookies

Cranberry-Nut Oatmeal Cookies

11
KATSINTHEKITCHEN 29

"I made a few changes to a recipe on the back of a canister of oats. Now this is the only one I use. I often use hazelnuts in place of the pecans, and they are just as good. I hope you enjoy them as much as we do. You can make these larger or smaller; simply adjust the baking time. Keep loosely covered, and they will maintain their chewiness for several days, if they last that long."

Ingredients

1 h servings 137 cals
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Original recipe yields 36 servings

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Nutrition

  • Calories:
  • 137 kcal
  • 7%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 17.8g
  • 6%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 101 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Place an oven rack in the upper third of the oven. Line baking sheets with parchment paper.
  2. Place unsalted butter and light brown sugar into the work bowl of a stand mixer and mix on medium-slow speed until very fluffy, 3 to 4 minutes. Beat in the vanilla extract, followed by eggs, one at a time. Reduce mixer speed to lowest speed and leave running.
  3. In a separate bowl, whisk together the rolled oats, flour, baking powder, cinnamon, kosher salt, and nutmeg. Pour the dry ingredients into the slowly running mixer in thirds; mix in dried cranberries and nuts until just incorporated. Using a large cookie scoop, place dough on prepared baking sheet about 2 inches apart.
  4. Bake one batch at a time in the preheated oven just until the edges are brown, 17 to 18 minutes. Allow to cool on baking sheets for about 5 minutes before removing to finish cooling on wire racks.
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Reviews

11
  1. 15 Ratings

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I overcooked my first batch at 16 minutes, and they rose up, didn't spread out. Finished the rest at 14 minutes, and flattened slightly before going into the oven. Just a little salty for me, ...

Delicious! If you like a cookie that's crunchy outside and chewy inside, these will make you happy. Cranberries and pecans are an awesome combination.

This recipe was very good. The only thing I did different was add WAY less salt (about half a teaspoon) and I could really taste the salt in the finished product but it was *just* right. I also ...

These are my new favorite cookies. They're soft and chewy and freeze well.

if using table salt instead of kosher salt add 1/4t only.

Add 1/2 teaspoon ginger powder and it is perfect

Really good" workplace loved it!

Used 1/4 c. Almond flour; 1/4 c. Whole wheat flour; 1/2 c. Oat flour & 1/2 c. Plain flour. Added 1/2 c. 60% Ghirardelli chocolate chips. Baked for 16 min., @ 325 degrees, convection oven, 2 rac...

Delicious! Followed the recipe exactly.