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OATMEAL CRANBERRY PECAN COOKIES



OATMEAL CRANBERRY PECAN COOKIES
These Oatmeal Cranberry Pecan Cookies have a chewy, moist consistency and are packed with a mix of favorites: rolled oats, chocolate, pecans, and cranberries. Perfect for holiday baking!
Here’s a tasty recipe for some Oatmeal Cranberry Pecan Cookies.. some chocolate got in there too!
And as a sidenote, for those of you who are serious cookie lovers, I recommend investing in a nonstick silicone baking mat to fit a regular baking sheet (affiliate links). I use these for baking cookies, roasting veggies, baking fish, and more – and it makes clean up a breeze without any need for greasing the pan!
OATMEAL CRANBERRY PECAN COOKIES
PREP TIME 30 mins
COOK TIME 12 mins
TOTAL TIME 42 mins

Author: Marisa | Uproot Kitchen
Recipe type: Dessert
Serves: 28-30

INGREDIENTS
  • ¼ cup unsalted butter
  • 6 tablespoons neutral flavored oil (canola, melted coconut, etc.)
  • 1 teaspoon vanilla extract
  • ½ cup granulated sugar
  • ¼ cup plus 2 tablespoons brown sugar
  • 1 large egg
  • 2 cups old fashioned oats + ¼ cup hot water
  • 1 cup all purpose flour
  • 1 tablespoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup each: dried cranberries, chopped pecans, chocolate chips
INSTRUCTIONS
  1. Preheat the oven to 350.
  2. In a bowl, combine butter, oil, and vanilla. Mash until butter is soft. Add in sugars and stir to cream them together, and then stir in an egg.
  3. In a separate bowl, combine oats and hot water and let it sit for 5 minutes until oats are slightly softened. Add them to the wet mixture.
  4. Add in flour, cinnamon, baking soda, and salt, and stir to combine it all with the wet mixture. Add in your mix-ins (no more than 1 cup of total assorted mix-ins).
  5. Refrigerate dough for at least 10 minutes.
  6. Measure out tablespoon-sized cookies, and bake them onto parchment lined cookie sheets for 12 minutes, or until the bottoms are golden.
  7. Let the cookies cool fully before removing them from the baking sheet.
NOTES
Skipping steps to allow the oats to absorb moisture, or letting the dough sit before baking, may result in flatter cookies than pictured.
You can use your cup of mix ins like you please- if you don’t like pecans, just add more cranberries, chocolate, or a whole other tasty addition.
I’ve also made these with walnuts and dark chocolate chips and cherries and they’re also wonderful!