Cranberry-Nut Oatmeal Cookies Recipe - Allrecipes.com
Cranberry-Nut Oatmeal Cookies Recipe
  • READY IN 1 hr

Cranberry-Nut Oatmeal Cookies

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 3 dozen cookies Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

Directions

  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 More Reviews

Oct 17, 2011

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, so I'll cut that back to 1 tsp the next time. Good combination of flavors yielding soft-textured cookies.

 
Oct 16, 2011

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.

 

12 Ratings

Oct 10, 2013

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 added white chocolate chips and cooked for 16 minutes on an insulated cookie sheet with parchment paper before removing and placing on a cooling rack. Next time I will add a little more cinnamon and I think they would be perfect!

 
Mar 08, 2013

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

 
Feb 21, 2014

Really good" workplace loved it!

 
Jan 29, 2014

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 racks from top of oven. Delicious!!!!

 
Nov 12, 2013

Delicious! Followed the recipe exactly.

 
Sep 28, 2013

Living with a Cookie Monster at home, this cookie is delicious! It is crunchy,chewy, and light. I have an electric oven and baked it for 16 minutes and out came perfection! I agree with the comment of not using too much salt as mentioned in the recipe. I used sea salt and used about 1/2 to a 1 teaspoon. I also used walnuts instead of pecans. This is a great Fall recipe that will not let you down.

 

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Nutrition

  • Calories
  • 137 kcal
  • 7%
  • Carbohydrates
  • 17.8 g
  • 6%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 6.9 g
  • 11%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 101 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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