Recipe by KATSINTHEKITCHEN
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
unsalted butter at room temperature
1 1/2 cups
light brown sugar
old-fashioned rolled oats
1 1/2 cups
1 1/2 teaspoons
coarse kosher salt
chopped toasted pecans
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.
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 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!
These are my new favorite cookies. They're soft and chewy and freeze well.
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 racks from top of oven.
Delicious! Followed the recipe exactly.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Cranberry-Nut Oatmeal Cookies
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 62
Easy recipes for summer get-togethers.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See a top-rated recipe for soft, chewy oatmeal cookies.
See how to make one of our most popular cookies.
These chewy oatmeal raisin cookies are spiced with cinnamon and cloves.