Cranberry-Nut Oatmeal Cookies

Cranberry-Nut Oatmeal Cookies

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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."
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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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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.

Reviews

14
  1. 19 Ratings

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Most helpful positive review

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, ...

Most helpful critical review

Way too salty!!! Cut down on that.

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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 ...

Made as directed. Would probably try adding ginger next time. I cooked mine on silicone baking sheets in my convection oven @350. I started out at 15 min. as others suggested and finally wound u...

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 comm...

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

Very simple recipe and loved the taste. I didn't have eggs on hand, so I substituted a combination of 1 teaspoon of baking soda and 1 tablespoon of apple cider vinegar for each egg. I was very ...

Way too salty!!! Cut down on that.

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

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