Make soft, chewy oatmeal cookies loaded with dried cranberries, white chocolate chips, and toasted pecans. This recipe yields bakery-style cookies perfect for holiday baking.
Author:Jen Rwanda
Prep Time:15 min
Cook Time:12 min
Total Time:27 min
Yield:About 30 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups old-fashioned rolled oats
1 cup dried cranberries
1 cup white chocolate chips
1 cup chopped pecans, lightly toasted
Instructions
Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy.
Beat in the eggs one at a time, then mix in the vanilla extract.
In a separate medium bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Stir in the rolled oats, dried cranberries, white chocolate chips, and toasted pecans by hand.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. For thicker cookies, press the dough balls down slightly.
Bake for 10 to 12 minutes, or until the edges are lightly golden brown and the centers still look slightly soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
To toast pecans, spread them on a dry skillet over medium heat for 5 to 7 minutes, stirring often, until fragrant. Let them cool before adding to the dough.
For extra chewy cookies, chill the dough for at least 30 minutes before baking.
You can substitute walnuts for pecans if you prefer.