Description
Deliciously chewy oatmeal cranberry cookies with white chocolate and pecans. A nostalgic favorite for every occasion.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour (or gluten-free flour)
- 1 cup rolled oats
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh cranberries
- 1/2 cup white chocolate chips
- 1/2 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C).
- Cream the softened butter, brown sugar, and granulated sugar together until fluffy (2-3 minutes).
- Beat in the egg and vanilla extract.
- In a separate bowl, combine the oats, flour, baking soda, and salt.
- Gradually add the dry mixture to the wet mixture until just combined.
- Fold in cranberries, white chocolate chips, and pecans.
- Scoop dough onto ungreased baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until golden brown around the edges.
- Cool on baking sheets for about 5 minutes before transferring to wire racks.
Notes
Store cookies in an airtight container at room temperature for up to a week. They freeze well for up to three months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg