Cranberry Pecan Oatmeal Cookies: A Fall Favorite

Fall is the season for rich flavors, cozy vibes, and delicious baked goods. What better way to embrace the crisp air and vibrant colors than with a warm batch of Cranberry Pecan Oatmeal Cookies? These cookies combine the perfect balance of chewy oats, crunchy pecans, and the tart burst of fresh cranberries, all spiced up with a hint of cinnamon. Whether you’re baking for a holiday celebration or simply craving a homemade treat, these cookies are sure to become a fall favorite!

History of Oatmeal Cookies:

Oatmeal cookies have been around for centuries, and their roots trace back to the 19th century when oats were commonly used in baked goods due to their versatility and nutritional benefits. The original oatmeal cookie recipes were much simpler, but they evolved over time. The addition of ingredients like raisins, nuts, and spices helped make them a beloved classic. Today, oatmeal cookies are a versatile treat that can easily be adapted to suit any season or occasion.

Cranberries, on the other hand, have their own storied history in North America. Native to the region, they were used by indigenous peoples for food, medicine, and even as dye for fabrics. Their tart flavor pairs wonderfully with the richness of oats and the buttery sweetness of cookies, making them a perfect addition to this fall-inspired recipe.

Cranberry Pecan Oatmeal Cookies Recipe

Ingredients:

Dry Ingredients:
- 1½ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup pecan flour (or finely ground pecans)
Wet Ingredients:
- 1 cup unsalted butter, room temperature
- ¾ cup light brown sugar
- ½ cup granulated sugar
- 2 extra-large eggs, room temperature
- 1 teaspoon vanilla extract
Other Ingredients:
- 2 cups old-fashioned oats
- 1 tablespoon all-purpose flour (for the cranberries)
- 1½ cups fresh cranberries, chopped (fresh or frozen, not dried)

Instructions:

Preheat the oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats for easy cleanup.
Prepare the dry ingredients: In a medium-sized bowl, whisk together the flour, cornstarch, baking powder, baking soda, cinnamon, salt, and pecan flour. Set aside.
Cream the butter and sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter with the brown sugar and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
Add the eggs and vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then, add the vanilla extract and mix until well combined.
Combine the wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Be careful not to overmix.
Add the oats: Stir in the oats by hand until evenly distributed throughout the dough.
Toss the cranberries in flour: In a small bowl, toss the chopped cranberries with the 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the cookies as they bake.
Fold in the cranberries: Gently fold the floured cranberries into the cookie dough, making sure they’re evenly distributed.
Scoop the dough: Using a cookie scoop or tablespoon, portion out the dough onto the prepared baking sheets, spacing them about 2 inches apart. The dough may be a little thick, but that’s perfectly fine—it’ll spread slightly as it bakes.
Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are golden and the centers look set. The cookies will continue to cook on the baking sheet after you take them out of the oven, so be careful not to overbake.
Cool and enjoy: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy with a cup of tea, coffee, or just by themselves!

Methods:

The Flour Toss: A small but important step in the process is tossing the cranberries in flour before adding them to the dough. This helps to evenly distribute the berries throughout the cookie and prevents them from bleeding too much into the dough, which could affect the texture and color of the cookies.
Chilling the Dough (Optional): For thicker cookies, consider chilling the dough for 30 minutes before scooping and baking. This allows the butter to firm up again, which helps maintain the structure of the cookie during baking.
Pecan Flour Tip: If you can’t find pecan flour, you can simply grind whole pecans in a food processor or blender until finely ground. This step enhances the nutty flavor of the cookies and gives them a slightly richer texture.

Lovers of Cranberry Pecan Oatmeal Cookies:

These cookies will appeal to a wide variety of cookie lovers, from those who adore the chewy texture of oatmeal cookies to those who appreciate the tartness of fresh cranberries. The addition of pecans not only adds flavor but also provides a delightful crunch, making each bite a perfect combination of soft and crunchy. The cinnamon and vanilla bring warmth to the flavor profile, making these cookies the ideal treat for fall.

Whether you’re an oatmeal cookie enthusiast, a fan of cranberries, or simply someone who loves a homemade dessert, these cookies are sure to win over your heart (and your taste buds). Perfect for holiday gatherings, cozy family moments, or just as a sweet snack for yourself!

Conclusion:

These Cranberry Pecan Oatmeal Cookies are more than just a fall treat—they’re a celebration of everything we love about the season: warm spices, nuts, fruit, and the comforting joy of homemade baking. With their chewy, nutty texture and seasonal flavors, they make the perfect companion to any chilly afternoon or holiday gathering. And with their combination of oats, pecans, and cranberries, they’re not just delicious but packed with goodness in every bite.

Happy baking, and may these cookies bring a touch of fall to your home!

Let me know if you want to adjust anything or add more details. The recipe can also be scaled if you need more or less! 😊