Cranberry Oatmeal Cookies

5 from 2 votes

Gorgeous Cranberry Oatmeal Cookies are the perfect holiday dessert, with red tart cranberries and nutty pecans in a chewy, tender treat. Great for making any time of the year, but especially festive for Christmastime!

Prep Time10

Cook Time10

Chill time1

Total Time1 20

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: cookies

Author: Rena Awada

Ingredients

3/4 cup vegetable oil
3/4 cup brown sugar
3/4 cup granulated white sugar
1 tsp vanilla extract
2 large eggs
2 cup all-purpose flour
1/2 cup rolled oats
1 tsp baking soda
1 tsp cinnamon
1/4 tsp fine kosher salt
1 cup fresh cranberries quartered
1 cup pecans chopped

Instructions

With an electric mixer, mix the vegetable oil, granulated white sugar, brown sugar and vanilla extract, until creamy. Mix in eggs one at a time.
Add the flour, oats, baking soda, cinnamon and salt and mix for around 1 minute, or just until the cookie dough looks blended.
Add cranberries and pecans and, using a spatula, fold into the cookie dough. Refrigerate the dough for 1 hour.
Preheat the oven to 375ºF and line 2 large sheet pan with parchment paper.
Scoop the dough into 20 balls onto the prepared sheet pans, leaving at least 2 inches space in between, as they'll spread.
Bake for around 10 minutes, or until the cookies are golden brown around the edges.
Allow the cookies to completely cool on the sheet pan.

Notes

To store: These can be kept at room temperature for the first day or two, then store them in an airtight container in the refrigerator for up to 5 to 7 days.
To freeze: Allow the cookies to completely cool, and then transfer them to an airtight container lined with wax or parchment paper or freezer-safe bag before storing them in the freezer for up to 2 months. Once ready to eat, simply thaw at room temperature.

Nutrition