Oatmeal Cranberry and Pecan Cookies - 2 Sisters Recipes by Anna and Liz
Cookies and Snacks

Oatmeal Cranberry and Pecan Cookies

Oatmeal Cranberry and Pecan Cookies by 2sistersrecipes.com

Oatmeal Cranberry and Pecan Cookies are amazingly chewy and melt-in-your-mouth cookies.  It’s just another one of Liz’s delicious cookie recipe that everyone keeps asking her for.  Ever wonder why her cookies are really good and so additive?  They are unbelievably super moist and super chewy!  And the flavors are addicting!

Her recipe for Oatmeal Cranberry and Pecan Cookies is similar to her Chocolate Chip Oatmeal Pecan Cookies.  Basically, they are similar to the Weight Watcher cookies, only she opt out the chocolate chips for the cranberries for a healthier twist!

These cookies are easy to make and they bake in minutes!!  Rolled oats, cranberries, pecans, brown sugar, egg, vanilla extract and butter is all you really need.  Oh and I almost forgot –  NO FLOUR!

These cookies only need 10 minutes to prep,  10 minutes to bake, and 10 seconds to disappear.

All you need is plenty of milk near by!  Enjoy!

Here’s a Tip: Double or even triple this recipe and freeze them in foil trays with covers.  They defrost in minutes.  Also, you can substitute pecans for walnuts or almonds.

 Oatmeal  Cranberry and Pecan Cookies

  • 1 +1/4 cup of rolled oats

  • 1/2 cup dark brown sugar, packed

  • 1 tsp. baking powder

  • 1/2 cup pecans, finely chopped

  • 1/8 tsp. table salt

  • 1/3 cup of melted butter – melted

  • 1 large egg, beaten

  • 1/2 tsp. vanilla extract

  • 1 cup of dried cranberries

Directions:

  1. Preheat oven to 350 degrees.  Cover 2 cookie sheets with parchment paper.

  2. Mix oats, sugar, baking powder, pecans and salt together in a large bowl until well mixed.

  3. Add butter, egg and vanilla to oat mixture,  mix well.

  4. Add 2 cups of dried cranberries, mix until well combined.

  1. Drop teaspoonful’s of batter onto prepared cookie sheets, leaving at least 1 to 2 inches between each cookie.

  2. Bake cookies until edges turn golden brown, about 8 to 10 minutes.

  3. Let cookies cool on cookie sheets before removing. Or they will fall apart.

Enjoy,  and please leave us your comment if you bake these.

Yields: about 18 to 24 cookies

Oatmeal Cranberry and Pecan Cookies
Author: 
Recipe type: Cookies / Snack
Prep time: 
Cook time: 
Total time: 
Serves: 2 to 3 dozen
 
Healthier version to making lace cookies. These cookies are a cinch to make and bake! And they are gluten free!
Ingredients
  • 1 +1/4 cup of rolled oats
  • ½ cup dark brown sugar, packed
  • 1 tsp. baking powder
  • ½ cup pecans, finely chopped
  • ⅛ tsp. table salt
  • ⅓ cup of melted butter - melted
  • 1 large egg, beaten
  • ½ tsp. vanilla extract
  • 1 cup of dried cranberries
Instructions
  1. Preheat oven to 350 degrees. Cover 2 cookie sheets with parchment paper.
  2. Mix oats, sugar, baking powder, pecans and salt together in a large bowl until well mixed.
  3. Add butter, egg and vanilla to oat mixture, mix well.
  4. Add the dried cranberries, mix until well combined.
  5. Drop teaspoonful's of batter onto prepared cookie sheets, leaving at least 1 inch between each cookie.
  6. Bake cookies until edges turn golden brown, about 8 to 10 minutes.
  7. Let cookies cool on cookie sheets before removing. Or they will fall apart.\
  8. Yields 2 dozen, larger cookies, and 3 dozen for small cookies

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4 Comments

  • Reply
    Inside a British Mum's Kitchen
    October 20, 2011 at 10:32 am

    Lovely combo with the cranberries and oatmeal – perfect snack!
    Mary x

  • Reply
    Joanne
    October 20, 2011 at 11:34 am

    I love oatmeal cookies to begin with, but these look especially delicious!

  • Reply
    Shawn
    October 21, 2011 at 6:05 pm

    These are lovely! I never would have thought of a oatmeal cookie without flour but, I have to try these 🙂

  • Reply
    Anonymous
    October 26, 2011 at 7:16 pm

    Hi , I made these the other night and I loved them! I have made so many things from your website already and love it all.
    thank you …Lisa

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