These Oatmeal Cranberry Pecan Cookies have a chewy, damp consistency and area unit filled with a mixture of favorites: meal, chocolate, pecans, and cranberries. good for vacation baking!

The holidays have crept abreast of North American nation. Well, perhaps simply ME. I’ve seen vacation recipes on Pinterest since July. Here’s a tasty instruction for a few Oatmeal Cranberry Pecan Cookies.. some chocolate returned there too!

This instruction should be attributed to my 2 fellow partners in crime tonight WHO each appreciate oatmeal-based cookies the maximum amount as I do. Next time, we tend to set up on enjoying these with a mug of decadent dark potable. For now, some hot tea can do. Dec however, anyways.


  • ¼ cup unsalted butter
  • 6 tablespoons neutral flavored oil (canola, melted coconut, etc.)
  • 1 teaspoon vanilla extract
  • ½ cup granulated sugar
  • ¼ cup plus 2 tablespoons brown sugar
  • 1 large egg
  • 2 cups old fashioned oats + ¼ cup hot water
  • 1 cup all purpose flour
  • 1 tablespoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup each: dried cranberries, chopped pecans, chocolate chips


  1. Preheat the oven to 350.
  2. In a bowl, combine butter, oil, and vanilla. Mash until butter is soft. Add in sugars and stir to cream them together, and then stir in an egg.
  3. In a separate bowl, combine oats and hot water and let it sit for 5 minutes until oats are slightly softened. Add them to the wet mixture.
  4. Add in flour, cinnamon, baking soda, and salt, and stir to combine it all with the wet mixture. Add in your mix-ins (no more than 1 cup of total assorted mix-ins).
  5. Refrigerate dough for at least 10 minutes.
  6. Measure out tablespoon-sized cookies, and bake them onto parchment lined cookie sheets for 12 minutes, or until the bottoms are golden.
  7. Let the cookies cool fully before removing them from the baking sheet.

Recipe From : Uproot Kitchen

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