Oatmeal Cranberry Cookies

These Oatmeal Cranberry Cookies are a Christmas staple in my family. Drizzled with velvety white chocolate and packed with dried cranberries, toasted pecans, and oatmeal, it’s easy to see why I look forward to them every December! 

Oatmeal Cranberry Cookies: perfect for the holiday season!

Each year my mom does a massive Christmas baking session. And each year I ask her to make these cookies. I am obsessed. The brown sugar base is soft and adds a bit of warmth. I love the texture of the crunchy pecans with the chewy cranberries and oatmeal. The drizzle of chocolate is sweet and looks so elegant. In fact, I like them so much that I’m offering them in my Holiday Dessert Tins

Leading up to Christmas, I try to eat as many of these cookies as possible, because 1) The red cranberries and white chocolate look so festive I just can’t stand it, and 2) I so associate them with the holiday that eating them in May would make my heart cry for twinkle lights and Mariah Carey’s Christmas album. 

Oatmeal Cranberry Cookies: perfect for the holiday season!

This recipe is just a basic oatmeal cookie, but the add ons make it a truly wonderful treat! 

Oatmeal Cranberry Cookies: perfect for the holiday season!

First, make sure to toast your pecans pieces. Throw them on a sheet pan at 350°F for 5-7 minutes. Keep a close eye, because they can burn easily. When there’re ready, the pecans will be fragrant and have a deep, almost brown butter flavor. I love this extra layer and recommend toasting all nuts in cookie recipes. 

Oatmeal Cranberry Cookies: perfect for the holiday season!

We use to dunk half of the cookie in white chocolate. For me, a little white chocolate goes a lonnnng way, so we did away with the dunk and now just drizzle the cookies with chocolate. You still get some richness from the chocolate. Plus, I think the cookies look prettier this way. I like living life under the assumption that Ina Garten could show up at my house at any moment, so presentation matters!

Happy Sifting! 

Oatmeal Cranberry Cookies
Packed with pecans, cranberries, and oats, these cookies are perfect for the holiday season! Yields 30 cookies
Print
Prep Time
15 min
Cook Time
10 min
Prep Time
15 min
Cook Time
10 min
Ingredients
  1. 1 cup unsalted butter, softened
  2. 1 cup brown sugar
  3. 1/2 cup white sugar
  4. 1 large egg
  5. 1 Tbs. vanilla extract
  6. 2 cup flour
  7. 1 tsp. baking soda
  8. 1/2 tsp. baking powder
  9. 1/2 tsp. salt
  10. 2 cups craisins
  11. 1 1/2 cups pecan pieces, toasted
  12. 1 1/4 cups quick cooking oats
  13. 2 oz. white chocolate, melted
Instructions
  1. Preheat oven to 375°F. Prepare pans with non-stick mat or parchment. Set aside.
  2. Cream butter and bother sugars together until fluffy.
  3. Add egg and vanilla until combined.
  4. Add flour, baking soda, baking powder, and salt until just combined.
  5. Fold in pecans, craisins, and oats by hand.
  6. Scoop out 2 inch wide dough balls.
  7. Bake for 9-11 minutes or until the bottom edges are golden and the tops no longer appear wet.
  8. Allow to cool on pan for 5 minutes. Move to cookie rack to cool completely.
  9. Drizzle with melted white chocolate.
  10. Store in an air tight container for a week.
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 My favorite cookie around Christmas! Oatmeal Cranberry Cookies

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