Name: Big Chewy Oatmeal Cranberry Chocolate and Pecan Cookies Recipe
Prep time: 15 min
Cook time: 16 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 cup (2 sticks) butter, room temperature; 1 cup brown sugar; ½ cup granulated sugar; 2 eggs; 2 teaspoons pure vanilla extract; 1 ½ cups all-purpose flour; 3 cups old-fashioned rolled oats (do not use instant or steel-cut oats); 1½ teaspoons cinnamon; ¼ teaspoon ground cloves; 1 teaspoon baking soda; 1 teaspoon salt; 4 teaspoons cornstarch; 1½ cups dried cranberries; 1 cup roasted pecans, chopped; 1 cup dark chocolate chips

Jump to Recipe· 4.1 from 29 reviews

There is something irresistibly joyful about biting into a Big Chewy Oatmeal Cranberry Chocolate and Pecan Cookies Recipe that perfectly balances soft, chewy oats with bursts of tart cranberries, rich dark chocolate, and crunchy pecans. This cookie is not just a treat; it’s an experience that wraps comfort and indulgence into one delicious bite. Whether you’re sharing with friends, gifting during the holidays, or just savoring a quiet moment with a warm cup of tea, these cookies are guaranteed to bring a smile and create memories.

Ingredients You’ll Need

A clear glass bowl holds a mixture with four visible parts. The largest base layer is a light brown dough with a soft, rough texture. On top of this dough, three distinct piles sit next to each other: dark brown chocolate chips with a smooth, round flat shape; small red dried fruit pieces with a wrinkled, shiny look; and chopped brown nuts with an uneven, rough texture. A white and wooden spatula rests diagonally inside the bowl. The bowl is placed on a white marbled surface with a white cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is the first exciting step toward these delightful cookies. Each item plays its part: butter for richness, oats for that perfect chewy texture, cranberries and chocolate for bursts of flavor, and pecans adding a welcome crunch and depth.

Butter (1 cup, room temperature): Creamy butter adds richness and helps achieve that soft, chewy texture we love.
Brown sugar (1 cup): Brings moisture and a subtle caramel flavor, perfect for enhancing chewiness.
Granulated sugar (½ cup): Adds sweetness and helps the cookies crisp just a touch on the edges.
Eggs (2): Bind everything together and provide structure to your cookies.
All-purpose flour (1½ cups): Forms the base of the dough, giving the cookies substance without heaviness.
Old-fashioned rolled oats (3 cups): Not instant or steel-cut, these oats provide the true chewy character in the cookies.
Pure vanilla extract (2 teaspoons): Deepens flavor and rounds out the sweetness.
Cinnamon (1½ teaspoons): Adds a warm, inviting spice note.
Ground cloves (¼ teaspoon): A subtle hint of warmth that complements the cinnamon beautifully.
Baking soda (1 teaspoon): Gives the cookies a gentle rise and lightness.
Salt (1 teaspoon): Balances sweetness and enhances the other flavors.
Cornstarch (4 teaspoons): Helps ensure the cookies stay delightfully soft.
Dried cranberries (1½ cups): Tart, chewy bursts that marry perfectly with chocolate.
Roasted pecans, chopped (1 cup): For that satisfying crunch and nutty aroma.
Dark chocolate chips (1 cup): Melts in every bite, offering rich, bittersweet goodness.

How to Make Big Chewy Oatmeal Cranberry Chocolate and Pecan Cookies Recipe

Step 1: Prepare Your Oven and Baking Surface

Start by preheating your oven to 350°F, ensuring it’s at the perfect temperature for baking. Line a baking sheet with parchment paper—this simple step prevents sticking and makes cleanup a breeze, leaving you more time to enjoy the process.

Step 2: Cream the Butter and Sugars

Using a hand or stand mixer, cream together the butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This blending creates air pockets, contributing to the cookie’s tender crumb and wonderful chewiness.

Step 3: Mix in Eggs and Vanilla

Add the eggs one at a time, mixing gently just until incorporated, then pour in the vanilla extract. Mixing carefully here keeps the batter smooth without over-beating, which helps maintain a perfect texture.

Step 4: Combine Your Dry Ingredients

In a separate bowl, whisk together the flour, cinnamon, ground cloves, baking soda, cornstarch, and salt. This ensures all leaveners and spices are evenly distributed, so every cookie tastes consistently delicious.

Step 5: Merge Dry and Wet Ingredients

Slowly add your dry mix into the wet mixture, blending until just combined, then mix in the oats. This method keeps your dough soft and not overworked, allowing the oats to shine in the final cookie.

Step 6: Fold in Cranberries, Pecans, and Chocolate Chips

Gently fold in the dried cranberries, chopped pecans, and dark chocolate chips with a rubber spatula or wooden spoon. This careful folding keeps the mix evenly distributed without crushing the cranberries or nuts.

Step 7: Chill the Dough

Pop your dough in the fridge for at least 30 minutes. Chilling firms up the dough, which helps the cookies hold their shape during baking and enhances their chewiness.

Step 8: Scoop and Bake

Using about 4-ounce scoops, shape your dough into balls and flatten them slightly—don’t roll them too smooth, as that rough surface allows for better browning and imperfectly perfect texture. Bake for 14 to 16 minutes, until edges are golden but centers remain slightly gooey.

Step 9: Cool and Enjoy

Let your cookies cool on a wire rack if you can wait! Cooling lets them set perfectly while maintaining that signature chewy center.

How to Serve Big Chewy Oatmeal Cranberry Chocolate and Pecan Cookies Recipe

Four dough balls with a chunky texture, speckled with dark chocolate chips and dried fruit pieces, are placed evenly on a sheet of brown parchment paper. The paper lines a silver baking tray, which rests on a white cloth that contrasts with the warm beige and brown tones of the background surface. The dough balls appear rough and slightly uneven, showing visible mixed-in ingredients with a soft, crumbly look. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Try dusting the cookies lightly with cocoa powder or adding a sprinkle of flaky sea salt to enhance the chocolate’s richness and the pecans’ nuttiness; it’s a simple touch that amps up flavor without overwhelming.

Side Dishes

Pair these cookies with a cold glass of milk, a hot cup of coffee, or a creamy chai latte—each complements the sweet, tart, and nutty notes in a way that makes every bite extra special.

Creative Ways to Present

For a fun party presentation, stack the cookies with layers of cream cheese frosting and freeze briefly to create cookie sandwiches. You can also chop them into chunks to sprinkle over vanilla ice cream for an indulgent dessert twist.

Make Ahead and Storage

Storing Leftovers

Store leftover cookies in an airtight container at room temperature to keep them fresh and chewy for up to five days. Layering with parchment paper helps prevent sticking and preserves texture.

Freezing

For longer storage, freeze the cookie dough balls or fully baked cookies in a sealed container or bag. Dough can be frozen up to three months; just thaw in the fridge before baking for fresh cookies anytime.

Reheating

Warm your cookies in a microwave for 10–15 seconds or briefly in a low-temperature oven to restore their gooey, just-baked magic. It’s the perfect fix for a quick treat that tastes freshly made.

FAQs

Can I substitute different nuts in this recipe?

Absolutely! Walnuts or almonds work beautifully in place of pecans, offering varied textures and flavors that still complement the cranberries and chocolate.

Why are oats important in this recipe?

Old-fashioned rolled oats give these cookies that classic chewy texture and hearty flavor that you just can’t get with instant or steel-cut oats.

Is it necessary to chill the dough?

Chilling is a crucial step that helps the cookies maintain their shape during baking and enhances the chewiness, making the texture just right.

Can I use white chocolate or milk chocolate instead?

While dark chocolate provides a lovely bittersweet contrast, swapping in white or milk chocolate chips will make the cookies sweeter and creamier—totally delicious if you prefer that flavor profile!

How do I make these cookies vegan or dairy-free?

Try substituting vegan butter and using flax eggs (ground flaxseed mixed with water) to replace the eggs, and choose dairy-free dark chocolate chips. These swaps keep the cookies chewy and flavorful without dairy.

Final Thoughts

You absolutely must try this Big Chewy Oatmeal Cranberry Chocolate and Pecan Cookies Recipe—the balance of textures and flavors creates a cookie that feels both classic and exciting. It’s perfect for any occasion, whether you want to brighten your afternoon or impress your guests. Once you taste one, you’ll understand why this recipe quickly becomes a beloved favorite in any kitchen.