Big Chewy Oatmeal Cranberry Chocolate and Pecan Cookies Recipe
These Big Chewy Oatmeal Cranberry Chocolate and Pecan Cookies are a delightful combination of chewy oats, tart dried cranberries, rich dark chocolate chips, and crunchy roasted pecans. Perfectly spiced with cinnamon and cloves, these cookies have a satisfying texture and a comforting, homemade flavor. Ideal for sharing, they stay soft and delicious for days.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Total Time: 1 hour 5 minutes
- Yield: 16 serving cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Wet Ingredients
- 1 cup (2 sticks) butter, room temperature
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- 2 teaspoons pure vanilla extract
Dry Ingredients
- 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
Add-ins
- 1½ cups dried cranberries
- 1 cup roasted pecans, chopped
- 1 cup dark chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and set it aside.
- Cream Butter and Sugars: Using a hand mixer or stand mixer, cream the softened butter with both the brown sugar and granulated sugar until the mixture becomes light and fluffy, about 2-3 minutes. This adds air to the dough for a better texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is incorporated before adding the next, then add the vanilla extract, mixing just until combined to avoid overmixing.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cinnamon, ground cloves, baking soda, salt, and cornstarch until evenly blended to distribute the leavening agents and spices.
- Mix Dry into Wet Ingredients: Gradually add the dry mixture into the wet ingredients, mixing on low speed until just combined. Then fold in the rolled oats gently to keep the texture chewy.
- Fold in Add-ins: Using a rubber spatula or wooden spoon, carefully fold in the dried cranberries, chopped pecans, and dark chocolate chips, ensuring they are evenly distributed without overworking the dough.
- Chill the Dough: Cover the dough and chill it in the refrigerator for at least 30 minutes. This step helps the cookies maintain their shape and prevents spreading while baking.
- Shape Cookies: Scoop the dough into approximately 4-ounce balls (about the size of a large ice cream scoop), place them on the prepared baking sheet, and flatten each ball slightly without smoothing the tops for a rustic look.
- Bake: Bake in the preheated oven for 14-16 minutes, until the edges are golden brown and the centers remain slightly gooey. Avoid overbaking to keep the chewiness intact.
- Cool: Transfer the cookies to a wire rack to cool completely. This allows them to set and finish baking from residual heat. Enjoy once cooled or warm for a melty treat!
Notes
- Using old-fashioned rolled oats is essential for texture; instant or steel-cut oats will not yield the same chewy results.
- Chilling the dough is important to maintain cookie shape and prevent excessive spreading during baking.
- Feel free to substitute pecans with walnuts or almonds if preferred.
- The cookies keep well in an airtight container for up to 5 days and can be frozen for longer storage.
- Optional: Sprinkle a pinch of sea salt on top of each cookie before baking for a sweet-salty flavor contrast.
