Big Chewy Oatmeal Cranberry Chocolate and Pecan Cookies Recipe
Servings: 16 cookies
Calories: 539kcal
Looking for the perfect cookie recipe? These Big Chewy Oatmeal Cranberry Chocolate and Pecan Cookies are a delightful mix of chewy oats, sweet cranberries, rich chocolate, and crunchy pecans. Bake a batch today and share the joy!
Print Recipe
Pin Recipe
Equipment
- Baking sheet and parchment paper
Ingredients
- 1 cup 2 sticks butter, room temperature
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 ½ cups all-purpose flour
- 3 cups old-fashioned rolled oats do not use instant or steel-cut oats
- 2 teaspoons pure vanilla extract
- 1½ teaspoons cinnamon
- ¼ teaspoon of 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
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper and set it aside.
- Cream the butter and sugars with a hand or stand mixer until light and fluffy.
- Add eggs and vanilla, mixing just until combined.
- Whisk the dry ingredients; flour, cinnamon, cloves, baking soda, cornstarch, and salt; in a separate bowl.
- Slowly add the dry ingredients to the bowl of wet ingredients and mix until just combined, then add the oats.
- Gently fold in the cranberries, pecans, and chocolate chips. A rubber spatula or sturdy wooden spoon works great here!
- Chill the dough for at least 30 minutes. This helps the cookies hold their shape.
- Scoop into 4-ounce balls, flatten slightly (don’t roll them smooth!), and bake at 350°F for 14–16 minutes until golden on the edges and slightly gooey in the center.
- Cool on a wire rack (if you can wait that long).
Notes
Use a digital scale to weigh out 4-ounce dough balls for uniform cookies.
Don’t skip chilling the dough—trust me, it makes all the difference.
Leave plenty of room on the cookie sheet between the dough balls; the cookies will spread when baked.
Press a few extra chocolate chips and cranberries into the tops before baking to make them picture-perfect.
All ovens bake differently, so watch the cookies closely in the last few minutes and remove them if they look done. If you like crispier edges, bake a minute or two longer, but keep an eye on them!
Baked cookies can be stored in an airtight container at room temperature for up to 4 days. You can also freeze them. Let them cool, then freeze in a single layer or stack them with a sheet of wax paper between each cookie before storing them in a zip-top bag.
For smaller families, you can freeze unbaked dough balls on a cookie sheet and package them in freezer bags for fresh-from-the-oven cookies at any time. When I do this, I usually bake 4-5 at a time.
Nutrition
Calories: 539kcal | Carbohydrates: 76g | Protein: 9g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 51mg | Sodium: 332mg | Potassium: 307mg | Fiber: 7g | Sugar: 32g | Vitamin A: 389IU | Vitamin C: 0.2mg | Calcium: 84mg | Iron: 3mg
Made this recipe?Click the stars ⭐️ below to rate it or leave a comment—I’d love to hear how it turned out! And if you enjoy my recipes, click the button below to add Grits and Pinecones as a Preferred Source on Google.
