Crispy Cranberry Oatmeal CookiesWe are always trying new recipes at the inn and have a few tried and true recipes that are so popular we make them usually once a week for our afternoon tea. These delicious oatmeal cookies are included in that category as the combined flavors of oatmeal, fresh cranberries, chocolate chip and roasted pecans are astounding! A recent guest asked us to share the recipe and I was surprised I had not published this oldie but goodie recipe before.
Enjoy….
Cranberry Oatmeal Cookie Recipe
Author: Donna Cain
Recipe type: Cookie
Serves: 24 large cookies
Using fresh cranberries and roasting your pecans really make a difference in this recipe. We purchase large quantities of cranberries in the fall when they are fresh and freeze them to use the rest of the year. Cranberries freeze very well and you can find them in your grocers freezer section usually year round.
Ingredients
- 1¼ cups AP flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cups old fashion rolled oats
- 1 cups pecan, roasted
- 1 cup cranberries , cut in half
- 4 ounces semi sweet chocolate chunks
- 12 Tablespoons unsalted butter, cubed and softened
- 1½ cups dark brown sugar, packed
- 1 large egg
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350. In a medium bowl, sift together the flour, baking soda, powder and salt. In a second bowl stir together the oats, pecans, cranberries and chocolate. (chocolate should be larger chunks than the chip size). In a stand mixer fitted with a paddle attachment, beat the butter and sugar together at medium speed until blended, about 1 minute. Scrape down the bowl and add the egg and vanilla and beat for 30 seconds. With the mixer on low gradually add the oat/nut mixture until just combined. Give the dough a final stir with a rubber spatula to ensure no flour is on the bottom. Using a medium ice cream scoop, scoop the dough and place on a cookie sheet lined with parchment paper. With a floured hand, use your palm to flatten the cookie The cookie should be about ½ inch thick. Bake for approximately 12 minutes, rotate sheet and bake for an additional 2-3 minutes. Watch closely so that each cookie is browned nicely. Do not over bake. Cool cookies on the sheet for 5 minutes. Using a metal spatula transfer to a wire rack.
Made these cookies this week, they are so delicious! Great combination of ingredients!
Thank you, Donna for sharing this recipe.
So glad you can enjoy them at home too- it’s always all about the chocolate:) Happy summer!