Make a double batch of these super addicting Oatmeal Craisin Pecan Cookies - you won't regret it!! They are chewy, buttery, caramelized, sweet with a touch of tartness from the dried cranberries - perfection!
One bowl, no chilling time, and ready in 30 minutes.
Favorite oatmeal cookies
You're going to love these sweet and salty, chewy and crunchy Oatmeal Craisin Pecan cookies. These are my go-to cookies when I have to bring cookies in to work or for my son's school.
These cookies are ALWAYS devoured, and then I always have people either asking me for the recipe, or asking if I sell these. I usually laugh and say thank you, but then they seriously ask "no really, I would buy these, name your price!"
These are the cookies I make anytime it is like, 9pm and I remember that "oh no, I need to make cookies for tomorrow" because they're so easy, delicious, and I usually have all the ingredients on hand.
This perfect oatmeal cookie recipe makes a large batch of cookies (about 30 cookies) - perfect for parties, sharing, or bringing in to school or work. And the great part is that they're prepped all in ONE BOWL.
Oatmeal craisin cookies
Here's why these cookies are the best:
- thick and chewy
- buttery and rich
- just a little tart thanks to the craisins (dried cranberries), perfect for balancing out the sweetness
- just a little crispy and caramelized on the bottom
- nutty - the pecans get nice and toasty as the cookies bake
- just a tad salty to get that addicting sweet and salty combination we all love
- super easy to make - just one bowl, no chilling time, and they bake in ~12 minutes
Ingredients
- 14 tablespoons butter, melted (1 stick + 6 tablespoons)
- 1 cup light brown sugar (dark brown can be used)
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup white whole wheat flour (or all purpose flour)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups oatmeal (quick, 1 minute, or instant)
- ⅔ cup craisins (dried cranberries)
- ⅔ cup chopped pecans
Note: These are also AMAZING with dried cherries!
Instructions
Step 1: Preheat oven to 350F. Line two large cookie sheets with parchment paper or grease two large cookie sheets with butter.
Step 2: In a large bowl, use a fork or a whisk to cream together the melted butter and the sugar, until they are well combined and the butter is no longer separated from the sugar. This will take a couple of minutes, but keep stirring!
Step 3: Add 2 eggs and vanilla extract, and whisk together until fully combined.
Step 4: Add the flour, baking powder, salt, and cinnamon, and whisk together.
Step 5: Add the oatmeal. Using a fork, mix everything together really well.
Step 6: Add the craisins and the pecans, and mix them into the cookie dough.
Step 7: Using a tablespoon measure, place neat mounds of cookie dough about 2 inches apart on your cookie sheet. Gently press down a bit to flatten them just a little.
Step 8: Bake 10-12 minutes, or until the cookies start to turn golden brown around the edges and are fully cooked. I found that the cookies that were nicely caramelized on the bottom tasted the best.
Step 9: Remove from oven, and allow to cool for at least 5 minutes before using a spatula to remove them from the cookie sheet. If you try too soon they will crumble and fall apart! Enjoy!!
Want to substitute the craisins?
Use raisins, or chopped dried apricots instead of dried cranberries. These cookies are also AMAZING with dried cherries.
Don't like pecans, or any nuts in cookies?
Skip them, or use walnuts instead.
Not sure you want to use cinnamon?
Skip it, reduce the amount, or try adding even more flavor with pumpkin spice.
Not sure about all that butter?
Do NOT skip that! You're making dessert here, not salad. Make these cookies taste good. If you really want to, you can use 1 stick plus 4 tablespoons butter (12 tablespoons butter) - as long as the cookie dough mixes well and sticks together, you're good to go.
Keep in mind that this recipe makes a large batch of about 30 cookies so it's not ALL that much butter per cookie.
Shop for this recipe:
You'll need two large baking sheets for these cookies, since this recipe makes a large batch.
I also recommend unbleached parchment paper for awesome non-stick baking.
Pretty whisks, because why not.
Other easy dessert recipes you might love:
- Red velvet crinkle cookies (4 ingredients!)
- Apple toffee cake
- Apple pie cups
- Red velvet mug cakes
- Chewy triple chocolate cookies
- No-bake key lime pie cheesecake dip
- Mulberry puff pastry danishes
- Cinnamon butterscotch blondies with cream cheese topping
- Mocha dalgona coffee
- Dulce de leche wafer cake (no bake 3 ingredient 15-minute dessert that serves a crowd!)
Interested in a vegan oatmeal cookie? Try these vegan Oatmeal Chocolate Chip Cookies!
So tell me: Would you try these? Or are you a cookie purist and prefer traditional oatmeal raisin cookies? Let me know in a comment below!
If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!
Oatmeal Craisin Pecan Cookies
Ingredients
- 14 tablespoons unsalted butter - (1 stick + 6 tablespoons), melted (see notes)
- 1 cup light brown sugar - (dark brown can be used)
- 2 eggs - (see notes)
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour - (or white whole wheat flour)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups quick oats - (aka 1 minute, or instant oats)
- ⅔ cup craisins - (see notes)
- ⅔ cup chopped pecans - (optional)
Special equipment
Instructions
- Preheat oven to 350F. Line two large cookie sheets with parchment paper or grease two large cookie sheets with butter.
- In a large bowl, use a fork or a whisk to cream together the melted butter and the sugar, until they are well combined and the butter is no longer separated from the sugar. This will take a couple of minutes, keep stirring!14 tablespoons unsalted butter, 1 cup light brown sugar
- Add 2 eggs and vanilla extract, and whisk together until fully combined.2 eggs, 1 teaspoon vanilla extract
- Add the flour, baking powder, salt, and cinnamon, and whisk together.½ cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, 1 teaspoon ground cinnamon
- Add the oatmeal. Using a fork, mix everything together really well.3 cups quick oats
- Add the craisins and the pecans, and mix them into the cookie dough.⅔ cup craisins, ⅔ cup chopped pecans
- Using a tablespoon measure, place neat mounds of cookie dough about 2 inches apart on your cookie sheet. Gently press down a bit to flatten them just a little.
- Bake 10-12 minutes, or until the cookies start to turn golden brown around the edges and are fully cooked. I think that the cookies that were nicely caramelized on the bottom tasted the best.
- Remove from oven, and allow to cool for at least 5 minutes before using a spatula to remove them from the cookie sheet. If you try too soon they will crumble and fall apart!
Notes
- You can cut down the butter to 1.5 sticks (12 tablespoons)
- You can cut down the eggs to 1 egg, if you're short on eggs
- You can use raisins or dried cherries instead of craisins, or skip the pecans
Nutrition
The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.
Traevynn
Monday 15th of April 2024
It has been far too long since I've made oatmeal cookies and this recipe has me wanting to bake them weekly (if my family & friend keep eating them). :D The cranberries were the draw for me because raisins are not a favorite and the added crunch of the pecans was awesome. I used the lower amount of butter (12 tbsp) and substituted old fashioned oats for the quick oats. It doesn't seem to have made much difference and the cookies turned out chewy and delicious. The cookies didn't spread out much on the baking sheet so I'll try the full 16 tbsp of butter in the next batch and compare the results. I also love the lack of dishes I needed to wash! One bowl, one cookie sheet, and utensils. That's it! A well-deserved 5 star rating.
Roseann
Saturday 24th of July 2021
These cookies are the bomb dot com. I used AP flour and added 1/3 cup mini semi sweet chips. They were crispy and caramelized on the bottom and soft & chewy on the inside.
Kate
Sunday 25th of July 2021
You can never go wrong with adding chocolate chips! So glad you liked these!
Doreen Susan Metts
Tuesday 17th of November 2020
Even though these cookies are not a sweet cookie, they are delicious. I love the taste of pecans and cinnamon. I coarsely chopped the pecans to make sure I was able to taste the pecans when biting into the cookie. I would make these again.
Kate
Wednesday 18th of November 2020
So glad you liked these!!
Bree
Wednesday 11th of November 2020
This sounds so yummy ! Is there a baking soda equivalent to sub for the baking powder ? I don’t have any on hand :(
Kate
Thursday 12th of November 2020
Just did some googling, found this: "To make 1 tablespoon baking powder, mix 2 teaspoons cream of tartar with 1 teaspoon baking soda" ... so for these cookies it would be about 2/3 teaspoon cream of tartar and ⅓ teaspoon baking soda.
Do you have cream of tarter if you don't have baking powder? Probably not haha... honestly just skip it in this case. These are not fluffy/cakey cookies so it's OK if they rise juuust a little less than the recipe calls for.
Does any of my rambling make sense??
Athena
Sunday 18th of October 2020
Would these still work with vegan butter or shortening as a dairy free replacement?
Kate
Monday 19th of October 2020
I haven't tried but I don't see why not!! I think vegan butter would be best because that buttery flavor really helps. I haven't cooked with shortening much, but it is more neutral in flavor, right?