Imagine biting into a cookie that's not just a treat, but a symphony of flavors dancing on your taste buds! These Praline Pecan Cranberry Oatmeal Cookies are more than just a dessert – they're a culinary experience that combines the rich, nutty crunch of pecans, the sweet-tart burst of cranberries, and the comforting warmth of classic oatmeal cookies. Whether you're looking to impress your family, wow your friends, or simply indulge in a moment of pure deliciousness, this recipe is your golden ticket to cookie perfection.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups rolled oats
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped pecans
- 1 cup dried cranberries
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully incorporated.
- In a separate bowl, whisk together rolled oats, all-purpose flour, baking soda, and salt to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined.
- Fold in chopped pecans and dried cranberries using a rubber spatula, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto prepared baking sheets, spacing cookies about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until edges are golden brown and centers are set but still soft.
- Remove from oven and let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ensure your butter is truly softened but not melted – this is crucial for achieving the perfect cookie texture.
- Don't overmix the dough after adding dry ingredients; this can lead to tough cookies.
- Use a cookie scoop for uniform cookie sizes, which helps ensure even baking.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to prevent breaking.
- For extra flavor, lightly toast the pecans before adding them to the dough to enhance their nutty profile.
- Store cookies in an airtight container with a slice of bread to help maintain their softness.
- For best results, use room temperature eggs and measure ingredients precisely.
- If you prefer a chewier cookie, slightly underbake by removing from the oven when edges are just turning golden.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 4g
Fat: 14g
Saturated Fat: 7g
Cholesterol: 40mg
