Some cookies just make you feel all warm and homey inside. These Oatmeal Cookies with Pecans and Cranberries are crisp on the outside and full of chewy goodness on the inside. And there’s nothing like warm cookies fresh out of the oven to bring everyone together for a treat.
I’ve tried so many recipes searching for the perfect oatmeal cookie and I’ve finally found it. Leave it Ina Garten, The Barefoot Contessa to have the best recipe!
This recipe is adapted from her cookbook, Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients. It’s easy and the yummy results will have you knocking on a neighbor’s door to share the love! Pour an ice cold glass of milk or enjoy these with a cup of hot coffee or tea. And they’re the perfect cookie to slip in lunch boxes:) I’ve made them a little more healthy by substituting spelt flour and coconut sugar for regular all purpose flour and granulated sugar. But, they taste amazing either way so whatever works for you!
Ina makes hers with raisins but I much prefer sweetened, dried cranberries for their sweet/tart taste and chewy texture. Feel free to substitute raisins for the cranberries.
Oatmeal Cookies with Pecans and Cranberries.
- 1 ½ cups pecans
- ½ pound (2 sticks) unsalted organic butter, at room temperature
- 1 cup Organic Coconut Palm Sugar
or dark brown sugar, lightly packed
- 1 cup granulated sugar
- 2 extra-large organic eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 ½ cups all-purpose, organic unbleached flour, whole wheat flour, or Organic, Sprouted Spelt Flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 3 cups organic Oats
- 1 ½ cups organic raisins or Dried Cranberries – I use the ones by Eden Organic because they are only sweetened with apple juice instead of sugar.
- Preheat the oven to 350 degrees F.
- Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar and granulated sugar together on medium-high speed until light and fluffy.
- With the mixer on low, add the eggs, one at a time, and the vanilla.
- Sift the flour, baking powder, cinnamon and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins and pecans and mix just until combined.
- Using a small ice cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand.
- Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.
- Makes between 3 and 4 dozen, depending on the size of your scoop.
- You don’t have to bake the pecans but it does add a nice toastiness.
- I use Organic, Sprouted Spelt Flour o make this recipe. Also, I’ve been known to increase the cinnamon, add some ground cloves and a bit of allspice for when you want things a little more spicy
- Feel free to use raisins instead of dried cranberries. Or even dried cherries.
- You could also add chocolate chips in place of the raisins. Or, get crazy and add chocolate chips and raisins!
- I think these would be really good with some sweetened, shredded coconut, maybe 1/2 a cup added with the oats.
- I use a 2 tablespoon scoop to measure the dough.
- When baking cookies, I always turn the cookie sheet halfway through the baking time to ensure even baking.
- I add a couple scoops of Chia on occasion for a little more fiber.
- If you’d like you can use all coconut sugar for these cookies.