Oatmeal Cookies with Pecans and Cranberries
Some cookies just make you feel all warm and homey inside—like a hug from your kitchen. Oatmeal Cookies with Pecans and Cranberries are crisp on the outside, full of chewy goodness on the inside, and absolutely irresistible fresh out of the oven.
Over the years, I’ve tried so many recipes in search of the perfect oatmeal cookie, and at long last, I’ve found the one. Leave it to Ina Garten, The Barefoot Contessa, to have the best recipe in her collection.
An Ina Garten Favorite!
This version is adapted from her cookbook Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients. The results? So easy, so delicious—you might find yourself knocking on a neighbor’s door just to share the love. These cookies pair beautifully with an ice-cold glass of milk, or for a cozy treat, a hot cup of coffee or tea.
Bonus: I’ve included sugar-free and gluten-free options in Kate’s Notes below.
Now, Ina uses raisins in her original recipe, but I personally prefer the sweet/tart bite of dried cranberries. Their flavor and texture take these cookies to the next level—especially when paired with buttery pecans.
Why I love Oatmeal Cookies with Pecans and Cranberries:
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They’re simple and quick to make.
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The same dough can be used for chocolate chip cookies—just swap the cranberries for chips.
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Honestly, who doesn’t love a good oatmeal cookie?
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When baking, they fill your whole house with the most comforting aroma.
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And best of all, they’re the perfect lunchbox treat or afternoon pick-me-up.
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Oatmeal Cookies with Pecans and Cranberries
Ingredients
- 1 ½ cups pecans
- ½ pound 2 sticks unsalted butter, at room temperature
- 1 cup brown or dark brown sugar lightly packed
- 1 cup granulated sugar see notes for an alternative sweetener
- 2 extra-large or 3 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 1 ½ cups all-purpose unbleached flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 3 cups 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.
Instructions
- Preheat oven to 350
- 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, cranberries, 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.
Kate’s Tips for Oatmeal Cookies with Pecans and Cranberries:
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You don’t have to toast the pecans, but it does add a lovely richness and warm, nutty flavor.
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Feel free to substitute (or leave out) the nuts entirely. For example, walnuts work well, and macadamia nuts are also a delicious option.
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To keep these sugar-free, I sometimes use monk fruit sweetener. You’ll want to use slightly less than a 1:1 ratio—about ¾ cup monkfruit for every cup of sugar, and it works beautifully. Just be sure to taste the dough to make sure the sweetness is where you want it.
- When baking cookies, I prefer using Silpat Mats rather than parchment paper. Why? Because they’re reusable, easy to clean, and they last forever!
- If you want to warm things up a bit, you can always increase the cinnamon or add a pinch of ground cloves, allspice, or nutmeg. Sometimes, a little extra spice is just what a cookie needs.
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I love using dried cranberries, but raisins work just fine too—and dried cherries are another fun twist!
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Want to mix it up even more? Try adding chocolate chips. Or, for a tropical spin, stir in ½ cup of sweetened shredded coconut with the oats.
- I use a 2-tablespoon scoop to measure the dough. It helps keep the cookies uniform and bake evenly.
- And here’s a baking tip I swear by: Always rotate your cookie sheet halfway through baking. It ensures even browning and perfectly baked cookies every time.
- Finally, when it comes to vanilla, I’m a big fan of Nielsen-Massey Madagascar Pure Vanilla Extract. It’s a bit of a splurge, but since I don’t bake all the time, it’s absolutely worth it!
Oatmeal cookies with pecans and cranberries.
Whether you’re keeping it classic or adding your own twist, these Oatmeal Cookies with Pecans and Cranberries are endlessly customizable and always comforting. With a few simple swaps and cozy add-ins, you can make them just the way your family loves—because the best cookies are the ones made with heart.