Oatmeal Cookies with Pecans and Cranberries
Easy, yummy oatmeal cookies!
Ingredients
- 1 ½ cups pecans
- ½ pound 2 sticks unsalted organic 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 organic eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 ½ cups all-purpose organic unbleached 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.
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.