Cranberry Pecan Oatmeal Raisin Cookies

Why This Recipe Works:
This recipe offers a delightful twist on traditional oatmeal raisin cookies by adding tart cranberries and crunchy pecans. The combination of these ingredients adds a burst of flavor and texture, creating cookies that are both comforting and irresistible.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 cups old-fashioned oats
• 1 cup dried cranberries
• 1/2 cup chopped pecans

How to Make This Recipe:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
3. Add the eggs and vanilla extract to the bowl, and mix until well combined.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Stir in the oats, dried cranberries, and chopped pecans until evenly distributed throughout the dough.
7. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Frequently Asked Questions (FAQs):
Q: Can I use other nuts instead of pecans?
A: Yes, you can use walnuts, almonds, or any other nuts of your choice in place of pecans.

Q: Can I substitute dried cranberries with fresh cranberries?
A: It’s not recommended to use fresh cranberries in this recipe, as they will release too much moisture and affect the texture of the cookies. Stick to dried cranberries for the best results.

Expert Tips:

• For extra flavor, toast the pecans in the oven for a few minutes before adding them to the cookie dough.
• If you prefer softer cookies, slightly underbake them and let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
• These cookies can be made ahead of time and stored in an airtight container for up to a week, making them perfect for holiday baking or gifting.

How to Store This Recipe:
Store the cooled cookies in an airtight container at room temperature for up to a week. You can also freeze the baked cookies for longer storage. Place the cooled cookies in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer bag or container. Frozen cookies can be reheated in the oven or microwave before serving.