These were fantastic!! I needed a new christmas cookie, so I tweaked an old 4-H recipe. This updated oatmeal cookie with cranberries and nuts is my family’s all-time favorite.. Soft on inside, crispy outside.. One of the best cookies I ever ate (husband agrees). I left them in till they were golden and I thought they were over cooked, at first, but they were wonderful. They were really crispy but also had a little softer spots inside. I made them just as written..
Delicious Cranberry Pecan Oatmeal Cookies
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1-1/2 cups old-fashioned or quick-cooking oats
- 1 cup dried cranberries, coarsely chopped
- 1 cup chopped pecans
Preheat oven to 350°. Cream butter and sugars until light and fluffy; beat in egg and vanilla. In another bowl, whisk together flour, cinnamon, salt, baking powder and baking soda; gradually beat into creamed mixture. Stir in remaining ingredients.
Drop by tablespoonfuls 1 in. apart onto ungreased baking sheets. Bake until light golden brown, 12-15 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.