Published Mar 5th
Prep 15m Cook 45m Additional - Ready In 60m
Servings 3 dozen cookies Calories 136.8

I made a few changes to a recipe on the back of a canister of oats. Now this is the only one I use. I often use hazelnuts in place of the pecans, and they are just as good. I hope you enjoy them as much as we do. You can make these larger or smaller; simply adjust the baking time. Keep loosely covered, and they will maintain their chewiness for several days, if they last that long.

Recipe Ingredients

  • 1 cup unsalted butter at room temperature
  • 1 ½ cups light brown sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 2 cups old-fashioned rolled oats
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 ½ teaspoons coarse kosher salt
  • ½ teaspoon ground nutmeg
  • ½ cup dried cranberries
  • ½ cup chopped toasted pecans

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Place an oven rack in the upper third of the oven. Line baking sheets with parchment paper.
  2. 2 Place unsalted butter and light brown sugar into the work bowl of a stand mixer and mix on medium-slow speed until very fluffy, 3 to 4 minutes. Beat in the vanilla extract, followed by eggs, one at a time. Reduce mixer speed to lowest speed and leave running.
  3. 3 In a separate bowl, whisk together the rolled oats, flour, baking powder, cinnamon, kosher salt, and nutmeg. Pour the dry ingredients into the slowly running mixer in thirds; mix in dried cranberries and nuts until just incorporated. Using a large cookie scoop, place dough on prepared baking sheet about 2 inches apart.
  4. 4 Bake one batch at a time in the preheated oven just until the edges are brown, 17 to 18 minutes. Allow to cool on baking sheets for about 5 minutes before removing to finish cooling on wire racks.

Nutrition Facts

  • Calories 136.8
  • Carbohydrate 17.8 g
  • Cholesterol 23.9 mg
  • Fat 6.9 g
  • Fiber 0.9 g
  • Protein 1.7 g
  • Saturated Fat 3.5 g
  • Sodium 101.1 mg
  • Sugar 10.2 g


  1. Delicious and chewy
  2. Made as directed. Would probably try adding ginger next time. I cooked mine on silicone baking sheets in my convection oven @350. I started out at 15 min. as others suggested and finally wound up at 13 min and they came out great. Will definitely make again
  3. Very simple recipe and loved the taste. I didn't have eggs on hand so I substituted a combination of 1 teaspoon of baking soda and 1 tablespoon of apple cider vinegar for each egg. I was very surprised to find it didn't affect the taste at all! Also I used only 1 teaspoon of salt. - Read more ...
  4. Way too salty!!! Cut down on that.
  5. if using table salt instead of kosher salt add 1/4t only.
  6. This recipe was very good. The only thing I did different was add WAY less salt (about half a teaspoon) and I could really taste the salt in the finished product but it was just right. I also added white chocolate chips and cooked for 16 minutes on an insulated cookie sheet with parchment paper - Read more ...
  7. Living with a Cookie Monster at home this cookie is delicious! It is crunchy chewy and light. I have an electric oven and baked it for 16 minutes and out came perfection! I agree with the comment of not using too much salt as mentioned in the recipe. I used sea salt and used about - Read more ...
  8. These are my new favorite cookies. They're soft and chewy and freeze well.
  9. I overcooked my first batch at 16 minutes, and they rose up, didn't spread out. Finished the rest at 14 minutes, and flattened slightly before going into the oven. Just a little salty for me, so I'll cut that back to 1 tsp the next time. Good combination of flavors yielding soft-textured cookies.
  10. Delicious! If you like a cookie that's crunchy outside and chewy inside these will make you happy. Cranberries and pecans are an awesome combination.

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