Cranberry White Chocolate & Pecan Oatmeal Cookies

A delicious combination of oats, pecans, dried cranberries and white chocolate, spiced with cinnamon, cardamom and nutmeg. The perfect cookies to add to your holiday baking list! Yields 3½ dozen cookies.

Course Desserts & Sweet Treats

Cuisine American

Keyword cookies, cranberry, dried cranberries, holiday recipe, oatmeal, white chocolate chip

Prep Time 20

Cook Time 10

Additional Time 40

Total Time 1 10

Servings cookies

Calories 147

Author Laurie McNamara

Equipment

Ingredients

1½ cups unbleached all-purpose flour
1 teaspoon baking soda
3/4 teaspoon kosher salt
1/2 teaspoon cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon grated nutmeg
1 cup unsalted butter softened
1 cup dark brown sugar firmly packed
1/2 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
3 cups old fashioned oats
1 cup dried cranberries
1/3 cup coarsely chopped pecans heaping
1 cup white chocolate chips heaping

Instructions

Preheat your oven to 350 degrees and line two baking sheets with parchment or silicone baking mats.
In a small bowl, combine the flour, salt, baking soda, cinnamon, cardamom and nutmeg. Set aside.
In the bowl of your stand mixer (fitted with the paddle attachment) cream the butter until light in color, and the sugars and blend until light and fluffy. Add eggs one at a time, mixing after each one. Measure and add in vanilla. Gradually add in the flour mixture, a little at a time. Don't over mix.
Mix in oats, cranberries, chopped pecans and white chocolate chips. Use a two tablespoon scoop to measure out cookie dough and place a little over an inch apart onto a prepared baking pan and place on the middle rack in your preheated oven for 10 minutes, rotate the pan halfway through to ensure even baking.
Once baked, cool for one minute before transferring to a wire rack. Repeat with remaining dough.
Cookies are extra delicious still warm.

Nutrition