Looking for a delicious fall cookie without pumpkin? Look no further. These hearty oatmeal cookies are chock full of dried cranberries, white chocolate chips and toasted pecans, and they are perfect for this time of year.
I brought these in to work as a treat for my coworkers, and they were gone in a flash. Even those people who are chocolate chip cookie diehards commented that these were really good cookies!
Oatmeal, Cranberry, White Chocolate and Pecan Cookies
- 2/3 cup (10 and 2/3 tablespoons) butter, softened
- 2/3 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 1/2 cups old-fashioned or quick oats
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dried cranberries
- 2/3 cup white chocolate chips
- 2/3 cup chopped pecans
Preheat oven to 350ºF.
Heat a small, non-stick skillet over medium heat. Add pecans, stirring constantly. Cook until lightly toasted, 3-5 minutes, do not overcook! Remove pecans from the pan and set aside. (This step is completely optional, you can add the pecans without toasting them and they will still be delicious!)
In the bowl of a stand mixer, fitted with the paddle attachment, beat butter and sugar together until light and fluffy. Add eggs and vanilla, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture, mixing until just combined. Stir in pecans, dried cranberries and white chocolate chips.
Using a medium cookie scoop, drop onto cookie sheets lined with parchment paper. Press cookie dough down slightly. Bake for 10-12 minutes or until golden brown. Cool on wire rack.
Makes approximately 18-20 cookies.
Source: Adapted from OceanSpray.com.