This recipe for Cranberry Orange Pecan Oatmeal Cookies is a recipe that I created a few months ago and would love to share with you.
Each year, I always try to create a new recipe for Christmas to add to the usual 10 or 12 kinds that I make. This is the first time that I started with an oatmeal cookie base. So many holiday flavors are in these Cranberry Orange Pecan Oatmeal Cookies.
HOW TO MAKE CRANBERRY ORANGE PECAN OATMEAL COOKIES:
(Full list of ingredients and instructions in printable recipe card.)
INGREDIENTS:
all purpose flour
ground cinnamon
baking soda
kosher salt
butter
brown sugar
granulated sugar
egg
whole milk
vanilla extract
quick cooking oats
zest of 1 large orange (finely zested)
dried cranberries
chopped pecans
white chocolate melting discs
INSTRUCTIONS:
Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
In a large mixing bowl, whisk together the flour, cinnamon, soda and salt; set aside.
In a large mixing bowl, using an electric mixer, beat the butter until smooth. Add the brown sugar, granulated sugar, egg, milk, and vanilla. Beat until well combined.
Beat in the flour mixture, adding it in 3 portions. Add the oatmeal and beat just until combined.
Set 1 Tablespoon of the orange zest aside if desired to use as garnish. May just add all of the zest at this time. Stir in the orange zest, cranberries, and pecans. Combine all ingredients well.
Scoop dough into balls and place on baking sheet.
Bake about 12 minutes or until cookies are light golden brown. Remove from the oven and allow to set on baking sheets about 5 minutes. Transfer to a wire cooling rack.
Place white chocolate discs in a microwave safe dish and heat 30 seconds. Stir, and continue to heat at 15 second intervals until it is melted.
Drizzle melted chocolate over the cookies. Garnish with reserved orange zest.
Why You Will Love the Cranberry Orange Pecan Oatmeal Cookies
The flavor combination of the cranberry, orange, and oatmeal is so flavorful. They are a soft cookie with slightly crisp edges.
This recipe makes a lot of cookies, which is perfect for a crowd.
They are a festive looking cookie, perfect for the holidays.
Frequently Asked Questions
How do I keep my cookies soft and not turning so dark?
I always underbake them a few minutes. Remove them from the oven when the edges are light golden brown. Allow the cookies to set on the baking pan. They will continue to bake. Transfer to a cooling rack.
How do I store the cookies?
After they have cooled, place in airtight containers and keep for 3-4 days. They also freeze well by placing them in Ziploc bags or airtight containers. Freeze up to 2 months.
Another delicious cookie to try with cranberry and orange is:
CRANBERRY ORANGE PECAN SNICKERDOODLES
This post was shared on Sweet Little Bluebird Weekend Potluck.
CRANBERRY ORANGE PECAN OATMEAL COOKIES
Ingredients
- 1 cup all purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3/4 cup butter softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 3 cups quick cooking oatmeal
- zest of 1 large orange finely zested
- 1/2 cup dried cranberries
- 1 cup chopped pecans
- 1/2 to 1 cup white chocolate melting discs
Instructions
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silpat mat.
- In a large mixing bowl, whisk together the flour, cinnamon, soda and salt; set aside.
- In a large mixing bowl, using an electric mixer, beat the butter until smooth. Add the brown sugar, granulated sugar, egg, milk, and vanilla. Beat until well combined.
- Beat in the flour mixture, adding it in 3 portions. Add the oatmeal and beat just until combined.
- Set 1 Tablespoon of the orange zest aside if desired to use as garnish. May just add all of the zest at this time. Stir in the orange zest, cranberries, and pecans. Combine all ingredients well.
- Drop cookie dough onto baking sheets with a small scoop or tablespoon.
- Bake about 12 minutes or until cookies are light golden brown. Remove from the oven and allow to set on baking sheets about 5 minutes. Transfer to a wire cooling rack.
- Place white chocolate discs in a microwave safe dish and heat 30 seconds. Stir, and continue to heat at 15 second intervals until it is melted.
- Drizzle melted chocolate over the cookies. Garnish with reserved orange zest.
Notes
I always underbake them a few minutes. Remove them from the oven when the edges are light golden brown. Allow the cookies to set on the baking pan. They will continue to bake. Transfer to a cooling rack.
If you like oatmeal cookies, you will love this kicked up
version with my Cranberry Orange Pecan Oatmeal Cookies.
This recipe is delicious! I substituted 1 full cup of raw honey for sugar and used imitation vanilla (because we are on a budget), as well as 2 and 1/2 cups of fresh cranberries instead of dried, and crushed walnuts instead of pecans. I beat everything by hand. DELICIOUS, THANK YOU.
Thank you for your kind comments. Your adjustments absolutely sound wonderful. I actually made some yesterday and used fresh cranberries and pecans in them too! I think of recipes as just a guideline and we can adjust them to what works for our families. I always love when people give me new ideas on recipes.