These cookies are a delightful twist on the classic oatmeal cookie, featuring cranberries and pecans for a unique flavor.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated before baking for even cooking.
In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
Sifting the dry ingredients can help avoid lumps and ensure even distribution.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Use room temperature butter for easier mixing and a smoother texture.
Beat in the eggs one at a time, then stir in the vanilla extract.
Adding eggs one at a time ensures they are fully incorporated into the mixture.
Gradually mix the dry ingredients into the wet ingredients until just combined.
Avoid overmixing to prevent the cookies from becoming tough.
Fold in the oatmeal, dried cranberries, and chopped pecans.
Gently fold in the add-ins to maintain their texture.
Drop tablespoon-sized portions of dough onto a greased or parchment-lined baking sheet, spacing them about 2 inches apart.
Using a cookie scoop ensures uniform cookie sizes.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly browned.
Keep an eye on the cookies to avoid overbaking.
Allow the cookies to cool on the baking sheet for 1 minute before transferring them to a wire rack to cool completely.
Cooling on a wire rack prevents the bottoms from becoming soggy.
Serve the cookies with your favorite beverage and enjoy!
These cookies pair wonderfully with a glass of milk or a cup of tea.
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