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.

KATSINTHEKITCHEN
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

137 calories; 6.9 g total fat; 24 mg cholesterol; 101 mg sodium. 17.8 g carbohydrates; 1.7 g protein; Full Nutrition

Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/17/2011
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. Read More
(25)

Most helpful critical review

Rating: 3 stars
11/07/2015
Way too salty!!! Cut down on that. Read More
30 Ratings
  • 5 star values: 22
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/17/2011
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. Read More
(25)
Rating: 5 stars
10/17/2011
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. Read More
(25)
Rating: 5 stars
10/16/2011
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. Read More
(17)
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Rating: 4 stars
10/11/2013
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 before removing and placing on a cooling rack. Next time I will add a little more cinnamon and I think they would be perfect! Read More
(3)
Rating: 5 stars
12/05/2015
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. Will definitely make again. Read More
(1)
Rating: 5 stars
03/08/2013
These are my new favorite cookies. They're soft and chewy and freeze well. Read More
(1)
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Rating: 5 stars
09/28/2013
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 1/2 to a 1 teaspoon. I also used walnuts instead of pecans. This is a great Fall recipe that will not let you down. Read More
(1)
Rating: 4 stars
12/07/2015
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 Read More
(1)
Rating: 5 stars
06/07/2015
if using table salt instead of kosher salt add 1/4t only. Read More
Rating: 3 stars
11/07/2015
Way too salty!!! Cut down on that. Read More