These Cranberry Orange Pecan Oatmeal Cookies are a moist and chewy cookie I love to make in the fall.
Imbuing the essence of the season and coming holidays is simple in this easy yet delicious cookie. Perfect for brown-bag lunches, midnight snacks, or a treat by a roaring fire. It’s the flavors of fall and winter in cookie form.
Cranberry Orange Pecan Oatmeal Cookies
2 sticks butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
1 cup flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoons ground ginger
1/2 teaspoon salt
2 packed teaspoons of freshly grated orange zest
3 cups old fashioned oats
1 cup chopped pecans (or walnuts if preferred)
1/2 cup dried cranberries
Preheat oven to 350-degrees.
In the bowl of an electric mixer, cream butter and sugars until creamy. Add eggs and vanilla and beat well.
Add flours, baking soda, cinnamon, ginger, salt and orange zest. Mix well.
Stir in oats, nuts, and cranberries.
Using a cookie scoop, drop rounded mounds onto ungreased baking sheet. Bake 10-12 minutes or until golden brown. Cool on a wire rack.