Taste of Home
Cranberry Pecan Oatmeal Cookies
TOTAL TIME: Prep: 25 min. Bake: 15 min./batch
YIELD: about 5 dozen.
I needed a new holiday cookie, so I tweaked an old 4-H recipe. This updated oatmeal cookie with cranberries and nuts is my family’s all-time favorite. —Tammy Hoggatt, Omaha, Nebraska
Ingredients
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1/2 cup butter, softened
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1/2 cup sugar
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1/2 cup packed brown sugar
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1 large egg
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1/2 teaspoon vanilla extract
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1 cup all-purpose flour
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3/4 teaspoon ground cinnamon
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1/2 teaspoon salt
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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1-1/2 cups old-fashioned or quick-cooking oats
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1 cup dried cranberries, coarsely chopped
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1 cup chopped pecans
Directions
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1.
Preheat oven to 350°. Cream butter and sugars until light and fluffy, 5-7 minutes; beat in egg and vanilla. In another bowl, whisk together flour, cinnamon, salt, baking powder and baking soda; gradually beat into creamed mixture. Stir in remaining ingredients.
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2.
Drop by tablespoonfuls 1 in. apart onto ungreased baking sheets. Bake until light golden brown, 12-15 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.
Nutrition Facts
1 cookie: 62 calories, 3g fat (1g saturated fat), 7mg cholesterol, 47mg sodium, 8g carbohydrate (5g sugars, 1g fiber), 1g protein.
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