Cranberry-Nut Oatmeal Cookies
Serves: 3
Hal Herzog
1 January 1970
Based on User reviews:
50
Spice
46
Sweetness
44
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1.5 cups
Light Brown Sugar2 tsps
Vanilla Extract2 large
Egg2 cups
Rolled Oat (old-fashioned)1.5 cups
All-Purpose Flour1 tsp
Baking Powder1 tsp
Ground Cinnamon1.5 tsps
Coarse Kosher Salt1 tsp
Ground Nutmeg1 cup
Dried Cranberry1 cup
Pecan (chopped toasted)Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Place an oven rack in the upper third of the oven
3
Line baking sheets with parchment paper
4
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
5
Beat in the vanilla extract, followed by eggs, one at a time
6
Reduce mixer speed to lowest speed and leave running
7
In a separate bowl, whisk together the rolled oats, flour, baking powder, cinnamon, kosher salt, and nutmeg
8
Pour the dry ingredients into the slowly running mixer in thirds; mix in dried cranberries and nuts until just incorporated
9
Using a large cookie scoop, place dough on prepared baking sheet about 2 inches apart
10
Bake one batch at a time in the preheated oven just until the edges are brown, 17 to 18 minutes
11
Allow to cool on baking sheets for about 5 minutes before removing to finish cooling on wire racks