Mom's Oatmeal Chocolate Cranberry Pecan Cookies
Ingredients
- 3/4 cup butter at room temperature
- 1 cup brown sugar
- 2 eggs
- 1 ¼ cups all-purpose flour
- 1/2 tsp baking soda
- 2 ½ cups rolled oats
- zest of a lemon
- 1/2 cup pecans
- 1/3 cup dried cranberries
- 60 g dark chocolate
- 50 g salted caramel milk chocolate (see notes)
Instructions
- Preheat the oven to 160°C (320°F). Line a baking tray with a silicone mat and evenly spread the pecans. Toast them in the oven for 7 minutes. Then, turn off the oven and leave them in for another 5 minutes. Take them out and leave aside to cool down completely.
- Turn the oven back on to 160°C (320°F).
- In a big bowl, cream together the softened butter and the brown sugar.
- Beat in the eggs, one at a time, using a whisk until well combined.
- Using a spoon, mix in the flour and baking soda.
- Add oatmeal and lemon zest. Mix until combined.
- Stir in the pecans (roughly chopped), dried cranberries and chocolate (roughly chopped).
- Drop heaping tablespoon-size balls of dough (roughly 2 inches apart) on baking sheets lined with parchment paper or a silicone mat. Flatten them a bit with the back of the spoon or wet fingers.
- Bake for 20 -25 minutes or until the cookies are golden brown on the bottom and lightly colored on top.
Video
Notes
If you are using chocolate chips, you can add 3/4 cup of a mix of dark and milk chocolate chips.