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Cranberry Pecan Oatmeal Cookies

Category: Cookies, Bars & Scones
Servings: 3 dozen cookies
Author: Ian
DATE: 19 December 2024
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Ingredients

Cookies:

  • 224 g all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp ground cinnamon
  • 227 g salted butter (room temperature)
  • 150 g dark brown sugar
  • 100 g granulated sugar
  • 1 large egg(s) (room temperature)
  • 10 ml pure vanilla extract
  • 135 g quick cook oats (uncooked)
  • 195 g dried cranberries
  • 65 g pecan pieces (toasted)

Coatings:

  • 240 g white chocolate
  • 240 g dark chocolate
  • 65 g ground pecans
  • 65 g christmas sprinkles

Instructions

Make The Cookies:

  • Preheat oven to 180℃. Line 2 or more cookie sheets with parchment paper and set aside.
  • In a large bowl, combine the flour, baking soda, baking powder, and cinnamon together. Set aside.
    224 g all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, ¼ tsp ground cinnamon
  • In the bowl of a stand mixer, with the paddle attachment, beat the butter and sugars until well combined.
    227 g salted butter, 150 g dark brown sugar, 100 g granulated sugar
  • Add the egg and vanilla, and mix until well combined.
    1 large egg(s), 10 ml pure vanilla extract
  • Add the flour mixture, and continue mixing until combined.
  • Add oats and mix until a thick dough forms.
    135 g quick cook oats
  • Stir in cranberries and pecan pieces.
    65 g pecan pieces, 195 g dried cranberries
  • Place heaping tablespoon-sized (#60 scoop) balls of cookie dough onto the prepared cooke sheets.
  • Bake 8-9 minutes. Cookies may look a little undercooked in the center, but they will continue to cook and firm as they cool. Do not over bake.
  • Let cookies cool for 5 minutes on the cookie sheet, then remove to cooling rack to finish cooling

Decorate The Cookies:

  • Once cookies are cool, melt chocolates in separate bowls.
  • Dip a cookie in the white chocolate and then spoon some ground pecans onto the chocolate and place on parchment paper to dry.
    240 g white chocolate, 65 g ground pecans
  • Dip a cookie into the dark chocolate and then spoon some christmas sprinkles onto the chocolate and place on parchment paper to dry.
    240 g dark chocolate, 65 g christmas sprinkles