Cranberry Pecan Oatmeal Cookies

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor and is dairy-free.

dried cranberries

🥗Healthier: dried cherries

💰Cheaper: raisins

Dried cherries provide a similar tartness, while raisins are more budget-friendly.

pecans

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts have a similar texture and flavor, while sunflower seeds are more cost-effective.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed, while white sugar is often cheaper.

Preheat the oven to 350°F (175°C).

In a large mixing bowl, add 1 cup of softened butter, 1 cup of firmly packed brown sugar, and 1/2 cup of granulated sugar.

Use a paddle beater to blend the mixture starting at low speed and then increasing until creamy.

Add 2 eggs one at a time, mixing well after each addition, along with 1 teaspoon of vanilla extract.

In a separate bowl, whisk together 1.5 cups of flour, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, and 1/2 teaspoon of salt.

Gradually add the dry ingredients to the wet mixture, mixing until combined.

Stir in 3 cups of uncooked oats a little at a time until fully incorporated.

Add 1 cup of chopped pecans and mix carefully.

Pour in 1 cup of white chocolate chips and mix until combined.

Finally, add 1 cup of chopped fresh cranberries and mix until evenly distributed.

Drop rounded teaspoons of dough onto an ungreased cookie sheet, spacing them apart.

Bake in the preheated oven for 10-12 minutes or until the edges start to brown.

Once baked, transfer cookies to a cooling tray.

Allow cookies to cool completely before storing them in an airtight container.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens