Oatmeal Cranberry and Pecan Cookies is just another one of Liz's delicious cookie recipe that everyone keeps asking her for. Ever wonder why her cookies are really good and so additive? They are unbelievably moist and chewy!
Her recipe for oatmeal cranberry and pecan cookies is similar to her devilish chocolate chip cookies version. Basically, they are similar to the Weight Watcher cookies, only she opt out the chocolate chips for the cranberries for a healthier twist!
A cookie you can make in minutes!! Rolled oats, cranberries, pecans, brown sugar, butter and I almost forgot - NO FLOUR. These cookies only need 10 minutes to prep, 10 minutes to bake, and 10 seconds to disappear. All you need is plenty of milk near by! Enjoy!
Here's a Tip: Double or even triple this recipe and freeze in foil trays with covers. They defrost in minutes. Also, you can substitute pecans for walnuts or almonds.
Oatmeal Cranberry and Pecan Cookies
- 1 +1/4 cup of rolled oats
- 1/2 cup dark brown sugar, packed
- 1 tsp. baking powder
- 1/2 cup pecans, finely chopped
- 1/8 tsp. table salt
- 1/3 cup of melted butter. softened
- 1 large egg, beaten
- 1/2 tsp. vanilla extract
- 2 cups of dried cranberries
- Preheat oven to 350 degrees. Cover 2 cookie sheets with parchment paper.
- Mix oats, sugar, baking powder, pecans and salt together in a large bowl until well mixed.
- Add butter, egg and vanilla to oat mixture, mix well.
- Add 2 cups of dried cranberries, mix until well combined.
- Drop teaspoonfuls of batter onto prepared cookie sheets, leaving at least 1 inch between each cookie.
- Bake cookies until edges turn golden brown, about 8 to 10 minutes.
- Let cookies cool on cookie sheets before removing.
Enjoy, and please leave us your comment if you bake these.
Yields: about 18 cookies