Southern Style Oatmeal Cranberry Pecan Cookies Recipe
These Southern Style Oatmeal Cranberry Pecan Cookies are soft, chewy, and packed with wholesome oats, tangy cranberries, and crunchy pecans, perfect for holiday gifting or a cozy treat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 60 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Ingredients
Scale
Ingredients
- 2 sticks Butter (softened)
- 1 cup Granulated Sugar
- 1 cup Light Brown Sugar (packed)
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- 2 cups Self-Rising Flour (scoop-and-level method for accuracy)
- ½ teaspoon Ground Cinnamon
- ¼ teaspoon freshly grated Nutmeg
- ¼ teaspoon ground Cloves
- 2 cups Old-Fashioned Oats
- 1 cup dried Cranberries
- ¼ cup sweetened Coconut Flakes (optional but adds a lovely hint of coconut)
- ⅔ cup Chopped Pecans
Instructions
- Preheat the Oven Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Cream the Butter and Sugars In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the Eggs and Vanilla Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine the Dry Ingredients In a separate bowl, add the self-rising flour, cinnamon, nutmeg, and cloves. Stir to combine. Remember to measure the flour using the scoop-and-level method for best results.
- Mix the Wet and Dry Ingredients Gradually add the dry mixture to the wet mixture, mixing just until combined. Avoid overmixing to keep the cookies tender.
- Fold in the Oats and Mix-Ins Add the old-fashioned oats, dried cranberries, coconut flakes (if using), and chopped pecans. Gently fold until evenly incorporated.
- Scoop the Dough Using a 1 inch cookie scoop or tablespoon, portion the dough onto your prepared baking sheets, leaving space between each cookie. They do spread while baking.
- Bake Bake for 12-15 minutes, until the edges are lightly golden while the centers remain soft. They will continue to set as they cool.
- Cool the Cookies Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Serve & Enjoy Enjoy these soft, chewy holiday cookies or package them up for gifting — they’re always a hit!
Notes
- Use the scoop-and-level method for measuring flour for best results.
- Cookies will spread during baking, so leave space between each scoop on the baking sheet.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Keywords: oatmeal cookies, cranberry pecan cookies, holiday cookies, chewy cookies, Southern style cookies
