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Cranberry Pecan Breakfast Cookies

Cranberry pecan breakfast cookies bake up chewy with rolled oats, tart dried cranberries, and crunchy pecans. They come together as simple drop cookies and bake until the edges are golden and centers look set.
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Prep Time 15 minutes
Cook Time 16 minutes
cooling time 5 minutes
Total Time 36 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 232
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup butter unsalted, softened
  • 0.5 cup brown sugar packed light
  • 1 egg large
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1.5 cups oats old-fashioned rolled
  • 0.5 tsp baking soda
  • 0.5 tsp ground cinnamon
  • 0.25 tsp salt
  • 0.67 cup dried cranberries
  • 0.5 cup pecans chopped

Equipment

  • 1 large baking sheet

Method
 

  1. Heat the oven to 350°F.
  2. Line a large baking sheet with parchment paper.
  3. Beat the butter and brown sugar in a large bowl until creamy, about 1 to 2 minutes.
  4. Beat in the egg and vanilla until combined.
  5. Whisk the flour, oats, baking soda, cinnamon, and salt in a separate bowl.
  6. Stir the dry mixture into the butter mixture just until no dry streaks remain.
  7. Fold in the cranberries and pecans.
  8. Divide the dough into 12 portions of about 1/4 cup each.
  9. Arrange the portions on the baking sheet with space between.
  10. Flatten each portion slightly.
  11. Bake for 13 to 16 minutes, until the edges are golden and the centers look set.
  12. Cool the cookies on the baking sheet for 5 minutes.
  13. Transfer the cookies to a rack to cool.

Notes

For chewy cookies, avoid mixing the dough beyond the point where no dry streaks remain. Store in an airtight container in the refrigerator for up to 5 days; freeze for up to 3 months. Plant-based butter can replace the butter for a dairy-free option.