Brighten someone’s day with these delicious chocolate chip oatmeal cookies filled with toasted pecans and dried cranberries! This recipe was created in partnership with Bob’s Red Mill — a combination of their organic all-purpose flour and rolled oats keeps these cookies crispy on the outside and soft and moist on the inside…
I’m of the mindset that freshly-baked cookies are one of the best (and easiest) ways to show someone how much you care… Even more so when they’re filled with toasted pecans, dried cranberries, and chocolate chips! I mean, how could one not smile when presented with a box of such tastiness?
I really can’t take full credit for this cranberry chocolate chip oatmeal cookies recipe, though. It’s simply a few small tweaks on the classic oatmeal cookie recipe my grandma made every week for my grandpa when I was growing up. She unfailingly stirred in raisins and walnuts, but I like to change it up almost every time. Sometimes it’s dried cherries and almonds, others it’s dried cranberries and pecans, aannndddd every once in a while I’ll make her raisin-walnut version. But really any dried fruit and nut combination turns out fantastic — and a cup of semi-sweet chocolate chips is never a bad choice, either!
Whatever combination you use, I have a few tips that will take your oatmeal cookies (or actually any cookie recipe) to the next level — the most obvious being your ingredients. I feel like I’m constantly repeating this, but high quality ingredients, like Bob’s Red Mill Organic All Purpose Baking Flour and Rolled Oats, will make your baked goods truly shine. I know I can trust their products to produce delicious results in all of my recipes. The quality is consistent and always excellent!
Best Cookie Baking Tips
But high-quality ingredients are just one piece of the puzzle. I have a few more suggestions for you:
1| Freshness counts, too. This is the time of year to stock up on baking supplies, because they’re deeply discounted. So I always make a note to pick up fresh baking soda and baking powder, along with spices that I don’t commonly use — like the cloves called for in this recipe. Aside from pumpkin pie and these oatmeal cookies, I rarely use cloves, so I purchase it in small quantities and replenish it about once a year to make sure it’s potent.
2| Toast your nuts before baking. Seriously, you won’t believe the difference toasting your nuts before stirring them into the cookie dough makes. It’s definitely my number one tip for amazing cookies. For years, friends and family hounded me for my chocolate chip cookies recipe. They thought it was something special, but in reality, it was just the same recipe that everyone makes with toasted walnuts in the dough!
3| Use a cookie scoop. Like an ice cream scoop only smaller, a cookie scoop is the easiest way to portion out the perfect amount of cookie dough every time. I have several sizes, but my go-to is a medium cookie scoop — it’s what I used for this recipe.
4| Check your oven temperature. Baking is a science, and small variations in ingredients and oven temperature can produce less than desirable results. I won’t venture to guess a percentage, but let’s just say that a good many ovens are not properly calibrated, and the temperature displayed on your range top can vary dramatically from the actual temperature in your oven. An inexpensive oven thermometer is the simplest way to make sure you’re baking your cookies at the proper temperature.
How To Make Prettier Cookies
One final bonus food blogger tip: depending on your ingredients, reserve a small amount of one or two you want to highlight to make your cookies “pretty” before baking.
Can you spot the difference in the cookies pictured above? The cookies on the left were simply scooped out of the batter, dropped onto the baking sheet, and placed in the oven. I followed the same process for the cookies on the right, but before popping them into the oven, I randomly pressed a few chocolate chips into the top of each scoop. An extra 60 seconds of prep yields a big difference in how appealing the cookies look after baking!
Cranberry Chocolate Chip Oatmeal Cookies
Wrapped up in a simple brown box, these cranberry chocolate chip oatmeal cookies are sure to make someone’s day just a little brighter! And the act of baking just might be the pick-me-up YOU need when you’re feeling a bit down, as well. Sounds like the perfect win-win scenario to me!Print
Brighten someone’s day with these delicious chocolate chip oatmeal cookies filled with toasted pecans and dried cranberries! Crispy on the outside and soft and moist on the inside…
- 1 1/2 sticks unsalted butter
- 1 1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup water
- 2 cups Bob’s Red Mill Rolled Oats
- 2 1/2 cups Bob’s Red Mill Organic All Purpose Baking Flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 cup chopped toasted pecans
- 1 cup dried cranberries
- 1 cup semi-sweet chocolate chips
- Preheat oven to 400 degrees.
- Cream together butter, sugar, eggs and vanilla. Stir in water.
- In a separate bowl, whisk together oats, flour, baking soda, salt, cinnamon, and cloves. Slowly add this dry mixture into the wet mixture, stirring until combined. Stir in the toasted pecans and dried cranberries. Then fold in the chocolate chips.
- Using a medium cookie scoop, drop two tablespoons of dough per cookie onto a cookie sheet, leaving about 2 inches between cookies.
- Bake for 10-12 minutes until just starting to brown.
Customize this recipe by using any of the following: 1/2 cup toasted nuts and/or 1 cup dried fruit and/or 1 cup chocolate chips or white chocolate chips.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
Made With Love, Baked With Bob’s
Give a special someone a much-needed pick-me-up in the form of cookies baked with love and Bob’s Red Mill this holiday season! Save at your favorite store with this printable $1 off any Bob’s Red Mill product coupon.
This recipe was created in partnership with Bob’s Red Mill. Thanks for supporting us and the brands we love!