Cranberry Pecan Oat Cookies

Cranberry Pecan Oat Cookies created by Outta Here

This is a chewy cookie which I made up some years ago. It can be made with gluten free oats and gluten free flour, too. The amount is a guess because I didn't make these cookies for about two years and can't remember how many it yields, but I guess it is something around 30 cookies.

Ready In:
35mins
Serves:
Yields:
Units:

ingredients

directions

  • Prehehat oven to 350 degrees.
  • Chop pecans and cranberries.
  • Cream together butter, egg, sugar and syrup.
  • Stir in flour, oats and baking powder.
  • Stir in pecans and cranberries.
  • With a teaspoon, drop dough onto baking paper lined cookie sheet, about 1 inch apart.
  • Bake about 10 to 20 minutes (I remember the time varied for some reason each time I made them. Start watching them after 10 minutes).
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RECIPE MADE WITH LOVE BY

@Mia in Germany
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@Mia in Germany
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"This is a chewy cookie which I made up some years ago. It can be made with gluten free oats and gluten free flour, too. The amount is a guess because I didn't make these cookies for about two years and can't remember how many it yields, but I guess it is something around 30 cookies."
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  1. Rebecca S.
    YUM! i had to bake them longer...about 13 min but still very soft!
    Replies 1
  2. elcue
    These are delicious. Just chewy enough. My batch is still baking now, but I had to try one from the first pan. Love the maple undertone in them. I added a drop of vanilla. I also blanched the cranberries to plump them. I got closer to 40 cookies. Baked 15 minutes (I live at 6,000 feet). My son will love these. Thank you for sharing your recipe.
    Reply
  3. Annacia
    I replaces the dried berries with chopped fresh frozen, subbed Splenda for the sugar and used no sugar added syrup. Oh my, they are yummy. My company inhaled them at cards last night. These would be wonderful on the Christmas cookie tray. They have a lovely texture and didn't get hard and crunchy. Full marks for me.
    Reply
  4. Annacia
    I replaces the dried berries with chopped fresh frozen, subbed Splenda for the sugar and used no sugar added syrup. Oh my, they are yummy. My company inhaled them at cards last night. These would be wonderful on the Christmas cookie tray. They have a lovely texture and didn't get hard and crunchy. Full marks for me.
    Reply
  5. PortlandChick
    I absolutely LOVE these, so yummy! I only had cheap maple syrup so I just put a dash and replaced the rest with brown sugar. I will for sure be making these again and maybe double recipe next time.
    Reply
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