Cranberry Pecan Oat Cookies
photo by Outta Here
- Ready In:
- 35mins
- Ingredients:
- 10
- Yields:
-
30 cookies
- Serves:
- 30
ingredients
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1 cup cranberries, dried
- 3 1⁄2 ounces pecans
- 1⁄2 cup brown sugar
- 1⁄2 cup maple syrup
- 1⁄2 cup butter, softened
- 1 egg
- 1 teaspoon baking powder
- 1 pinch salt
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).
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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.
-
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.
see 6 more reviews
Tweaks
-
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.
-
These are really wonderful cookies! I made them for a "gift" and they rec'd rave reviews'. I did alter the recipe slightly by using golden raisins instead of the cranberries. I used almost 1/2 cup sugar-free pancake syrup (topping up to the 1/2 cup mark with the maple syrup) in an effort to cut down the sugar content. The cookies came out perfect, soft & not too sweet! I got 30 cookies, that I ended up baking for exactly 12 minutes (in my oven). Made for Top Favorites of 2009 Cookbooks Tag-Feb-10.