Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
36
Yield:
3 dozen cookies
Ingredients
Directions
Preheat the oven to 350 degrees F (175 degrees C). Place an oven rack in the upper third of the oven. Line baking sheets with parchment paper.
Place unsalted butter and light brown sugar into the work bowl of a stand mixer and mix on medium-slow speed until very fluffy, 3 to 4 minutes. Beat in vanilla extract, followed by eggs, one at a time. Reduce mixer speed to lowest speed and leave running.
Whisk rolled oats, flour, baking powder, cinnamon, kosher salt, and nutmeg together in a separate bowl; gradually add oat mixture into the slowly running mixer, a 1/3 at a time. Mix in dried cranberries and nuts until just incorporated. Using a large cookie scoop, place dough on prepared baking sheet about 2 inches apart.
Bake one batch at a time in the preheated oven just until the edges are brown, 15 to 18 minutes. Allow to cool briefly on baking sheets before removing to finish cooling on wire racks.
Cook’s Note
I often use hazelnuts in place of the pecans, and they are just as good.
You can make these larger or smaller; simply adjust the baking time.
Keep loosely covered, and they will maintain their chewiness for several days, if they last that long!
Nutrition Facts (per serving)
| 137 | Calories |
| 7g | Fat |
| 18g | Carbs |
| 2g | Protein |
