Chocolate Drizzled Oatmeal Cranberry Pecan Cookies

Think of these as “everything-but-the-kitchen-sink” Christmas cookies. Cranberries add a pop of color and tartness; pecans bring crunch to the party while oats and coconut keep these cookies nice and chewy. 

By / Photography By | November 16, 2019

Ingredients

SERVINGS: 2 Dozen
  • 1 stick unsalted butter, softened
  • ¾ cup brown sugar
  • 1 egg
  • ½ teaspoon vanilla
  • 1 cup plus 2 tablespoons all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup oats
  • ½ cup sweetened flaked coconut
  • ½ cup sweetened dried cranberries
  • ½ cup chopped pecans
  • 1 cup semisweet chocolate chips

Instructions

In the bowl of a stand mixer, beat butter and sugar at medium speed until fluffy, about 2 minutes. Add egg and vanilla, beat until combined. 

In a medium bowl, stir together flour, baking soda and salt. With mixer on low speed, gradually add flour mixture to butter mixture; beat just until combined. Add oats, coconut, cranberries and pecans; beat just until combined. Refrigerate dough 30 minutes.

Preheat oven to 325°. Using a spoon or scoop, drop 1-tablespoon dollops of dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake until golden brown, 10 to 12 minutes. Let cool completely on wire racks. 

Place chocolate chips in a small microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until melted and smooth. Drizzle over cooled cookies.  

Ingredients

SERVINGS: 2 Dozen
  • 1 stick unsalted butter, softened
  • ¾ cup brown sugar
  • 1 egg
  • ½ teaspoon vanilla
  • 1 cup plus 2 tablespoons all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup oats
  • ½ cup sweetened flaked coconut
  • ½ cup sweetened dried cranberries
  • ½ cup chopped pecans
  • 1 cup semisweet chocolate chips
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