Oatmeal Chocolate-Chip Cranberry Pecan Cookies

This afternoon four girlfriends and I are taking a roadtrip down to my hometown of Raleigh, North Carolina to celebrate wedding shower #2!

After emailing them a reminder of when and where to meet, I got an email back from my M.O.H. (maid of honor) asking, “More important question… what baked goods will you have waiting for us???” And that got me thinking.

After a quick mental run through of what I already have in my cabinets, I decided on chocolate chip cookies. To be honest though, I’m an oatmeal raisin girl. So I combined those two cookie ideas, stumbled across this recipe from ‘Smitten Kitchen,’ and then decided to add an extra ingredient to compliment the orange zest and pecans: cranberries.

Cookies in the oven
Cookies in the oven

When I began pulling out the ingredients I discovered I had half a bag of white chocolate chips. Hmm, why not experiment? So add that to the list of ingredients and in the “post-baking thoughts” area below I’ll let you know whether my hypothesis turned out to be true to the expectation.

8 tsp. unsalted butter, at room temperature
3/4 cup sugar
1 cup light brown sugar, firmly packed
1 tsp. salt
1 tsp. vanilla extract
2 large eggs
1 1/2 cups flour
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. ground clove (I used all-spice as a substitute)
1 cup quick-cooking oats
1 cup chopped pecans
1 cup frozen cranberries, thawed and sliced in half
2 teaspoons freshly grated orange zest
6-8 oz. ounces dark chocolate chips
6-8 oz. white chocolate chips


Preheat oven to 350
1. In a large bowl beat the butter with an electric mixer in a bowl until light and fluffy. Add both sugars, salt, and vanilla, and beat until well mixed
2. Stir in eggs, one at a time
3. In separate medium sized bowl, sift together the flour, baking soda, cinnamon, nutmeg, and clove
4. Add half of the flour mixture to the butter with the mixer on low speed. Mix completely before adding the second half
5. Stir in the oats, pecans, orange zest, and cranberries
6. Take half the batter and place it into another bowl. In one bowl mix in 6-8 of the dark chocolate chips, and in the second bowl mix in the white chocolate chips
7. Spoon out the dough, by the tablespoon onto the cookie sheet. Bake 10-12 minute or until golden brown

And voila! Now we’ve got ourselves a quality snack for the ride down, share with the family and of course leave some for James who’s staying in D.C.


Post-baking thoughts: I also realized when I got home that I didn’t have cloves, so added a dash or two of all spice. And the white chocolate chips worked wonders!

4 Comments Add yours

  1. althea says:

    the butter should be tablespoons instead of teaspoons. I’mm making the cookies now so I’ll let you know how it goes 🙂

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