Best Cranberry Pecan Cookies Recipes

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CRANBERRY PECAN OATMEAL COOKIES



Cranberry Pecan Oatmeal Cookies image

I needed a new holiday cookie, so I tweaked an old 4-H recipe. This updated oatmeal cookie with cranberries and nuts is my family's all-time favorite. -Tammy Hoggatt, Omaha, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 5 dozen.

Number Of Ingredients 13

1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1-1/2 cups old-fashioned or quick-cooking oats
1 cup dried cranberries, coarsely chopped
1 cup chopped pecans

Steps:

  • Preheat oven to 350°. Cream butter and sugars until light and fluffy; beat in egg and vanilla. In another bowl, whisk together flour, cinnamon, salt, baking powder and baking soda; gradually beat into creamed mixture. Stir in remaining ingredients., Drop by tablespoonfuls 1 in. apart onto ungreased baking sheets. Bake until light golden brown, 12-15 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 62 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 47mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.

CRAZY YUMMY CRANBERRY PECAN COOKIES WITH ORANGE GLAZE



Crazy Yummy Cranberry Pecan Cookies with Orange Glaze image

Cranberries, oats, pecans and orange glaze. So good!

Provided by Dion

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 50m

Yield 48

Number Of Ingredients 15

2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter
¾ cup white sugar
¾ cup brown sugar, packed
1 teaspoon vanilla extract
2 eggs
1 cup chopped pecans
1 cup rolled oats
1 cup sweetened dried cranberries (such as Ocean Spray® Craisins®)
1 ½ cups confectioners' sugar
½ cup freshly squeezed orange juice
1 orange, zested
1 tablespoon butter

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Sift the flour, baking soda, and salt together in a bowl.
  • In a large bowl, beat together the butter, white and brown sugars, and vanilla extract with an electric mixer until the mixture is creamy and well blended. Beat in eggs, one at a time, and then gradually beat in the flour just until the mixture makes a soft dough. Stir in the pecans, rolled oats, and cranberries, and drop by heaping spoonfuls onto ungreased baking sheets.
  • Bake in the preheated oven until the cookies are set and the edges are slightly brown, 10 to 12 minutes. Let the cookies cool for 1 minute on baking sheets before removing to wire racks to finish cooling. Glaze cookies while still a little warm.
  • Place the confectioners' sugar and orange juice in a microwave-safe bowl, and stir to dissolve the sugar. Stir in the orange zest and butter, and microwave on medium power until the butter melts and the mixture is warm, about 30 seconds. Stir the warm glaze until smooth, and drizzle over cookies.

Nutrition Facts : Calories 131.2 calories, Carbohydrate 18.6 g, Cholesterol 18.6 mg, Fat 6.1 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 2.8 g, Sodium 107.8 mg, Sugar 12.1 g

CRANBERRY PECAN COOKIES



Cranberry Pecan Cookies image

These are so tasty and simple to prepare! Each delightful little cookie is loaded with cranberries, nuts and vanilla, giving them the taste of a treat that's been slaved over. -Louise Hawkins, Lubbock, Texas

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 3-1/2 dozen.

Number Of Ingredients 5

1 tube (16-1/2 ounces) refrigerated sugar cookie dough, softened
1 cup chopped pecans
2/3 cup white baking chips
2/3 cup dried cranberries
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°. In a large bowl, combine cookie dough, pecans, chips, cranberries and vanilla. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets., Bake until lightly browned, 10-12 minutes. Cool 2 minutes before removing from pans to wire racks. Store in an airtight container.

Nutrition Facts : Calories 87 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 50mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

CINNAMON CHIP, CRANBERRY AND PECAN COOKIES



Cinnamon Chip, Cranberry and Pecan Cookies image

Provided by Food Network

Categories     dessert

Time 30m

Yield 36 servings

Number Of Ingredients 12

1 1/2 cups melted butter
1 1/2 cups brown sugar
1 cup instant vanilla pudding mix
3 eggs
1 teaspoon vanilla extract
3 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup cinnamon chips
3/4 cup chopped pecans
1/2 cup dried cranberries

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • In a stand mixer fitted with the paddle attachment, combine the butter and brown sugar, and mix well. Add the pudding and mix until incorporated, then add the eggs and vanilla, and mix well.
  • In a separate bowl, mix together the flour, baking soda, cinnamon and salt. With the mixer set to low speed, add the dry ingredients to the butter mixture. Continue mixing on low speed and add the cinnamon chips, pecans and cranberries until just combined. Portion the cookies out using a 2-tablespoon cookie scoop and place on the prepared baking sheet. Bake for 13 minutes.
  • Note: This recipe has been updated and may differ from what was originally published or broadcast.

CRANBERRY PECAN OATMEAL COOKIES



Cranberry Pecan Oatmeal Cookies image

We love anything cranberry and these cookies are by far the best oatmeal cookies I have ever had. They are quick, easy and a single recipe makes at least 4 dozen 2-3 inch cookies. They are perfect for the little helpers to assist with in the kitchen. They would also be great for cookie exchanges and I think Santa may even find a...

Provided by Jody Ayers

Categories     Fruit Desserts

Time 30m

Number Of Ingredients 13

2 stick butter at room temperature
1 c firmly packed brown sugar
1/2 c granulated sugar
2 eggs
1 tsp vanilla
1 1/2 c all purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 c quick oats
1 c dried cranberries
1 c pecan pieces
1-2 Tbsp fresh orange zest

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Cream butter and sugars together until creamy.
  • 3. Add eggs and Vanilla and mix well. Meanwhile, in another bowl, stir together flour, baking soda, cinnamon and salt.
  • 4. Slowly add dry ingredients to creamed sugar and egg mixture and mix well.
  • 5. Add oats, cranberries, pecans and orange zest. Mix together until well combined.
  • 6. Drop by tablespoonfuls onto ungreased cookie sheet (I line mine with parchment paper or use silicone mat). Bake 10-12 minutes until golden brown.
  • 7. Cool 1-2 minutes on the cookie sheet and then remove to a wire rack to cool completely.

CRACKLED CRANBERRY PECAN COOKIES



Crackled Cranberry Pecan Cookies image

Cranberries, orange and nuts make one of my favorite flavor combinations, and this special drop cookie fits in particularly well at holiday potlucks. For a fruitcake-type cookie, use a mixture of dried fruits and substitute rum flavoring for half the vanilla. -Deborah Biggs, Omaha, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 14

1/4 cup boiling water
1/4 cup orange juice
3/4 cup dried cranberries
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg, room temperature
1 teaspoon grated orange zest
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
3/4 cup coarsely chopped pecans, toasted

Steps:

  • Preheat oven to 350°. Pour boiling water and orange juice over cranberries in a small bowl; let stand 5 minutes. Drain., In a large bowl, cream butter and sugars until light and fluffy. Beat in egg, orange zest and vanilla. In another bowl, whisk flour, salt, cream of tartar and baking soda; gradually beat into creamed mixture. Stir in pecans and cranberries., Drop dough by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake until until edges begin to brown, 10-12 minutes. Remove from pans to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 139 calories, Fat 7g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 111mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.

CRANBERRY PECAN OAT COOKIES



Cranberry Pecan Oat Cookies image

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.

Provided by Mia in Germany

Categories     Drop Cookies

Time 35m

Yield 30 cookies, 30 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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).

Nutrition Facts : Calories 107, Fat 5.8, SaturatedFat 2.2, Cholesterol 14.3, Sodium 48.6, Carbohydrate 13, Fiber 0.9, Sugar 7, Protein 1.4

MAPLE CRANBERRY PECAN COOKIES



Maple Cranberry Pecan Cookies image

This is a wonderful cookie! With Oatmeal, Pecans, Craisins or Dried Cherries and Maple Syrup...I feel it qualifies as a breakfast cookie...lol I found the original recipe on Relish...I've tweaked it to my liking and here you have a wonderfully yummy cookie! My families new favorite!!! :o)

Provided by Wendy Rusch

Categories     Other Breakfast

Number Of Ingredients 14

2 c dried cranberries or cherries
1 1/2 c water (you can use a complimentry flavor of liquor instead of the water)
3 c oatmeal, uncooked (quick or old fashioned work)
1 c coconut
2 2/3 c flour
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
2 c brown sugar
1 c butter
3/4 c pure maple syrup
1-2 tsp vanilla
1-2 tsp maple flavoring
2 c toasted pecans, coursely chopped

Steps:

  • 1. Place cranberries or cherries in a microwave safe bowl, pour water or liquor over top and microwave 2-3 minutes. Let stand at least 15 minutes then drain and set aside. Discard water. (If using dried cherries, they might need a little chop)
  • 2. Preheat oven to 350. Line cookie sheets with parchment or spray them. If you don't, these cookies WILL stick!
  • 3. In a large bowl, combine oatmeal, coconut, flour, salt, baking soda, cinnamon and brown sugar until mixed well together. In a saucepan, combine butter and syrup, heat over medium heat until butter is melted, stirring occasionally. Remove from heat. Add vanilla and maple extract.
  • 4. Stir butter mixture into dry ingredients stirring to combine then mix in pecans and cranberries. I use a 1/4c cookie scoop, and place balls onto prepared cookie sheets at least 3" apart. (I get 8 cookies on my air bake pan.) Flatten slightly. Bake at 350 for 15-18 minutes or until golden brown. Cool on cookie sheets 10 minutes then transfer to wire racks to cool completely. And ENJOY!!!
  • 5. Helpful tips or thoughts... I have made this with 4 c oatmeal and no coconut before and they were still great! I have added white chocolate chips to these...wonderful! I have used 2 tsp pumpkin pie spice in place of the cinnamon...wonderful!
  • 6. Since this recipe makes a lot, I like to bake 2 pans and freeze the dough for later use, to do this: Place cookie dough balls onto a lined pan, place in freezer and freeze until firm. Place frozen dough balls into a freezer zip lock bag. Keep in freezer for up to 3 months. Take out what you need when you need it. Place frozen dough balls on prepared cookie sheet, allow to thaw, flatten slightly then bake per instructions.

CRANBERRY PECAN COOKIES



Cranberry Pecan Cookies image

I was looking for some cranberry cookie recipes to celebrate National Cookie Day (December 4), and decided to just make my own. Based on the Tollhouse recipe, this really brings holiday flavor to your cookie making. A great way to celebrate my 400th Just A Pinch recipe posting! NOTE: I absolutely love the flavor of pecans, but...

Provided by Susan Feliciano

Categories     Other Snacks

Time 30m

Number Of Ingredients 11

2 1/4 c all purpose flour
1 tsp baking soda
1 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves or allspice
1 c (2 sticks) real butter, softened
3/4 c white sugar
3/4 c packed brown sugar
2 large eggs
1 1/2 c dried cranberries
1 c chopped pecans

Steps:

  • 1. Preheat oven to 375°F. Line cookie sheets with baking parchment. If not using parchment, do NOT grease the sheets.
  • 2. Combine flour, baking soda, salt, and spices in a small bowl. Beat butter, white sugar, and brown sugar in a large mixer bowl until creamy. Add eggs, one at a time, beating well after each. Gradually beat in flour mixture. Stir in cranberries and pecans.
  • 3. Drop by rounded tablespoons onto cookie sheets. Bake for 9 to 11 minutes or until golden brown. Cool on sheets for 2 minutes, then remove to wire rack and cool completely.
  • 4. Do you like perfectly round, slice-and-bake cookies? Then try this variation: After preparing dough, divide in half and form into 2 balls; wrap in waxed paper. Refrigerate for 1 hour until firm. Then shape each ball into a log about 2" in diameter; rewrap and refrigerate for about 30 minutes (may be stored this way for several hours or days before baking. Mix them up in the morning, and let your kids slice and bake when they get home from school). Cut into 1/2" thick slices and bake as above.

CRAZY YUMMY CRANBERRY PECAN COOKIES WITH ORANGE GLAZE



Crazy Yummy Cranberry Pecan Cookies with Orange Glaze image

"Cranberries, oats, pecans and orange glaze. So good!"

Provided by @MakeItYours

Number Of Ingredients 17

Cookie:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter
3/4 cup white sugar
3/4 cup brown sugar, packed
1 teaspoon vanilla extract
2 eggs
1 cup chopped pecans
1 cup rolled oats
1 cup sweetened dried cranberries (such as Ocean Spray® Craisins®)
Glaze:
1 1/2 cups confectioners' sugar
1/2 cup freshly squeezed orange juice
1 orange, zested
1 tablespoon butter

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Sift the flour, baking soda, and salt together in a bowl.
  • In a large bowl, beat together the butter, white and brown sugars, and vanilla extract with an electric mixer until the mixture is creamy and well blended. Beat in eggs, one at a time, and then gradually beat in the flour just until the mixture makes a soft dough. Stir in the pecans, rolled oats, and cranberries, and drop by heaping spoonfuls onto ungreased baking sheets.
  • Bake in the preheated oven until the cookies are set and the edges are slightly brown, 10 to 12 minutes. Let the cookies cool for 1 minute on baking sheets before removing to wire racks to finish cooling. Glaze cookies while still a little warm.
  • Place the confectioners' sugar and orange juice in a microwave-safe bowl, and stir to dissolve the sugar. Stir in the orange zest and butter, and microwave on medium power until the butter melts and the mixture is warm, about 30 seconds. Stir the warm glaze until smooth, and drizzle over cookies.

CRANBERRY PECAN WHITE CHIP COOKIES



Cranberry Pecan White Chip Cookies image

Super delicious cookies. They are a little crunchy on the outside but nice and soft on the inside. This is my basic sugar cookie dough but rather than roll and cut I just scoop. You can use any dried fruit that appeals to you. They do not brown so be careful that you don't over bake these little gems. I like to make these...

Provided by Maggie M

Categories     Cookies

Number Of Ingredients 13

1/2 c real butter - not margarine - room temperature
3/4 c granulated sugar
1 whole egg
1 egg yolk
1/4 c sour cream - full fat is best
1/8 tsp salt - optional
1 tsp baking soda
1 tsp pure vanilla extract *****
2-1/2 - 3 c flour
1/2 c roasted and salted pecans - chopped
3/4 c white chocolate chips
1 c dried cranberries - aka craisins
turbinado sugar - optional

Steps:

  • 1. ***** change it up a little by replacing the vanilla with 1/2 tsp orange extract and 1 tsp grated orange peel.
  • 2. Preheat oven to 350°. Line baking sheets with parchment paper or silpat and set aside.
  • 3. Place butter and sugar into large mixing bowl and beat until creamy and fluffy. Mix in eggs, sour cream, salt, baking soda and vanilla and beat until well incorporated.
  • 4. Gradually add flour to mixture about 1/2 cup at a time until well incorporated. This dough will be a bit on the sticky side. It should be tight enough to scoop without leaving half of it in the scoop. Add up to 1/2 cup of additional flour if needed.
  • 5. Stir in the pecans, cranberries and white chocolate chips. Put dough in refrigerator for about 20 minutes just to chill slightly.
  • 6. Drop by small cookie scoop full or rounded tablespoon. Place them about an inch apart .. they won't spread. At this point you could sprinkle the tops with a bit of turbinado sugar - optional - if you like a little extra crunch in your cookies. Bake for about 10 minutes or just until they begin to lightly brown on edges. They will be blonde on top so if you try to cook them until they are browned they will be over baked.
  • 7. Cool on the baking sheet for about 3 minutes then removed to wire rack to cool completely. Store in an airtight container.

CRANBERRY-PECAN SANDWICH COOKIES



Cranberry-Pecan Sandwich Cookies image

Categories     Fruit     Orange     Cookies     Dessert     Bake

Number Of Ingredients 15

6 ounces Pecans
2 sticks Butter (unsalted, room temperature)
1 cup Sugar
1.5 teaspoons Vanilla extract
1.5 cups Flour (all-purpose)
3/4 teaspoon Sea salt
1 handful Confectioner's sugar (dusting cookies)
10 ounces Cranberries (fresh)
1/2 cup Sugar
1/2 cup Brown sugar
1 Orange
1 teaspoon Cinnamon
3/4 teaspoon Ground ginger
1 pinch Ground cloves
1 pinch Sea salt

Steps:

  • Make the Cookies - in a food processor grind the pecans into a find powder and set aside.
  • In a mixer bowl with paddle attachment cream together the butter and sugar until light and fluffy, about 3 minutes. Add the vanilla and mix well to combine.
  • Add the flour, pecan mixture and salt, and mix to combine. Scrape the blow well to ensure everything is homogeneous. Transfer the mixture to a piece of plastic wrap and form into a 1-inch thick disk. Wrap tightly and refrigerate for 1 1/2 hours or overnight.
  • Line two backing sheet with parchment paper. On a lightly floured surface, roll out the chilled dough to 1/4 inch thick. Use a 2-inch round cutter to cut 24 circles from the dough. You can re-roll a few times as needed.
  • Preheat over to 325 degrees. Transfer the cookies to the backing sheets and chill for 15 minutes. Bake cookies until they are lightly browned on the edges, about 15 to 17 minutes.
  • Dust 12 cookies with confectioner's sugar while still warm. Cool completely.
  • Make the Filling - in a medium pot, stir together the cranberries, granulated sugar, light brown sugar, orange zest and juice, cinnamon, ginger, cloves, and sea salt.
  • Bring the mixture to a simmer and cook until the berries burst and begin to break down, 8-10 minutes.
  • Puree the mixture using an immersion blender until it is a coarse puree. Continue to cook for another 5-7 minutes, stirring, until the mixture has thickened slightly.
  • Turn over the un-sugared cookies and scoop a heaping tablespoon of filling on top. Sandwich each with a sugar cookie and gently press together.

CRANBERRY PECAN COOKIES



CRANBERRY PECAN COOKIES image

Categories     Cookies     Dessert     Bake

Yield Makes 4 DZ

Number Of Ingredients 11

• 2/3 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup old-fashioned oats
• 1 1/2 sticks (6 oz.) unsalted butter, softened
• 2/3 cup sugar
• 2/3 cup brown sugar
• 1 egg
• 1 teaspoon vanilla
• 2 cups pecan pieces
• 2/3 cup dried cranberries

Steps:

  • Preheat oven to 350. Whisk together flour, salt, baking soda. Stir in oats. In medium bowl, cream butter, sugar and brown sugar until light and fluffy. Add egg. Beat in vanilla. Fold in flour mixture until incorporated. Mix in pecans and cranberries. Line cookie sheets with parchment paper. Form mixture into 1 1/4 inch balls. Place 3 inches apart. Bake 10-12 minutes. Let cool completly on baking sheet.

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