cranberry-nut oatmeal cookies

Ingredients

• Servings: 3
• 1 cup unsalted butter at room temperature
• 1 1/2 cups light brown sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 2 cups old-fashioned rolled oats
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 1/2 teaspoons coarse kosher salt
• 1/2 teaspoon ground nutmeg
• 1/2 cup dried cranberries
• 1/2 cup chopped toasted pecans

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat 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 the vanilla extract, followed by eggs, one at a time. reduce mixer speed to lowest speed and leave running.
• in a separate bowl, whisk together the rolled oats, flour, baking powder, cinnamon, kosher salt, and nutmeg. pour the dry ingredients into the slowly running mixer in thirds; 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, 17 to 18 minutes. allow to cool on baking sheets for about 5 minutes before removing to finish cooling on wire racks.