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–+ servings

Triple-Oatmeal Cookie Recipe

These chewy and flavorful triple-oatmeal cookies combine the hearty texture of oats with sweet cranberries and crunchy pecans for a delicious dessert.
With simple steps and versatile ingredient variations, this recipe allows you to customize your cookies to suit any occasion, making it a standout dessert option.
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Active Time 20 minutes
Course Dessert
Cuisine American
Servings 32 3-inch pieces

Ingredients
  

  • 2/3 cup all-purpose flour
  • 3/4 cup oat flour
  • 1 2/3 cups old-fashioned rolled oats not quick-cooking or instant
  • 1/4 cups steel-cut or Irish oats
  • 1 1/4 cups pecan pieces toasted
  • 1 cup dried cranberries
  • 2 sticks unsalted butter soft but cool—about 65°F
  • 2/3 packed cup light brown sugar
  • 1/2 cup white sugar
  • 1 1/2 teaspoons kosher salt or half as much if iodized, plus more for sprinkling (optional)
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon vanilla extract
  • 1 large egg straight from the fridge

Apricot-White Chocolate Version

  • Replace cranberries with 1 cup dried apricots diced
  • Swap pecans for 1 cup toasted pistachios
  • Add 1 cup white chocolate chips

Trail Mix Version

  • Reduce butter to 1 1/2 sticks
  • Add 1/4 cup creamy peanut butter
  • Stir in 1 cup M&M’s

German Chocolate Version

  • Replace cranberries with 2 cups sweetened shredded coconut
  • Replace pecans with 2 cups dark chocolate chunks
  • Optional: Drizzle with caramel after baking

Instructions
 

  • Preheat your oven to 350°F and position a rack in the middle. Line baking sheets with parchment paper.
  • In a medium bowl, whisk together the flours, oats, pecans, and cranberries.
  • Using a stand mixer, cream the butter, sugars, salt, baking soda, cinnamon, and vanilla extract on low speed until combined, then increase to medium and mix for about 30 seconds.
  • Add the egg and mix until smooth. Gradually incorporate the dry ingredients until a stiff dough forms.
  • Portion out 2-tablespoon-sized scoops of dough, placing them 2 inches apart on the baking sheets. Flatten each scoop to about 1/2-inch thick discs.
  • Bake for 12 minutes, until the edges are lightly golden but the centers remain soft. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack.
  • Store in an airtight container at room temperature for up to 2 days.

Notes

  • To make ahead, freeze the dough in portioned scoops for up to 6 months and bake directly from frozen.
  • Experiment with ingredient variations for unique flavors or dietary preferences.
Keyword cranberry pecan oatmeal cookies, dessert recipes, easy cookie recipes, oatmeal cookie recipe, triple-oatmeal cookies with variations
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