Cranberry-Pecan Oatmeal Cookies
JBF Member, Santa Fe, NM
This recipe for flavorful, chewy oatmeal cookies was given to us by JBF Friend member Claire Lichtenstein of Santa Fe, New Mexico. A former pastry chef who continues to impress family and friends with her superb sweets, Claire decided these homey cookies were the sort of thing James Beard would have taken on a picnic.
- 1 cup all-purpose flour
- 1 cup cake flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 3/8 teaspoon ground cloves
- 3/8 teaspoon allspice
- 1/2 pound (1 cup, or 2 sticks) unsalted butter, at room temperature
- 1 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup chopped pecans, toasted
- 1 1/2 cups old-fashioned rolled oats
- 1 cup dried cranberries
Preheat the oven to 375°F. Line two cookie sheets with parchment paper. Place the cranberries in a small bowl. Sift together the flours, baking soda, salt, cinnamon, cloves, and allspice. Set aside.
Beat together the butter and sugars until creamed. Add the eggs, one at a time, beating after each addition. Beat for 2 or 3 minutes on high until light and fluffy. Add the vanilla. Stir in the sifted dry ingredients and, just before they are thoroughly mixed, add the pecans, oats, and cranberries. Stir well to evenly distribute the ingredients.
Spoon heaping tablespoons of the batter onto the prepared cookie sheets, leaving about 1 1/2 inches between the cookies. Flatten slightly with the back of a spoon. Bake for 9 to 12 minutes, until golden brown. Cool a minute or two on the cookie sheet before transferring to a rack to cool completely.