Cranberry, Oatmeal, Pecan Cookies

Sometimes, you just gotta make some cookies. When your time comes, try this recipe.

Jump to Sections of This Recipe:
Cooking Time
Nutritional Information
Dietary Adjustments

Click Below for Recipe

Cooking Time
10 minutes prep, 8-10 minutes cook time

Servings About 20 medium sized cookies

About $10 total/$0.50 a serving, depending on what you already have at home

*Note: Like a true Portland hippy, I buy mostly organic ingredients from my local co-op and occasionally Whole Foods Market. Cost can vary greatly depending on where you buy your food and what quality of food you buy. As a farmer’s daughter, I highly encourage you to support local farmers and sustainability efforts. Even if it is more expensive now, it pays off in the long run.

Nutritional Information* Per serving: 140 Cal, 8.9 fat, 55mg sodium, 14g carbs, 8g sugar, 1g fiber, 1.5g protein, 3% Vitamin A, 0% Vitamin C, 1% calcium, 2% iron

*Note: This is based on an online nutritional calculator and is in no way official or guaranteed to be accurate.


  • 1 egg
  • 1 1/2 tsp vanilla
  • 1 stick (8 tbsp) butter, room temperature
  • 1/2 c. sugar
  • 1 c. flour
  • 1/2 tsp. baking soda
  • 1/2 c. thick cut oats
  • 1/2 tsp. salt
  • 1/2 c. dried cranberries
  • 1/2 c. coursely chopped pecans

Dietary Adjustments

Bob’s Red Mill makes excellent gluten free baking flours and oats if you want to make this recipe gluten free. If you have nut allergies, you can keep the crunch by omitting the oats and pecans and adding 1 cup granola instead. To make the dish vegan, use dairy free margarine instead of butter and egg substitute, such as ground flax seed mixed with water.


Preheat the oven to 350˙F.

Mix together the egg, vanilla extract, butter and sugar until well blended and smooth.

If, like me, you always get too antsy to wait for the butter to make it to room temperature, you can put it on the oven for a bit to soften it.

Turns out I didn’t soften it enough.

After softening the butter a bit more.


In a separate bowl, mix together the flour, baking soda, oats and salt until well blended.

I love this bowl. My mom got it for her wedding and I stole it.

Slowly the dry ingredients in to the butter and sugar mixture just until blended.


Carefully fold in the cranberries and pecans (or granola).

It may be tempting, but don’t eat all the dough right now.

Place spoonfuls of dough on a cookie sheet far enough apart so they can expand properly and cook for 8-10 minutes until they’re crisp and brown on the outside. Enjoy the glorious wonderment that are fresh baked cookies.

About Queerie Bradshaw

Lauren Marie Fleming is a writer, speaker and motivator known for her intimate, informative and often hilarious look at sex, relationships and body-image. Lauren runs the critically-acclaimed blog, writes for major news sources including VICE, Nerve, Huffington Post and Curve, and is the author of her memoir Losing It: My Life as a Sex Blogger. In 2013, Lauren founded Frisky Feminist Press ( as a way to enhance conversations about sexuality through educational guides, online classes and entertaining publications. A law school graduate, Lauren has spoken all over the United States and is internationally recognized for her dynamic, engaging style. In everything she does, Lauren’s goal is to educate, remove stigmas and encourage people to achieve their desires.
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One Response to Cranberry, Oatmeal, Pecan Cookies

  1. Kate says:

    Why do I not make more “farmer’s daughter” jokes around you? I should really up the frequency with them. 😉

    Mmmmmm cookies…

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