Cranberry Pecan White Chocolate Oatmeal Cookies

You'll find a complete list of ingredients with quantities in the recipe card below. But before we get to the full recipe, here are a few notes about the ingredients.

• butter, softened to room temperature. Your butter needs to be softened but not melted, so it will cream properly with the sugar
• brown sugar, or coconut sugar gives the best flavor to these cookies.
• egg, at room temperature
• pure vanilla extract
• gluten-free flour blend. I recommend Cup4Cup brand
• rolled oats, certified gluten-free, if necessary
• cinnamon
• baking soda
• sea salt, or Kosher salt
• pecans, coarsely chopped
• dried cranberries
• white chocolate chunks or white chocolate chips

Here's an overview of what you'll do to make this recipe perfectly. You'll find complete instructions in the recipe card at the end of this post.

• Chop the add-ins for these oatmeal cookies: pecans, dried cranberries, and white chocolate.
• Cream the butter and brown sugar until fluffy, add the eggs and vanilla extract and mix, then add the dry ingredients (gluten-free flour, rolled oats, cinnamon, baking soda, and salt) and mix until combined.
• Stir in the add-ins, then drop by tablespoonfuls (or use a cookie scoop) onto a baking sheet lined with parchment paper or a silicone mat.
• Bake for 8 minutes, remove from the oven, slam on the counter 3 to 4 times to slightly collapse the cookies, and return them to the oven for another 3 minutes or until the cookies are golden brown.
• Remove from the oven and let them cool on the baking sheet for 5 to 10 minutes, then cool completely on a wire rack.

Feel free to substitute different nuts for the pecans or use semi-sweet chocolate chips instead.

This recipe is similar to my recipes for Gluten-free Cherry Coconut Oatmeal Cookies and Cherry Chocolate Oatmeal Cookies.

👍🏼 Helpful Cookie Baking Tips

• Make sure your butter and eggs are at room temperature so they combine easily with the other ingredients.
• Use quality chocolate. It really will make a difference in the final taste.
• Make all the cookies the same size so they will bake evenly. The easiest way to do this is to use a cookie scoop.
• Use a sturdy baking pan to ensure even cooking.
• After baking, let cookies cool on the baking sheet for 5 minutes, then carefully transfer to a wire rack to cool completely.

To store: Store at room temperature in a covered container.

Freezing instructions: You can freeze these either baked or unbaked. To freeze unbaked, form cookie dough balls on a baking sheet, freeze until solid, then transfer the frozen dough balls to an airtight container. When you're ready to bake, arrange them two inches apart on a lined baking sheet. Bake as directed, adding 2 to 3 minutes to the baking time.