TIny New York Kitchen: Oatmeal Cranberry Pecan Cookies

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By Victoria Hart Glavin of Tiny New York Kitchen

I love my oatmeal cookies to be chewy, and this buttery dough delivers just that. Make sure to use old-fashioned rolled oats rather than quick-cooking oats. These Oatmeal Cranberry Pecan Cookies are the perfect holiday cookies.


1 cup Butter (Softened)

1 Cup Brown Sugar

3/4 Cup Sugar

3 Eggs (Room Temperature)

2 Teaspoons Vanilla Extract

1 1/2 Cups Unbleached Flour

1 Teaspoon Ground Cinnamon

1/8 Teaspoon Ground Nutmeg

1 Teaspoon Baking Soda

3 Cups Old-Fashioned Rolled Oats

1 1/2 Cups Dried Cranberries

1 Cup Chopped Pecans

Preheat your oven to 350 degrees.

Line two baking sheets with parchment paper. If you don’t have parchment paper then grease them. In large-size bowl, beat butter, brown sugar, and sugar for 4 minutes. Beat in eggs and vanilla for 2 more minutes until fluffy.

Add flour, cinnamon, nutmeg, and baking soda. Mix just to combine. Stir in oats, cranberries, and pecans.  Drop heaping tablespoons of dough onto prepared baking sheets. Space cookies 2 inches apart.

Place in oven for 10 minutes, just until edges are starting to turn golden and middles are barely firm. Make sure not to over bake.  Remove from oven and let sit on baking sheet for 1 minute before removing. Carefully transfer to wire racks to cool completely. Repeat with remaining dough. Store in airtight container for up to 1 week. Makes 6 dozen cookies.

Prep Time: 20
Cook Time: 10
Total Time: 30
“Work With What You Got!”

Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.