These Oatmeal Cranberry Pecan Cookies have a chewy, moist consistency and are packed with a mix of favorites: rolled oats, chocolate, pecans, and cranberries. Perfect for holiday baking!
Recipe and photos updated December 20, 2015.
The holidays have crept up on us. Well, maybe just me. I’ve seen holiday recipes on Pinterest since July. Here’s a tasty recipe for some Oatmeal Cranberry Pecan Cookies.. some chocolate got in there too!
This recipe must be attributed to my two fellow partners in crime tonight who both appreciate oatmeal-based cookies as much as I do.
Next time, we plan on enjoying these with a mug of decadent dark hot chocolate. For now, some hot tea will do. It’s not really December yet, anyways.
And as a sidenote, for those of you who are serious cookie lovers, I recommend investing in a nonstick silicone baking mat to fit a regular baking sheet (affiliate links). I use these for baking cookies, roasting veggies, baking fish, and more – and it makes clean up a breeze without any need for greasing the pan!
- ¼ cup unsalted butter
- 6 tablespoons neutral flavored oil (canola, melted coconut, etc.)
- 1 teaspoon vanilla extract
- ½ cup granulated sugar
- ¼ cup plus 2 tablespoons brown sugar
- 1 large egg
- 2 cups old fashioned oats + ¼ cup hot water
- 1 cup all purpose flour
- 1 tablespoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup each: dried cranberries, chopped pecans, chocolate chips
- Preheat the oven to 350.
- In a bowl, combine butter, oil, and vanilla. Mash until butter is soft. Add in sugars and stir to cream them together, and then stir in an egg.
- In a separate bowl, combine oats and hot water and let it sit for 5 minutes until oats are slightly softened. Add them to the wet mixture.
- Add in flour, cinnamon, baking soda, and salt, and stir to combine it all with the wet mixture. Add in your mix-ins (no more than 1 cup of total assorted mix-ins).
- Refrigerate dough for at least 10 minutes.
- Measure out tablespoon-sized cookies, and bake them onto parchment lined cookie sheets for 12 minutes, or until the bottoms are golden.
- Let the cookies cool fully before removing them from the baking sheet.
You can use your cup of mix ins like you please- if you don’t like pecans, just add more cranberries, chocolate, or a whole other tasty addition.
I’ve also made these with walnuts and dark chocolate chips and cherries and they’re also wonderful!
Looking for more wholesome fall desserts? Try my:
- Pumpkin Blondies with Chocolate Chips: a chewy, moist favorite!
- No Bake Pecan Pie Balls: perfect for snacks when you don’t want a sugar crash
- Walnut Basil Shortbread Cookies: these are sweet and earthy, and a fun different option for cookie swaps
- Almond Joy Macaroons: Who doesn’t love a coconut macaroon dipped in chocolate?
- Chewy Spiced Molasses Cookies: I could eat a whole batch of these with a glass of milk!
Happy last day of November,
Marisa
petit4chocolatier says
These look stunning and scrumptious!! I love the oatmeal, cranberries, and pecans.
uprootfromoregon says
Me too!! I had to give some of them away to avoid eating them all : ) you can also play around with sliced almonds, raisins, chopped dates, etc!
Ann says
I made the Oatmeal, Cranberry, Pecan cookies today (didn’t add the chocolate chips) and they really are quite good ! They felt and tasted “Healthy.”
Brenda says
Is a Tablespoon of cinnamon correct?
Marisa says
Yes, it is 1 tablespoon of cinnamon.
Kay says
I’m wondering if you can make these cookies using an electric mixer or do you make them all by spoon?
Thanks
Kay Schultz
Marisa says
Up to you, Kay! I don’t have a mixer so I do it by hand.
Nancy says
I told my husband that these were so good that I am never making them again…I could not stop eating them! Fabulous cookie and great for the holidays!
Uproot from Oregon says
Thanks, Nancy! Glad to hear you enjoyed them!
Jennifer Perman says
Since I discovered this recipe, I bet I’ve made them 10 times already. My family just loves them!! I made them exactly like the directions, except I added walnuts instead of pecans and I bumped up the add-in’s to 1/3 cup. Turns out perfect, thanks so much for the great recipe!!
Marisa says
Hi Jennifer – Thanks for sharing your review and your addition of walnuts! I am so glad to hear that you love them and that your family is enjoying them 🙂
Jennifer says
I tried making things cookies and followed the recipe to a “T”. However they turned out flat like a lace cookie. I knew something couldn’t be right when my mixture didn’t look anything like yours in the picture. I added a little more oats and flour to bulk up the mixture, but they still were flattening but not as much. I refrigerated the dough and still had no luck. Ended up spreading the mixture out on a sheet pan and baking. I like the taste as they are not to sweet. However, I think I will have to play around with the mixture or find another recipe.
Marisa says
Hi Jennifer – I am so sorry to hear these didn’t work for you! I will retest this recipe once I get the chance, but I have had success with it in the past. I’m glad to hear you were able to salvage the dough and still enjoy it though!
Jennifer Davis says
I doubled this recipe and can’t believe how runny it is! Never had cookie dough this runny! I feel like I may have to put it in a l3 x 9 inch cake pan and make a cranberry nut cake!!!! Or bars!!!! There’s no way these cookies will turn out!!!! I’m wondering if I should add more oats and more flour or cranberries or pecans but afraid I will ruin them…Sorry this isn’t working out for me!!!!
Marisa says
Hi Jennifer: I hope you got my email with more suggestions but here is my recommendation since you are dealing with a different consistency than I noted in the recipe.
I would recommend 1/4 cup to 1/2 cup extra flour to begin with, and then refrigerate the dough for an hour so the added flour can absorb moisture. I can’t confirm since I can’t see/feel the consistency you’re describing. Please let me know what you try and I will do my best to retest this recipe based on your comments.
DiB says
You did something wrong. I doubled the recipe without problem!
Tracy Packard says
I haven’t tried them yet. But I have a question.would the oatmeal and water mixtures need to be drained.
Marisa says
No, they would not! Hope that clarifies the recipe for you!
DiB says
No need to retest. The cookies bake perfectly with your recipe posted.
DiB says
You did something wrong. Review the measurements of the ingredients.
There is no way that the cookie dough will spread out over the cookie sheet if ingredients are exact.
Try to make them again, You re missing out on something delish!
Ashley Anderson says
I made these cookies for a pot luck and they turned out very yummy. I melted my butter and creamed it with the brown sugar and granulated sugar and then added the remainder of the ingredients. I was a little skeptical with adding the water to the recipe and think that next time I will reduce the amount of water used. However, I did add boiling water and that may have made a difference with the cookies not flattening out because the oats could absorb some of the water and thicken up. Living in Georgia, I also needed to adjust the cooking time of the cookies because 12 minutes was too long. I would suggest setting your timer to 10 minutes for the first batch that bakes and then adjust the time accordingly to get the desired degree of doneness. Thanks Ms. Marissa for a great cookie suggestion.
Marisa says
Thanks for all your feedback, Ashley! Yes – the water helps the oats plump up. I definitely need to make them again this holiday season and will check the baking time again!
Liz @ The Clean Eating Couple says
The new photos on this look fabulous! This recipe is totally up my alley – need to give it a try 🙂
Marisa says
Thanks Liz! You have to try them – they’re a favorite!
Sally says
Hi
I made these cookies today.
I followed ever step on The way.
But:
1. The color was brown like cinnamon powder
2. After 12 mins. They were still soft cooking
Undercooked.
I raised the oven temp 400 – 7 mins. Still soft
took them out anyway, then they turned crispy, but now they
Were really too dry. Please advise. Need to try another time
The color was no where looking like your photo.
Marisa says
Hi Sally – So sorry to hear they did not turn out well for you! Be sure to chill the dough as mentioned, and then they shouldn’t need the additional time in the oven as you described. I remove them when they are still soft-baked, since the heat from the baking sheet continues to cooking them a bit until they cool and thats what keeps them soft. I have tested these cookies several times with the instructions exactly as described – I hope you have success next time!
DiB says
I made them per the recipe and they turned out great! Check your measurements and ingredients…….
Angie says
Hi Marissa
This recipe looks fabulous!! However, I do have a question before I try them out….Did you use the quick cooking oats or the regular ones that take longer than 3 minutes to cook? Sorry, but I just want to be absolutely certain before I start! Thanks, so much!
Marisa says
Hi Angie – I always use old fashioned oats (the regular oats) in my recipes unless noted. Enjoy your baking and I hope you love the recipe!
Kathy says
Can you use fresh cranberries?
Marisa says
Hi Kathy – This recipe has not been tested with fresh cranberries, so I can’t say for sure.
connie says
Great question Angie, as I read failed comments my thoughts were they used minute oats instead of old fashion. It will make a difference. The recipe calls for old fashion oats. These cookies look awesome !!!!!!
Marisa says
Hi Darlene – Sorry to hear these did not work out for you! I have tested them several times, and had success, so I am not sure how to troubleshoot what went wrong. Sorry to hear that it wasn’t what you expected.
Linda Storey says
How much hot water should I use to soak the oats?
Marisa says
Hi Linda, Per the recipe ingredients, you’ll be combining 2 cups old fashioned oats + ¼ cup hot water. Hope that helps!
Deanna Leittl says
Just finished making these cookies. They are delicious and they turned out perfect, just like the ones pictured.
Marisa says
Hi Deanna – So glad to hear you enjoyed them! Thanks for leaving a comment!
Tracey says
I am about to remove dough from the fridge and am anxious for the result! I substituted white chicken chips instead of regular choc chips/ excited to see how they will turn out!
Marisa says
Enjoy, Tracey! I love your substitute idea! Sounds delicious with white chocolate chips.
Shelley H says
I was worries about mine coming out flat like other people had posted. I followed the directions and they turned out perfect – fluffy and delicious!! Thanks so much for sharing the recipe.
Marisa says
Hi Shelley – So glad to hear they turned out well for you!
Mary says
Made these they were really good! Not too sweet so my kids liked them although they perfer sweeter but I like them just how they are.
Marisa says
Glad to hear the sweetness was perfect for you, Mary! Enjoy the holiday week with your kids.
Kandra says
These were great! Just the right amount of sweet. I baked half and put half the dough back in the fridge. I then baked the other half after the 1st were done. I noticed the 2nd batch was better and fluffier.
Marisa says
Hi Kandra! Glad to hear you enjoyed the recipe, and it is helpful to hear that feedback. Letting cookie dough sit always makes for better incorporated dough and fluffier cookies! Enjoy.
Meredith Greene says
okay the problem with these is I’m on cookie number three, and counting!!! They are AMAZING!! Thanks for the recipe
Marisa says
Hi Meredith – So glad to hear it! There’s no problem with enjoying a few 🙂
Natalie says
Can I leave dough in fridge over night?
Marisa says
Hi Natalie! You should be able to – I have not tried this method, but I recommend keeping it the dough covered in the fridge. If you try it, let me know!
Diana says
I would love to make these for a cookie exchange but am frustrated that so few cookie recipes on Pinterest have the number of cookies the recipes makes. I need 3 dozen. Can you tell me how many this makes instead of number of servings? Thanks!
Marisa says
Hi Diana – This recipe makes 28-30 cookies, which is 1 serving for cookie. I hope that clarifies!
Susan Allen says
Hello-I made the dough in November and froze it, I thawed them overnight and baked them last night. They were perfect, a little cake-cookie! They are fantastic. Thank you so much for sharing. Happy Holidays to you and yours!?
Marisa says
Hi Susan – So glad to hear it baked well from thawed, thanks for sharing! Happy holidays to you as well! Enjoy the cookies.
Jane McClelland says
No one has asked if this recipe can be made with plant based butter and gluten free oats and flour. I’d hate to waste expensive ingredients on failed cookies. A family member has celiacs and dairy allergies. I search Pinterest constantly to try and find recipes that won’t make her sick!just meat and vegetables gets tiresome after a while on her highly restrictive diet
Marisa says
Hi Jane – There are plenty of website dedicated to dairy free + gluten free recipes. I do not cater my recipes, but all my recipes are easily adaptable with certified GF oats and plant-based butter, for example. Though I haven’t tried it, you should be able to substitute the small amount of flour in this recipe with a cup-for-cup GF blend.
mona says
I made these cookies today, they are great. However, I do think they would be good in a 9×13 pan. They turned out perfect and fluffy. Cake Like, or taste like a muffin in a cookies form. I only added 1/4 cup of graduated sugar so they would not be sweet cookies, and would do that again with the 9×13 pan. Thank you, so glad I tried them.
Marisa says
Hi Mona – Changing the amount of sugar in the recipe affects the texture, so it makes sense that they came out differently. Thanks for letting me know your changes and how they turned out!
Rosi says
I made these cookies today, they are absolutely delicioious and so easy to make. Going to be a family favourite.
Marisa says
Hi Rosi! So glad to hear you and your family are enjoying them. Thanks for letting me know!
Elizabeth says
I know this is the questions you don’t ask but do you have the calorie and sugar carbs that kind of things! ?
Marisa says
Hi Elizabeth! I haven’t calculated the nutritional information for this recipe, but you can find several nutrition calculators online if that is important to you. They are packed with wholesome ingredients but still a sweet treat 🙂 Enjoy.
Joan Buell says
Chilled the dough overnight and they came out yummy!
Marisa says
Glad to hear you enjoyed the cookies, Joan!
Sally Black says
This recipe is definitely a favorite! I used the coconut oil with walnuts, cranberries and dates and followed the steps exactly. As soon as they came out of the oven I also sprinkled cinnamon sugar over them. A little bit naughty I know… but yum!
Marisa says
Hi Sally – Thanks for letting us know your substitutions!! I love the idea of using dates and topping them with cinnamon sugar. Yum!
(P.S.I also moved your review onto the recipe page so others could see it!).
Maureen says
Do you think you can use apple sauce instead of all
That butter and oil or would that make it like a cake
I see in many cake recipes you can substitute oil for applesauce but never seen it With cookies
I am just trying to make it more healthy
Marisa says
Hi Maureen – I have not tested this substitution. I do think it would make the cookies cakey and potentially have issues holding together since there wouldn’t be enough fat in the recipe. Do report back if you try it.
Cindy says
These are sooo good! Only thing I did different was I used beaters to cream the mixture instead of a spoon. A 5 star recipe!
Carol says
Is there anyway to make these vegan
Marisa says
Hi Carol, I have not attempted making these vegan, but you could try substituting in vegan butter and a flax egg and let me know how they turn out!
Anna says
I baked these this evening. I used all cranberries, they were great. I will definitely make them again. Thank you!
Marisa says
Thanks for letting me know you enjoyed them! Glad to hear it!
Ellise says
I made these cookies today for my husband, who loves oatmeal raisin cookies. He does not like chocolate so I used half and half cranberries and pecans. They were wonderful! But, as someone else said, mine were dark, not light brown like the picture. Could the tablespoon of cinnamon cause the color difference? Anyway, thanks for the recipe.
Leslie Fay says
First off I don’t like choc chips in my oatmeal cookies so I deleted the choc and nuts and just added 2/3 cup of dried cranberries. Instead of water I used orange juice and added the zest from the orange as well. The orange flavor was great. I do think that the 1/4 cup of liquid was not quite enough(just a hair dry) so I probably will make 1/3 cup next time. They are definitely worth making
Mimi says
These cookies need a lot more baking time than posted, at least 25-30 min
Marisa says
I’m glad to hear they worked out for you! Oven temperatures vary – I bought an oven thermometer for this reason! – so all baking times are estimates.
DiB says
It must be your oven. Suggested baking time made for perfect cookies.
Sharon says
These cookies look delicious! Could gluten free flour be substituted for the all purpose flour? If so, what flour or flour blend and would other changes be needed to the recipe? Thanks.
Marisa says
Hi Sharon! Unfortunately, I have not tested these with a gluten-free flour blend so I’m unsure how they would come out. I would recommend finding an oatmeal cookie recipe that has been tested with GF flour and adding cranberries/pecans to it.
DiB says
Love the recipe- as is – no changes,
Marisa says
Thanks for all your feedback and glad to hear they worked out for you! Enjoy the cookies.
Judy Felman says
Can I make the dough, freeze it and bake the cookies closer to Christmas?
Marisa says
Hi Judy – I have not baked the dough from frozen – you may just have to adjust baking time. Enjoy!
Lisa says
I made these cookies and had to flatten them because they weren’t baking like a chocolate cookie would spread as it bakes. How are these cookies suppose to be placed on the cookie sheet? Sliced in small amounts after being in the frig in a mound form or like peanut butter cookies?
Marisa says
Hi Lisa – what size cookies did you make? This recipe indicates tablespoon sized dough, which spreads enough, but if you made big balls of dough that might be why it wasn’t working. Hope they were still enjoyable!
Nan W says
Is the 1 Tbsp of cinnamon correct ?
Marisa says
Hi Nan – Yes, it is correct. I love the flavor cinnamon, but feel free to start with 1-2 teaspoons if you prefer.
Susan Donohue says
These are great! Thank you for sharing the recipe. Used equal parts dried cranberry and pecans. Delicious!
Mary says
Hi have a question can you freeze the remaining cookie dough? Thank you.
Marisa says
That should be no problem! I would shape them before freezing so you can easily bake them from frozen. You may have to adjust the baking time for frozen dough with an additional minute or two.
Sarah says
Perfectly delicious! I have made this recipe several times now and the cookies always turn out soft and yummy! Thank you for sharing this recipe!
Marisa says
I’m glad to hear it, Sarah! Thanks for letting me know.
Becki Burr says
It was fun to see this recipe with these ingredients combined. Here’s my recipe…been making them for a few years. People are always begging me for them. Kosher salt is a great secret to enhance the flavor. I have a gas convection oven and 15 minutes for the huge cookies is perfect, every time. I never chill the dough…bake it right away.
340g shortening. 170g shortening
2 c (454g) Brown sugar. 1 c Brown Sugar
1 c (227g) White Sugar. 1/2 c White Sugar
2 eggs. 1 egg
1/2 c water. 1/4 c water
2 t vanilla. 1 tsp vanilla
2 c flour. 1 c flour
2 t kosher salt. 1 t kosher salt
1 t soda. 1/2 tsp soda
6 c rolled oats
ADD INS 3 c rolled oats
1 1/2 c choc chips, 1 c choc chips
1 c pecans, 1/2 c pecans, Craisins
1 c chopped Craisins
Use large scoop. Makes 28 cookies 🍪
350* convection. 15 minutes
Small recipe makes 14 large cookies.
VARIATION
Add 1 c choc chips and an 8oz bag of Heath Milk Chocolate Toffee bits. Top with salt flakes.
Becki says
Whoops…2 recipes squished together. Large batch and small batch
Shelley Phelps says
My question is on the oatmeal cranberry pecan cookies I only have quick-cook oats is there any adjustments that I should make that would make that okay to use or do I need to get regular oats?
Marisa says
Hi Shelley – I recommend sticking to the recipe since I haven’t tested it with quick oats.
Karen says
I took a chance and made these cookies for a church bake sale without testing them first, but I made sure to read the recipe over several times. I made two separate batches rather than doubling the recipe. I kept a dozen for myself because my husband and I both thought they were great. I only used a teaspoon of cinnamon because I thought it was a mistake. Next time I will try it with a tablespoon as written in the recipe. I thought it was a little odd that you didn’t say to use a mixer for the recipe. I never heard the term “mash”ing butter, especially with oil in the same bowl. I had to put my KitchenAid on 5 to get the butter “mashed” with the oil. It looked very strange…but it worked. Also, putting directions for preheating the oven at the beginning of the recipe, when you are asked to refrigerate the dough for at least 10 minutes, was in the wrong place. I didn’t turn my oven on until shortly before I took the dough out of the frig. Regardless, these are super cookies that I will definitely make again. Thanks!!!
Marisa says
Glad you enjoyed, Karen! Thanks for your comment.
Bianca says
Could I use fresh cranberries?
Marisa says
Hi Bianca! I haven’t tested this recipe with fresh cranberries, so I’m unsure, but I would imagine it would introduce more liquid to the recipe as they cooked which isn’t ideal.
Kathy J. says
Has anyone tried freezing these cookies? Wondering how they would be.
Marisa says
Hi Kathy! I have not frozen these pre-baking, but I have frozen them once baked and they do well. If you want to try to freeze them before baking, be sure to shape them and freeze them flat before adding them to the bag. You may have to add a minute or two to the baking time when baking from frozen.
Marianne Hoskins says
These are so good! Can they be frozen after baking?
Marisa says
I’m so glad to hear you enjoy them, Marianne! Yes, they can be frozen after baking – I would wrap them in plastic wrap and place them in a freezer bag or container, and then allow them to defrost fully before enjoying so that the frozen cranberries and pecans don’t hurt your teeth.
Marie says
These cookies are soooooo good. They are my new favorite cookie. I will definitely be making these again.
Marisa says
Thanks for leaving a comment, Marie! I’m so glad you enjoyed!
Cindy Milner says
These are my guy’s new favorite! I like them too but he LOVES them…
My only change was unsweetened coconut instead of chocolate chips. This is a great recipe. Thank you for sharing!
Marisa says
Coconut sounds delicious, Cindy! Glad you enjoyed the recipe.
Carol says
These are wonderful. I put in cinnamon chips instead. Everyone loved them. Thank you
Marisa says
Awesome, Carol. I love the idea of cinnamon chips – I’ll have to try that as well! Thanks for leaving a comment.
Becky says
I made these cookies last week for Christmas, OUTSTANDING! I didn’t change anything, made them as the recipe states. So very good, making them again this weekend for guest! Thanks for sharing
Marisa says
Thanks for the kind comment, Becky – I’m so glad you loved these!
Ginger says
I made these tonight and love them! I had fresh cranberries so ended up subbing 2/3 C for the dried. They are a great combination of tart with the sweetness of the dough and chocolate chips. This may be my new go-to cookie! Thanks for the recipe!
Marisa says
Thanks for letting me know how they turned out with fresh cranberries, Ginger! Glad you enjoyed.
Laurel says
Enjoyed them a lot. I didn’t add chocolate chips, just more cranberries. Turned out soft and I loved the brown sugar and cinnamon. I was more flat than what I like.
Marisa says
Thanks for your feedback, Laurel! I’m sure they turned out great with all cranberries.
Aileen Shea says
These cookies came out great! I didn’t have nuts so I used a coastal berry trail mix from Costco. It has almonds, cashews, dried blueberries, dried cranberries, and yogurt chips. I picked out the nuts & gave them a quick rough chop and I also added coconut. Thank you! I did add a little more water & a few minutes more bake time otherwise recipe is perfect & the tablespoon of cinnamon is spot on!
Marisa says
I’m so glad you enjoyed, Aileen! Thanks for letting me know the trail mix was a success.
Tammi Key says
This is an awesome cookie I have made 5 batches in less than a week for co-workers , friends, and family.
I absolutely love it.
Marisa says
How wonderful, Tammi! You have some lucky coworkers and friends!
Connie says
I would like to make the oatmeal cranberry cookies but can’t use chocolate or nuts. Can I increase the cranberries? My husband is allergic to chocolate and we don’t like nuts
Marisa says
Hi Connie – You can do that or use other mix ins of your choice!
Linda G. says
Came out terrific. I used quick (minute) oats. Baked a few extra minutes. Perfect!
Marisa says
Thanks for your feedback, Linda!
Linda says
Just made these little gems for the 1st time…wanted to use up left over fresh cranberries from holidays…i chopped them up a bit as well…came out just fine! Also needed to bake another 3 minutes more. Everything else i followed exactly. Hubby and i enjoyed very much. Will be going into FAVS File!
Marisa says
I love the idea of substituting fresh cranberries! Thanks for the comment, Linda!
Carol says
This is a great cookie recipe and will be very easy to Veganize. Thanks!
Marisa says
Glad to hear it, Carol! Enjoy.
Vanessa R. says
These are excellent! And so easy – no special equipment required. I used coconut oil and white chocolate chips with pecans and cramberries. I had salted butter only, so reduced the salt by half. Baked for just under 15 min. Perfect!
Marisa says
Glad to hear it!
Angie says
This recipe sounds wonderful and plan on trying it. I have read several posts which say they have been flat. If you live at altitude like I do please remember that altitude does some strange things when baking so you will need to play around with the ingredients and baking time a little to get them to turn out. Can you use Pre-mixed dough like Betty Crocker Oatmeal cookies mix and just add nuts and cranberries and cinnamon? When you live at 8500ft. You have to cheat sometimes.
Chi says
I baked the cookies this morning and they are amazing. I pretty much followed the directions to a tee, except I left the dough in the frig overnight. They came out perfect! The taste and color of the cookies was on point. My suggestion for bakers that had issues is to please verify your measurement of the ingredients. There is no way the cookies will not turn out like you bought them from bakery if you follow the directions.
Marisa says
I’m so glad that you loved them! Thanks for posting how they turned out for you!
Angie says
OLD Fashioned Oats…for those that had a problem
Carolyn Carnegie says
I’m usually a good cook, but my cookies came out salty and flat. All my good ingredients were for nothing. I did see where I should have refrigerated the dough before baking, but still. I doubled it and checked my measurements. I don’t even know if I want to try them again, but everyone seems to have had good results.
Lori says
Made these for my grandson’s tennis team. Ever see 30+ hungry teenage boys after school? A triple recipe was gone in minutes. Guess they were “acceptable “. The adults were impressed also. Thank you
Pat J says
This looked like a good, hearty cookie recipe so I had to give it a try. Very good. I’ll make these again.