These dark chocolate cranberry pecan oatmeal cookies are a serious upgrade on the classic oatmeal cookie — chewy, hearty oats loaded with rich dark chocolate chunks, tart dried cranberries, and toasty pecans in every single bite. They’re the kind of cookie that feels a little more grown-up and sophisticated but still delivers all that cozy, satisfying warmth you want from a homemade bake. The combination of sweet, tart, bitter, and nutty is genuinely hard to beat. Make a double batch — they go fast, and they freeze perfectly for whenever the craving strikes.
- • Swap: Use old-fashioned rolled oats rather than quick oats for a chewier texture and more pronounced oat flavor throughout.
- • Make-ahead: Refrigerate the cookie dough overnight for a richer flavor and slightly thicker baked cookie with better spread control.
- • Storage: Store in an airtight container at room temperature for up to 5 days; they stay chewy and soft the whole time.
- • Variation: Swap pecans for walnuts and add a teaspoon of orange zest to complement the cranberry for a festive holiday twist.
- • Serving: Serve slightly warm with a cold glass of oat milk — the dark chocolate stays melty and the textures are absolutely perfect together.
I wanted to bake up a new cookie.. but not just any old cookie, one packed with lots of goodness and leaves me feeling satisfied.. so say hello to my new favorite cookie ๐ These dark chocolate cranberry pecan oatmeal cookies are nothing short of wonderful, every bite is scrumptious and they are a nice filling cookie as well, 3 smart points each but I promise you it is 3 points well spent ๐
Dark chocolate cranberry pecan oatmeal cookies
Ingredients
- 1/4 cup brown sugar
- 1 Tbsp melted butter
- 1/4 cup unsweetened applesauce
- 1 egg
- 1 egg white
- 1 tsp vanilla
- 2/3 cup flour
- 1 1/3 cup oats, I use Quaker oats similar to quick oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp cinnamon
- 3 Tbsp chopped pecans
- 1/4 cup dried cranberries, I cut mine up into smaller pieces
- 2 squares, 20g Lindt 70% dark chocolate, broken into pieces
Instructions
- Spray a cookie sheet and preheat oven to 350F.
- Using an electric mixer, in a bowl beat together your brown sugar, melted butter and applesauce for 1 minute, add in your egg, egg white and vanilla and continue beating 2 minutes.
- Stir in your flour, oats, baking powder, soda and cinnamon.
- Fold in your pecan pieces, cranberries and chopped dark chocolate (I broke mine up in a small bag using a heavy glass)
- Drop by heaping Tbsp onto cookie sheet, you can press down slightly on cookies if you want, I choose not to.
- Bake in oven for approx 12 minutes, let cool 5 minutes.
- Best stored in sealed container in fridge,
- Makes 20 cookies at 3 smart points each (2PP)
- Nutritional info, per cookie.. Calories 76...Fat 2.3g..Sat fat 0.9g... Carbs 12.2g...Fiber 1g..Sugars 4.8g...Protein 1.8g
I would like to increase the protein content…could I add a scope or two of whey protein powder?
Hi Jane, sure, I don’t see why not, maybe add a little less oats to accommodate so they are not too dry.