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Cooking Notes
Nina
2nd time making these. I used 3/4 cup AP flour to 1/4 cup whole wheat pastry flour & took out 2 tablespoons EACH from the white & brown sugars. These are now not so sweet.
Nina
These were good, albeit a bit sweeter than I like. Next time, I'll knock back on the sugars by a few tablespoons to see if I can make them less sweet.
Picacho 77
I like these cookies, though next time I will use a larger scoop. Be forewarned, they don't spread a lot so a smaller scoop will yield a smaller cookie than some recipes. Also I'm hoping that the larger cookie will be a bit less crisp. I am surprised that the inclusion of the oats didn't result in a chewier result. Even so I will be making them again.
Cait
Loved these and they were a big hit with my friends and family. No modifications are necessary; this is a great, slightly unusual, very oatmeal-y cookie.
PC
reduce white sugar by 1/4 cup
Nina
3rd time making these. I used 1/2 cup whole wheat pastry flour to 1/2 cup AP flour with the same reduced amounts of sugar; even better now.
Emma
These are hearty cookies but very sweet, to the point that it overwhelms the great taste combo of cranberries and pecans. As others suggested, reduce the sugars to 1/4 c. I also reduced the amount of white chocolate.
Julie
Great cookie. Used dried cherries instead of cranberries... any dried fruit will work. Shaved off some sugar, as other reviewers suggested. Were crispy on the outside and soft in the middle. Also used a larger scoop to get mid-sized cookies... they really don't spread.
Diana
Small scoop, 10 mins in oven. This cookie never disappoints.
Rae
These turned out understated in looks but packed with diverse and yummy flavor! My only modification was to use 1/4 tsp of cardamom in the butter, molasses and spice mixture. Would also consider adding a drizzle of icing or melted white chocolate for a sweeter topping if desired.
Kim
My partner is allergic to pecans, so I substituted for chopped pistachios. New favorite cookie in our house!
MH
These are great when needing to add a variety to the usual cookie recipes. The second time I baked them I was out of rolled oats so subbed steel cut oats and turned out nuttier but good. Both times I used dried cranberries and half white chips/half dark chips. Used the sugar amounts in recipe and didn’t think they were too sweet.
more oats, less sugar
Good, quite sweet, would be a nice addition to a Christmas cookie tray.-more oats-less sugar-add handful of dark chocolate chips-try unsweetened dried cranberries?
catherine
These were great. I always swap raisins or dried cranberry’s for chopped dried cherries because that is what I prefer. Baked for 15 minutes and they are still soft the next day but I did make them slightly larger— depends on your oven, I’m sure.
from reader notes
reduce white sugar by 1/4 cup. use a larger scoop. Be forewarned, they don't spread a lot
Julieta
1/2 the amount of granulate sugar
tns
With all american recipys I always halve the sugar.
Andrew
Could I use this as a basis for white chocolate macadamia cookies?
Jeans
Made exactly as recipe says. I didn’t think they were too sweet. Just right.Yummy.
Susan Lenk
I've made these cookies many times. They are extremely adaptable and the recipe is easily doubled, tripled, or even quadrupled. This recipe is great for getting rid of those little bits of fruit and nuts leftover from other recipes. The last time I made them I used 50:50 cranberries and dates, replaced the pecans with 50:50 pistachios and macadamia nuts and used a mixture of white and dark chocolate chips to cut down on the sweetness.
Ms. Jenkins
I followed the recipe as written and the cookies came out great. Tad bit sweet for my liking.
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