Ingredients
Scale
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, cut into cubes
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
- 3 cups quick-cooking oats
- 1 cup dried cranberries
- 1 cup chopped pecans
Instructions
- Step 1: In a medium saucepan, combine the sugar, butter, and milk. Bring to a rolling boil over medium heat, stirring constantly.
- Step 2: Boil for 1 minute, continuing to stir constantly. Remove from heat.
- Step 3: Stir in the vanilla extract, oats, cranberries, and pecans until well combined.
- Step 4: Drop by rounded tablespoons onto waxed paper or parchment paper.
- Step 5: Let cool completely until firm. This will take approximately 30-45 minutes. Store in an airtight container.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 3 days to maintain their chewy texture.
- These cookies are best enjoyed at room temperature, so no reheating is necessary!
- Serve these delightful cookies with a scoop of vanilla ice cream or alongside a cup of hot cocoa for a cozy treat.
- For extra flavorful cookies, lightly toast the pecans in a dry skillet before adding them to the oat mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American