Southern Style Oatmeal Cranberry Pecan Cookies for Christmas Baking
Hey y’all! If you love a good old-fashioned oatmeal cookie that feels like Christmas wrapped up in every bite, then you’re in for a real treat today. These Southern-Style Oatmeal Cranberry Pecan Cookies for Christmas Baking are everything we adore about holiday sweets — soft, chewy, and filled with festive flavor.
They’re loaded with hearty oats, tart pops of cranberry, plenty of buttery pecans, and just a touch of coconut for that extra something special. The flavors come together in the most wonderful way, giving these cookies that homemade Southern charm that makes folks smile and reach for seconds.
I love baking these cookies all season long, whether it’s for gifting, cookie swaps, or just to have something cozy cooling on the counter. They’re easy to whip up, travel well, and pair perfectly with a cup of coffee or a mug of hot cocoa while the Christmas lights twinkle.
Let’s head into the kitchen and bake up a batch of holiday joy, y’all!
Southern-Style Oatmeal Cranberry Pecan Cookies for Christmas Baking
Whether you’re sharing them with neighbors, adding them to your Christmas cookie tins, or sneaking one warm from the oven just for yourself, these cookies are sure to become a new seasonal favorite.
These scrumptious cookies are like a big hug straight from Grandma’s kitchen!
Why You’ll Love This Recipe
- Festive flavors in every bite: Tart cranberries, buttery pecans, hearty oats, and a hint of coconut come together to make the perfect Christmas cookie.
- Soft, chewy, and irresistible: These cookies bake up with the ideal texture — tender in the center with just the right amount of bite.
- Easy to make: No complicated steps or fancy tools needed. Just mix, scoop, and bake!
- Perfect for gifting: These cookies hold up beautifully for holiday tins, treat bags, or sharing with neighbors and friends.
- Crowd-pleasing Southern charm: A cozy, homemade cookie that feels nostalgic and comforting — the kind folks ask for every year.
- Great make-ahead option: The dough can be chilled or frozen, making Christmas cookie prep even easier.
Tips for the Best Oatmeal Cranberry Pecan Cookies
- Use old-fashioned oats: Rolled oats give these cookies their perfect chewy texture. Quick oats can make them less hearty, but if that is all you’ve got, then use ’em.
- Soften your butter, don’t melt it: Softened butter creams properly with the sugars, helping the cookies spread just right.
- Chill the dough if needed: If your dough feels too soft or warm, pop it in the refrigerator for 20–30 minutes. This helps the cookies hold their shape.
- Toast the pecans (optional but wonderful): A quick toast in the oven or skillet brings out deeper flavor and adds extra nuttiness.
- Measure flour correctly: Spoon it into the measuring cup and level it off. Too much flour leads to dense cookies. The scoop and level method always works best for baking.
- Use a cookie scoop: This ensures even-sized cookies that bake uniformly.
Kitchen Tools Needed
Helpful Kitchen Tools Needed:
Mixing bowls
Hand Mixer or Stand Mixer
Rubber spatula
Measuring cups and spoons
Cookie scoop
Baking sheets
Parchment Paper or Silicone Baking Mats
Cooling rack
Ingredients You’ll Need
Here is what you’ll need to make up a batch of these cookies. You can also find all of the exact details further down in the printable recipe card.
- Butter
- Granulated Sugar
- Light Brown Sugar
- Eggs
- Vanilla Extract
- Self Rising Flour – I prefer the White Lily, unbleached, self-rising flour. If you do not have self rising flour on hand, you can use 2 cups of all purpose flour with 3 teaspoons of baking powder, and a half teaspoon of salt added to it.
- Ground Cinnamon
- Nutmeg – freshly grated nutmeg is the way to go! It adds such wonderful flavor and aroma. Use ground nutmeg if that is all that you can find, but I highly recommend trying fresh grated nutmeg as soon as you can!
- Ground Cloves
- Old Fashioned Oats
- Dried Cranberries
- Sweetened Coconut Flakes
- Chopped Pecans
Make your own online
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How to Make Oatmeal Cranberry Pecan Cookies
Let’s put it all together, y’all! Start by preheating your oven to 375°F. Line your baking sheets with parchment so they are ready to go.
Next, in a large mixing bowl, cream together the butter, granulated sugar, and brown sugar with a hand mixer until light and fluffy. Then, add the eggs one at a time and mixing to combine with each addition. Add the vanilla extract to the sugar mixture and combine.
In a medium mixing bowl, combine the self-rising flour, cinnamon, nutmeg, and cloves together. Next, add the flour mixture in increments to the sugar mixture and mix to combine with each addition.
Finally, add the oats, cranberries, coconut flakes, and pecans to the bowl with the other ingredients and mix to combine.
Using a one inch scoop, or spoon for form one inch balls, scoop the cookie dough into equal portions and spacing them two inches apart on the lined baking sheets. These cookies do spread, so do not overcrowd the pans.
Place into the pre-heated oven and bake until golden brown. Very light brown will give you soft and chewy cookies, which are my favorite, or a darker brown for crispier crunchy cookies.
Allow the cookies to cook slightly on the baking sheet before transferring them to a cooling rack.
You will want your fresh baked cookies to cool completely before packaging them up for gifting.
Now y’all know the cook needs to sample one for quality control… bless it!
Variations to Try
- Walnut Swap: Replace the pecans with chopped walnuts for a slightly earthier crunch. I really love the pecans in these cookies because pecans are a big part of holiday baking and gifting in the South.
- White Chocolate Cranberry: Add ½ to 1 cup of white chocolate chips for a creamy sweetness that pairs beautifully with tart cranberries.
- Orange Zest Twist: Mix in 1–2 teaspoons of fresh orange zest to give the cookies a bright, citrusy holiday flavor.
- Cranberry-Only Option: Skip the nuts entirely and add an extra handful of cranberries — great for gifting or allergy-friendly trays.
- Glazed Cookies: Drizzle the cooled cookies with a simple orange or vanilla glaze for added sweetness and shine.
Frequently Asked Questions (FAQ)
Yes, you can — but keep in mind that fresh cranberries add extra moisture and tartness. If using fresh, chop them roughly and pat them dry before adding. You may also want to add an extra tablespoon of sugar to balance the tart flavor.
Absolutely! You can freeze the baked cookies or the unbaked dough. For baked cookies, let them cool completely and store in an airtight container for up to 3 months. For dough, scoop into balls and freeze on a tray before transferring to a freezer bag. Bake straight from frozen, adding 1–2 minutes to the bake time.
Yes! The coconut adds a lovely texture and a hint of sweetness, but the cookies turn out wonderfully even without it. If omitting, you can add a few extra pecans or a small handful of oats to keep the texture balanced.
What to serve with Oatmeal Cranberry Cookies
These festive, chewy cookies pair beautifully with a variety of drinks and treats—perfect for holiday gatherings, cookie exchanges, or a quiet evening at home.
- Hot Coffee or Lattes:
A warm cup of coffee balances the sweetness of the cookies. Try a vanilla latte, cinnamon-spiced brew, or your favorite morning roast. - Hot Cocoa:
Rich, creamy cocoa complements the cranberries and pecans. Add whipped cream or a sprinkle of cinnamon for extra coziness. - Cold Milk:
A classic pairing! The creamy milk softens the oats and highlights the warm spices in the cookies. - Fruit & Cheese Board:
Serve the cookies alongside sharp cheddar, brie, or gouda with apples, grapes, or festive jams for a beautiful holiday spread. - Other Christmas Treats:
These cookies shine on a cookie tray with fudge, shortbread, pecan tassies, or gingerbread.
Don’t forget to leave a plate out for Santa! He’d enjoy these cookies with a tall glass of cold milk — or maybe a little hot cocoa to keep him warm on his Christmas Eve journey.
Printable Recipe Card
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Southern Style Oatmeal Cranberry Pecan Cookies Recipe
Ingredients
- 2 sticks Butter softened
- 1 cup Granulated Sugar
- 1 cup Light Brown Sugar packed
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- 2 cups Self-Rising Flour scoop-and-level method for accuracy
- ½ teaspoon Ground Cinnamon
- ¼ teaspoon freshly grated Nutmeg
- ¼ teaspoon ground Cloves
- 2 cups Old-Fashioned Oats
- 1 cup dried Cranberries
- ¼ cup sweetened Coconut Flakes optional but adds a lovely hint of coconut
- ⅔ cup Chopped Pecans
Instructions
Preheat the Oven
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
Cream the Butter and Sugars
- In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the Eggs and Vanilla
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
Combine the Dry Ingredients
- In a separate bowl, add the self-rising flour, cinnamon, nutmeg, and cloves. Stir to combine.
- Remember to measure the flour using the scoop-and-level method for best results.
Mix the Wet and Dry Ingredients
- Gradually add the dry mixture to the wet mixture, mixing just until combined. Avoid overmixing to keep the cookies tender.
Fold in the Oats and Mix-Ins
- Add the old-fashioned oats, dried cranberries, coconut flakes (if using), and chopped pecans. Gently fold until evenly incorporated.
Scoop the Dough
- Using a 1 inch cookie scoop or tablespoon, portion the dough onto your prepared baking sheets, leaving space between each cookie. They do spread while baking.
Bake
- Bake for 12-15 minutes, until the edges are lightly golden while the centers remain soft. They will continue to set as they cool.
Cool the Cookies
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve & Enjoy
- Enjoy these soft, chewy holiday cookies or package them up for gifting — they’re always a hit!
Recommended Products
Notes
Nutrition
How to Store and Freeze These Cookies
- Room Temperature: Store the cooled cookies in an airtight container for up to 1 week. They stay soft and chewy thanks to the oats and cranberries. Personally, I prefer them a day or two after baking. So good, y’all!
- Freezing Baked Cookies: Place cookies in a freezer-safe container or bag with parchment between layers. Freeze for up to 3 months. Thaw at room temperature before serving.
- Freezing Cookie Dough: Scoop dough into balls and freeze on a baking sheet. Once solid, transfer to a freezer bag. Bake straight from frozen, adding 1–2 extra minutes to the bake time.
- Keeping Them Fresh for Gifting: Add a small square of bread or a marshmallow to your cookie tin — it helps maintain softness without affecting flavor.
More Delicious Christmas Cookies to Try
- Check out this post with 85+ Best Christmas and Holiday Cookies
- Shortbread Cookies with Pecans
- Julia’s Oatmeal Raisin Cookies
- Old Fashioned Peanut Butter Balls
- Easy Orange Balls Recipe
You’ll also want to check out my friend, Melissa’s, Candied Pecans Recipe! They are also a big hit for gifting during the festive holiday season.
Southern Style Oatmeal Cranberry Pecan Cookies for Christmas Baking
I hope y’all enjoy these Southern-Style Oatmeal Cranberry Pecan Cookies for Christmas Baking as much as we do in my kitchen. They’re the kind of treat that brings folks together — simple ingredients, cozy flavors, and a whole lot of holiday cheer in every bite.
Thank you for spending a little time here with me today. If you give this recipe a try, I’d love to hear how it turned out for you! Drop a comment, share a photo, or tag me on social — it always makes my day to see your creations.
Until next time, happy Christmas baking, y’all!
Love, Julia
About Julia
Hey Y’all! I’m Julia, the cook and writer behind the recipes here at Julia’s Simply Southern. I began my website so that I could share easy to follow recipes that anyone can use to put a home cooked meal on the dinner table. Thanks so much for stopping by!
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