Cranberry Pecan Oatmeal Cookies With Cardamom Orange Glaze

These Cranberry Pecan Oatmeal Cookies with Cardamom-Orange Glaze are the perfect blend of cozy and bright! Soft, chewy oatmeal cookies studded with tart cranberries and crunchy pecans get a delightful lift from a fragrant cardamom-orange glaze. They’re wonderfully festive, making them ideal for holiday gatherings, afternoon tea, or simply a special treat for yourself. The warm spices and citrusy glaze create a truly irresistible flavor combination that will have everyone reaching for more. This recipe balances classic cookie comfort with a sophisticated twist, and we’ll guide you through each step to ensure baking success.

Ingredients You’ll Need

• 120 g (1 cup) Rolled Oats: Also known as old-fashioned oats, these provide a lovely chewy texture and nutty flavor to the cookies. Quick-cooking oats are not recommended as they will result in a softer cookie.
• 120 g (1 cup) All-Purpose Flour: The structure of the cookie relies on this. Spoon and level the flour when measuring to avoid packing it in, which can lead to dense cookies.
• 1 tsp (5 g) Baking Soda: This is our leavening agent, helping the cookies rise and become light and airy. Ensure it’s fresh for optimal results.
• 1/2 tsp (2.5 g) Salt: Enhances the flavors of all the other ingredients and balances the sweetness. Use fine sea salt or table salt.
• 100 g (1/2 cup) Unsalted Butter, Softened: Crucial for creating a tender cookie. The butter should be softened, but not melted, so it creams properly with the sugars.
• 100 g (1/2 cup) Packed Brown Sugar: Adds moisture, chewiness, and a caramel-like flavor. Light or dark brown sugar can be used; dark brown sugar will give a more intense molasses flavor.
• 50 g (1/4 cup) Granulated Sugar: Provides sweetness and helps with browning.
• 1 Large Egg: Binds the ingredients together and adds richness.
• 1 tsp (5 ml) Alcohol-Free Vanilla Extract: Enhances the overall flavor profile. Using alcohol-free ensures it’s suitable for all.
• 120 g (3/4 cup) Dried Cranberries, Roughly Chopped: These add a delightful tartness and chewy texture. Roughly chopping them ensures they distribute evenly throughout the cookie.
• 100 g (1 cup) Pecan Halves, Roughly Chopped: Provide a satisfying crunch and nutty flavor. Toasting the pecans before chopping can enhance their flavor even further.
• 1 tsp (2 g) Ground Cinnamon: Adds warmth and spice.
• 120 g (1 cup) Powdered Sugar (for glaze): The base of our glaze, providing sweetness and a smooth texture.
• 2 tbsp (30 ml) Freshly Squeezed Orange Juice: Adds a bright citrus flavor to the glaze. Freshly squeezed is best for the most vibrant taste.
• 1 tsp (5 ml) Lemon Juice: Balances the sweetness of the glaze and adds a touch of tang.
• 1/2 tsp (2 g) Ground Cardamom: This spice is the star of the glaze, lending a warm, aromatic, and slightly floral note.
• Pinch of Salt (for glaze): Enhances the flavors in the glaze.
• Zest of 1 Orange (for garnish): Adds a beautiful visual appeal and intensifies the orange flavor.
• Extra Chopped Pecans (for garnish): Provides extra crunch and visual texture.

Ingredient Substitutions

While this recipe is designed for optimal flavor, here are a few substitutions you can make if needed:

• Flour: You can substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
• Pecans: Walnuts or almonds can be used in place of pecans.
• Cranberries: Dried cherries or raisins can be substituted for cranberries, though the flavor will be different.
• Orange Juice: You can use tangerine juice as a substitute.

Let’s Bake: Detailed Step-by-Step Instructions

1. Preheat & Prep: Begin by preheating your oven to 180°C (350°F). This ensures even baking. Line two baking sheets with parchment paper. Parchment prevents sticking and makes cleanup a breeze.
2. Combine Dry Ingredients: In a medium bowl, whisk together the rolled oats, all-purpose flour, baking soda, salt, and ground cinnamon. Whisking ensures these ingredients are evenly distributed, which is crucial for consistent texture and rise. Set this mixture aside – we’ll need it later.
3. Cream Butter & Sugars: In a separate bowl, using a stand mixer or hand mixer, cream together the softened butter, packed brown sugar, and granulated sugar on medium speed. Beat for 2-3 minutes until the mixture is light and fluffy. This process incorporates air, creating a tender cookie. Don’t rush this step!
4. Add Egg & Vanilla: Add the egg and alcohol-free vanilla extract to the creamed mixture. Beat until *just* combined. Overmixing at this stage can develop the gluten in the flour, resulting in tough cookies.
5. Incorporate Dry Ingredients: Gradually add the dry oat mixture to the wet ingredients, mixing on low speed until just incorporated. Again, avoid overmixing. You want everything combined, but not overworked.
6. Fold in Cranberries & Pecans: Gently fold in the chopped cranberries and pecan halves. Folding ensures they are evenly distributed throughout the dough without deflating the mixture.
7. Scoop & Bake: Using a tablespoon or ice cream scoop, drop rounded mounds of dough (about 2 tablespoons each) onto the prepared baking sheets, leaving about 5cm (2 inches) between each cookie. This spacing allows for spreading during baking.
8. Bake to Golden Perfection: Bake for 12-15 minutes, or until the edges are golden brown and the tops are set but still slightly soft in the center. Keep a close eye on them during the last few minutes to prevent burning.
9. Cooling is Key: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes. This allows them to firm up slightly before transferring. Then, transfer them to a wire rack to cool completely.
10. Prepare the Cardamom-Orange Glaze: While the cookies cool, whisk together the powdered sugar, freshly squeezed orange juice, lemon juice, ground cardamom, and a pinch of salt in a small bowl until smooth and glossy. If the glaze is too thick, add a few extra drops of orange juice until you reach your desired consistency.
11. Glaze & Garnish: Once the cookies are completely cool, drizzle the cardamom-orange glaze over each one using a spoon or a small piping bag. Allow the glaze to pool slightly on the surface. Immediately sprinkle with extra chopped pecans and a light dusting of orange zest.

Tips for the Perfect Texture

The key to a perfectly soft and chewy oatmeal cookie lies in the balance of ingredients and avoiding overbaking. Using rolled oats (not instant) provides a lovely chewy texture. Don’t overmix the dough, as this develops gluten and can lead to tougher cookies. And remember, they will continue to set up slightly as they cool.

The Magic of Cardamom & Orange

The combination of cardamom and orange is a classic pairing, particularly in Scandinavian baking. Cardamom offers a warm, aromatic spice that complements the sweetness of the cranberries and brown sugar beautifully. The orange zest and juice brighten the glaze, adding a zesty freshness that cuts through the richness of the cookie. This isn’t just a glaze; it’s a flavor enhancer!

Why Oatmeal Cookies Work So Well

Oatmeal cookies have a unique ability to stay soft and chewy for days. This is due to the oats’ high fiber content, which absorbs moisture and prevents the cookies from drying out. The addition of brown sugar also contributes to the moisture and chewiness. These cookies aren’t just delicious; they’re practical!

Storage & Make-Ahead Options

These Cranberry Pecan Oatmeal Cookies with Cardamom-Orange Glaze are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the unglazed cookies for up to 2 months. Thaw completely before glazing. You can also make the dough ahead of time and refrigerate it for up to 24 hours before baking.

Frequently Asked Questions (FAQ)

• Can I use quick-cooking oats? While you *can*, the texture won’t be as chewy and satisfying. Rolled oats are highly recommended.
• Can I substitute the pecans? Absolutely! Walnuts or almonds would also work well.
• Is the alcohol-free vanilla extract important? It’s a preference. Regular vanilla extract works fine if you don’t mind the alcohol content.

These Cranberry Pecan Oatmeal Cookies with Cardamom-Orange Glaze are a delightful treat perfect for any occasion. Their warm spices, chewy texture, and bright citrus glaze will surely impress! Don’t forget to save this recipe to Pinterest for later!

Cranberry Pecan Oatmeal Cookies With Cardamom Orange Glaze

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• Author: Liana Brooks
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Diet: General

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Description

These Cranberry Pecan Oatmeal Cookies offer a delightful blend of cozy and bright flavors. Soft, chewy oatmeal cookies with cranberries and pecans are topped with a fragrant cardamom-orange glaze, perfect for festive gatherings or a special treat.

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Ingredients

Scale 1x2x3x

• 1 cup (120 g) Rolled Oats: Provides a chewy texture.
• 1 cup (120 g) All-Purpose Flour: Provides structure.
• 1 tsp (5 g) Baking Soda: Leavening agent for a light texture.
• 1/2 tsp (2.5 g) Salt: Enhances flavors.
• 1/2 cup (100 g) Unsalted Butter, Softened: Creates a tender cookie.
• 1/2 cup (100 g) Packed Brown Sugar: Adds moisture and caramel flavor.
• 1/4 cup (50 g) Granulated Sugar: Provides sweetness.
• 1 Large Egg: Binds ingredients and adds richness.
• 1 tsp (5 ml) Alcohol-Free Vanilla Extract: Enhances flavor.
• 3/4 cup (120 g) Dried Cranberries, Chopped: Adds tartness and chewiness.
• 1 cup (100 g) Pecan Halves, Chopped: Provides crunch and nutty flavor.
• 1 tsp (2 g) Ground Cinnamon: Adds warmth.
• 1 cup (120 g) Powdered Sugar (for glaze): Base of the glaze.
• 2 tbsp (30 ml) Freshly Squeezed Orange Juice: Adds citrus flavor to the glaze.
• 1 tsp (5 ml) Lemon Juice: Balances glaze sweetness.
• 1/2 tsp (2 g) Ground Cardamom: Adds aromatic spice to the glaze.
• Pinch of Salt (for glaze): Enhances glaze flavors.
• Zest of 1 Orange (for garnish): Adds visual appeal and flavor.
• Extra Chopped Pecans (for garnish): Adds crunch and texture.

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Instructions

1. Preheat & Prep: Preheat oven to 350°F (180°C) and line baking sheets with parchment paper.
2. Combine Dry Ingredients: Whisk together oats, flour, baking soda, salt, and cinnamon.
3. Cream Butter & Sugars: Cream butter, brown sugar, and granulated sugar until light and fluffy.
4. Add Egg & Vanilla: Beat in egg and vanilla extract.
5. Incorporate Dry Ingredients: Gradually add dry ingredients, mixing until just combined.
6. Fold in Add-ins: Gently fold in cranberries and pecans.
7. Scoop & Bake: Drop rounded spoonfuls of dough onto baking sheets.
8. Bake to Perfection: Bake for 12-15 minutes, until golden brown.
9. Cool Completely: Cool cookies on sheets for 5 minutes, then on a wire rack.
10. Prepare Glaze: Whisk together powdered sugar, orange juice, lemon juice, cardamom, and salt.
11. Glaze & Garnish: Drizzle glaze over cooled cookies and sprinkle with pecans and orange zest.

Notes

For a chewier cookie, use rolled oats and avoid overmixing the dough. Toasting pecans enhances their flavor.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 180 kcal
• Sugar: 12 g
• Sodium: 80 mg
• Fat: 8 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 30 mg

Keywords: oatmeal cookies,cranberry,pecan,cardamom,orange,glaze,baking,cookies,holiday,dessert