These orange cherry oatmeal pecan cookies are irresistibly flavorful and ideal for the holiday season.
The name of these cookies is long because they’re loaded with delicious components—oats, pecans, dried cherries, and bright orange zest all play a key role. I couldn’t leave any of those flavors out of the title because each one contributes to the cookies’ personality and texture.
I stacked these cookies tall because they bake up thick and slightly chewy with crisp edges. They’re citrusy, buttery, and satisfyingly crunchy from the pecans, with bursts of tartness from the dried sour cherries. Enjoy them straight from the oven or pair them with a glass of milk. They also pair well with coffee for those who like a dunk—personally I avoid soggy cookies, but they’re still delicious alongside a hot cup.
I originally baked these for a cookie swap and they travel well in the mail. If you enjoy baking for friends or community events, these cookies are a festive choice that stand out among traditional holiday treats.
Orange Cherry Oatmeal Pecan Cookies
These orange cherry oatmeal pecan cookies are packed full of flavor and perfect hot out of the oven. Grab a glass of milk and enjoy.
Yield: about 6 dozen
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon apple pie spice
- 1/8 teaspoon ground cloves
- 1 stick unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1 cup dark brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup quick-cooking oats
- 2 cups chopped pecans
- 1 cup chopped dried sour cherries
- 1–2 teaspoons orange zest (adjust to taste)
Directions:
Preheat the oven to 350°F (175°C). Line baking sheets with silicone mats or parchment paper and set aside.
In a medium bowl, whisk together the flour, baking soda, apple pie spice, and ground cloves. Set aside.
In the bowl of an electric mixer, beat the butter until smooth, about 30 seconds. Add the granulated and brown sugars, kosher salt, and vanilla extract. Beat on medium speed until light and fluffy, about 3 minutes.
Add the eggs one at a time, mixing until fully combined after each addition.
With the mixer on low, add half of the flour mixture and mix until just incorporated, then add the remaining half and mix until just combined. Avoid overmixing.
Stir in the oats, pecans, dried cherries, and orange zest by hand or on low speed until evenly distributed.
Using a 2-teaspoon scoop, portion the dough onto the prepared baking sheets, leaving at least 2 inches between cookies.
Bake for 10–12 minutes, until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
These cookies make a lovely addition to holiday cookie plates and are a standout at swaps or gatherings. Their blend of citrus, nuts, oats, and tart cherries creates a balanced cookie that’s both festive and comforting.
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