Ingredients

• 1 cup unsalted butter at room temperature
• 1.5 cups light brown sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 2 cups old-fashioned rolled oats
• 1.5 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1.5 teaspoons coarse kosher salt , or to taste
• 0.5 teaspoons ground nutmeg
• 0.5 cups dried cranberries
• 0.5 cups chopped toasted pecans

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place an oven rack in the upper third of the oven. Line baking sheets with parchment paper.
2. 2 Place unsalted butter and light brown sugar into the work bowl of a stand mixer and mix on medium-slow speed until very fluffy, 3 to 4 minutes. Beat in vanilla extract, followed by eggs, one at a time. Reduce mixer speed to lowest speed and leave running.
3. 3 Whisk rolled oats, flour, baking powder, cinnamon, kosher salt, and nutmeg together in a separate bowl; gradually add oat mixture into the slowly running mixer, a 1/3 at a time. Mix in dried cranberries and nuts until just incorporated. Using a large cookie scoop, place dough on prepared baking sheet about 2 inches apart.
4. 4 Bake one batch at a time in the preheated oven just until the edges are brown, 17 to 18 minutes. Allow to cool on baking sheets for about 5 minutes before removing to finish cooling on wire racks.

Nutrition per serving