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Preheat the oven to 350 F.
In a medium mixing bowl, sift or whisk together the flour, cinnamon, baking soda and salt.
In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl with a hand mixer, beat together the butter, brown sugar, granulated sugar, egg, vanilla extract, and orange zest until well combined.
Stir in the oats, dried cranberries, and toasted pecans.
Fold in the dry ingredients until just blended.
Use a cookie scoop to scoop the dough onto a parchment paper-lined baking sheet, leaving at least 2 inches between cookies.
Bake for 10 to 12 minutes or until the edges have just started to brown.
Allow the cookies to sit on the sheet pan for a couple of minutes before moving them to a wire rack to cool completely.
Store oatmeal cookies in an airtight container at room temperature for up to 5 days.