Pecan and Cranberry Cookies

Preparation info
  • Makes:


    large cookies
    • Difficulty


    • Ready in

      15 min

Appears in

By Geraldene Holt

Published 2011

  • About

I devised these cookies to be crisp yet chewy with a rich buttery taste.


  • 1 tbs golden syrup
  • 100 g / oz light muscovado sugar


Measure the syrup into a heavy-based saucepan and add the sugar and butter. Stir together over low heat until the butter has melted. Remove from the heat and cool slightly before mixing in the other ingredients: flour, oats, cranberries and pecans.

Place rounded tablespoons of the mixture on the prepared baking sheet leaving room for the cookies to spread. Use your fingers to shape each