Instructions:
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the egg, melted butter, and oil.
Stir in the brown sugar, granulated sugar, vanilla extract, and cinnamon.
In another bowl, mix together the flour, baking soda, salt, and oats.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Fold in the cranberries and pecans.
Using a cookie scoop or a spoon, form dough balls and place them onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy!
These cookies are best stored in an airtight container and will keep fresh for up to 3 days. You can also freeze the dough balls for up to 3 months, and then bake them as needed.
