Spiced Pear Cranberry Oatmeal Raisin (Print Version)

Warm spiced oatmeal bites with pear, cranberries, and raisins—ideal for cozy mornings and snacking.

# List of Ingredients:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground ginger
07 - 1/4 teaspoon ground nutmeg

→ Wet Ingredients

08 - 1 cup unsalted butter, softened
09 - 3/4 cup brown sugar, packed
10 - 1/4 cup granulated sugar
11 - 2 large eggs
12 - 2 teaspoons vanilla extract

→ Mix-ins

13 - 2 cups old-fashioned rolled oats
14 - 1 medium pear, peeled, cored, and diced small
15 - 3/4 cup dried cranberries
16 - 3/4 cup raisins

# Step-by-step Instructions:

01 - Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
02 - In a medium mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.
03 - In a large bowl, cream unsalted butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy, about 2–3 minutes.
04 - Beat in eggs one at a time, then blend in vanilla extract until fully combined.
05 - Gradually add dry mixture to the wet ingredients, mixing just until combined to avoid overmixing.
06 - Fold in rolled oats, diced pear, dried cranberries, and raisins until evenly distributed throughout the dough.
07 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing each dough ball approximately 2 inches apart.
08 - Bake in the preheated oven for 11–13 minutes, or until edges are golden and centers appear slightly soft.
09 - Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • The pears keep these cookies irresistibly moist with a tender bite you’ll crave.
  • You can easily swap fruits or toss in nuts depending on your mood or pantry surprises.
02 -
  • Leaving cookies on hot baking trays too long makes the bottoms too crisp—it took me a few ruined batches to realize this.
  • Dicing the pear extra small helps it melt seamlessly into the cookie without leaving wet pockets.
03 -
  • When in doubt, underbake slightly; they’ll firm up as they cool for that perfect chew.
  • Try chopping dried fruit smaller so every bite gets a bit of everything.

Go Back