Step 1

Preheat the oven to 350 F.

Step 2

In a medium mixing bowl, sift or whisk together the flour, cinnamon, baking soda and salt.

Step 3

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.

Step 4

Stir in the oats, dried cranberries, and toasted pecans.

Step 5

Fold in the dry ingredients until just blended.

Step 6

Use a cookie scoop to scoop the dough onto a parchment paper-lined baking sheet, leaving at least 2 inches between cookies.

Step 7

Bake for 10 to 12 minutes or until the edges have just started to brown.

Step 8

Allow the cookies to sit on the sheet pan for a couple of minutes before moving them to a wire rack to cool completely.

Step 9

Store oatmeal cookies in an airtight container at room temperature for up to 5 days.