Cranberry Oatmeal Cookies in the Pressure Cooker
Soft, chewy oatmeal cookies with tart cranberries and crunchy pecans made quickly in your pressure cooker for mess-free deliciousness.
Ingredients
Main ingredients
- 1 cup unsalted butter at room temperature
- 1 ½ cups light brown sugar
- 2 teaspoons vanilla extract
- 2 eggs large
- 2 cups old-fashioned rolled oats
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 ½ teaspoons coarse kosher salt or less if you want it less salty
- ½ teaspoon ground nutmeg
- ½ cup dried cranberries
- ½ cup chopped toasted pecans
Instructions
Instructions
- Preheat pressure cooker with 1 cup water and a trivet.
- Cream butter and brown sugar until fluffy.
- Beat in eggs one at a time, add vanilla extract and mix well.
- In a separate bowl, whisk flour, baking powder, cinnamon, salt and nutmeg.
- Combine dry ingredients with wet ingredients gently until mixed.
- Fold in oats, cranberries, and pecans with a spatula until incorporated.
- Line a heatproof dish with parchment paper and drop tablespoons of dough evenly.
- Place dish on trivet in pressure cooker, seal lid, and cook on high pressure for 8 minutes.
- Quick release pressure, carefully lift out dish and cool slightly before serving.
Notes
Try slow release for softer cookies or add chocolate chips for variation. Store in airtight container for freshness.