Finca 360’s signature Oatmeal, Cranberry, Pecan cookies

This is the most important recipe we serve at Finca 360. My mother baked these cookies all the time in my childhood and now we happily share them with all our guests. Whether it’s when you’re sitting down with some coffee or tea, in a packed lunch, or as we are saying our goodbyes we hope these cookies remind you of your time at Finca 360.

Pecan, and Cranberry Oatmeal Cookies:

• 2 cups of flour
• 1 ½ teaspoons baking powder
• 1 teaspoon of baking soda
• 1 teaspoon of salt
• 3 ½ sticks of butter
• 2 ¼ cups of white sugar
• 2 eggs
• 2 teaspoons of vanilla
• 5 cups of rolled oats
• ½ cup pecans
• ½ cup of cranberries

Instructions:

Prep & Preheat:

• Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
• Chop pecans and cranberries into small pieces; set aside.
• Mix Dry Ingredients
• Mix the 2 cups of flour, 1 ½ teaspoons of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of salt in a large bowl. Set aside

Cream Butter & Sugar:

• Gently melt the 3 ½ sticks of butter in the microwave or stovetop. Set aside to cool slightly.
• In a separate bowl, mix melted butter and sugar until combined.
• Using a hand or stand mixer, beat in eggs one at a time, then add vanilla.

Combine Everything:

• Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
• Fold in oats, pecans, and cranberries by hand until evenly distributed, don’t over mix and ensure there are no dry patches.

Shape & Bake:

• Scoop dough with a medium cookie scoop (or a heaping tablespoon) and lightly flatten each portion.
• Space cookies 2 inches apart on baking sheets—they’ll spread as they bake!
• Bake for 12–15 minutes, rotating trays halfway, until golden brown.

Cool & Enjoy:

• Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
• Pro tip: Run baking sheets under cold water between batches to prevent over-browning