2/3 c Flour
1/2 ts Salt
1/2 ts Baking soda
1/2 c Old-fashioned rolled oats
6 oz Unsalted butter; softened
2/3 c Sugar
2/3 c Light brown sugar
1 Egg; lightly beaten
1 ts Vanilla extract
2 c Large pecan pieces
2/3 c Dried cranberries; or
-raisins
1. Preheat oven to 350 F. Line cookie sheets with parchment paper.
2. In a small bowl, whisk together the flour, salt, and baking soda.
Stir in the oats. Set aside. In a medium bowl, using a hand-held
mixer, cream the soft butter with the two sugars until light and
fluffy. Add the egg and beat until thoroughly incorporated. Scrape
down the bowl with a rubber spatula and beat for another 30 seconds.
Beat in the vanilla.
3. Using a rubber spatula, fold the flour mixture into the butter
mixture, incorporating completely. Fold in the pecans and
cranberries. It may be easier to mix these in with your hands.
4. Form the mixture into little balls (the batter will be very soft)
about 1 1/4″ in diameter. Place the balls on the cookie sheet about
3″ apart.
5. Bake for 10 to 12 minutes, until the cookies are golden brown.
They will have a lacy, bumpy appearance. Cool completely on the
papered trays. Use a metal spatula to release the cookies underneath
and transfer to a rack or plate.
1997 Lifetime Entertainment Services. All rights reserved.
Yields
1 servings