Directions
Servings: 48 Cookies
Equipment
Ingredients
- 1 1/2 cups All-purpose flour
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1/2 tsp Cinnamon
- 2 1/2 cups Old fashioned oats
- 8 oz Butter, softened
- 1 cup Soft brown sugar - packed
- 1/2 cup Granulated sugar
- 2 Eggs - large beaten
- 1 tbsp Honey
- 2 tsp Vanilla extract
- 1 1/3 cups Dried Cranberries
- 1 cup Pecans - chopped
Instructions
- Preheat oven to 350℉.
- Line the sheet pans with parchment paper
- In a large bowl, mix together all the dry ingredients excep the sugars. Stir in the oats and set to one side.
- In another bowl, beat together the butter and both sugars until light and fluffy.
- Beat the eggs into the sugar mixture, scraping down the sides of the bowl as you go. Add the honey and vanilla and beat well.
- Add the flour mixture to the wet ingredients in two batches.. Beat each batch in well.
- Stir in the dried cranberries and chopped pecans.
- Drop heaped tablespoons of the mixture directly onto the parchment paper 2 inches apart.
- Bake for about 10 minutes. They are ready when the centers look soft but not wet. Allow to cool on the sheet pans for 5 minutes vefore transferring to a cooling rack.
Notes
If you wish you can freeze the cookie dough instead of baking. Roll the dough out of the bowl onto cling film, roll into a log about 1" in diameter, wrap tight and freeze.
To bake from frozen, bring to room temp for 15 minutes then slice into 1/4" rounds then bake as usual.
Tried this recipe?Let us know how it was!
