Cranberry, Nut and Oatmeal Lace Cookies

Photo by Lynda D.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2/3

    Cup of Flour

  • 1/2

    Teaspoon Salt

  • 1/2

    Teaspoon Baking Soda

  • 1/2

    Cup of Oatmeal

  • 1 1/2

    Sticks of Butter

  • 2/3

    Cup of Sugar

  • 2/3

    Cup of Light Brown Sugar

  • 1

    Egg

  • 1

    Teaspoon Vanilla

  • 2

    Cups chopped Pecans

  • 2/3

    Cup of Cranraisins

Directions

Whisk Flour, salt, and Baking Soda. Then stir in Oats (all in a large bowl). In medium bowl beat butter and both sugars until fluffy. Add Egg and beat until mixed. Scrape down bowl and brat 30 more seconds, then beat in vanilla. Fold in Cranraisins and nuts. Line cookie sheet with parchment paper and drop by teaspoon fulls about 2 inches apart because they spread. Bake in 350 degree oven for 10-12 minuts or until they are golden brown. Let cool. Best kept in a sealed plastic bag, then in tupperware and they will last for at least 2 weeks or longer. I like to double the recipe and you can make them larger if you want by using a Tablespoon. Enjoy!

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: