Oatmeal Pecan Cookies...FABULOUS

By Bonnie T

Ingredients

• OATMEAL CHOCOLATE CHIP AND PECAN COOKIES
• These easy drop cookies are crisp on the outside and slightly chewy on the inside. Chocolate minichips disperse better in the batter, but you can use regular chips.
• 1 1/4 C. flour
• 1 C. regular oatmeal
• 3/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp salt
• 3/4 C. sugar
• 1/2 C. packed brown sugar
• 1/3 C. butter, softened
• 1 1/2 tsp vanilla
• 1 large egg
• 1/4 C. chopped pecans, toasted
• 1/4 C. semisweet chocolate chips
• 1/2 C. dried cranberries

Details

Servings 36

Preparation

Step 1

Preheat oven to 350 degrees. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt), stirring with a fork; set aside.
Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat until blended. Gradually add flour mixture, beating at low speed just until combined. Stir in pecans and chocolate chips. Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350 for 12 minutes or until edges of cookies are lightly browned.

Cool on pan 2 minutes. Remove cookies from pan; cool on wire racks. Yields 3 dozen cookies.