Cranberry Hootycreeks

By KSmitherman

Ingredients

• 1 cup plus 2 tablespoons all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup rolled oats
• 1/3 cup packed brown sugar
• 1/3 cup white sugar
• 1/2 cup dried cranberries
• 1/2 cup white chocolate chips
• 1/2 cup softened butter
• 1 egg
• 1 teaspoon vanilla
• 1/2 cup chopped pecans

Preparation

Step 1

In a bowl, combine egg, butter and vanilla.
In a separate bowl combine flour, baking soda, salt, oats, brown sugar and white sugar.
Add dry ingredients to wet ingredients and mix.
Fold in pecans, cranberries and white chocolate chips.

Spoon onto cookie sheet and press flat. Flash freeze for 30-90 minutes.
Store dough in gallon size freezer bags for up to 3 months.
Bake at 375 for 12-14 minutes. Enjoy!