Thursday, November 18, 2010

Cranberry Oatmeal Cookies

These were good!  They were quick and easy, and I had all the ingredients without having to go to the store, which is always nice.   Next time I think I'll add white chocolate chips for even more flavor.  It's also great because of how well it freezes.  If you don't want to bake the cookies immediately, just roll the dough onto wax paper, roll it into the log, and stick it in the freezer. 

Cranberry Oatmeal Cookies

1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
2 1/2 cups old fashioned oats
1 stick butter, slightly softened
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 eggs, lightly beaten
1 Tbsp honey
2 tsp vanilla extract
1 1/3 cups dried cranberries
1 cup chopped pecans

Preheat oven to 350.  Mix dry ingredients together, and then stir in oats and set aside.  In a large bowl, beat the butter and both sugars together until light and fluffy.  Add the eggs and scrape down the bowl.  Add honey and vanilla, and beat until well blended.  Stir in the cranberries and pecans.  Drop by tablespoonfuls about 2 inches apart on lightly greased sheet pans.  Bake for 9-11 minutes, and allow cookies to rest on cookie sheet for about 5 minutes before removing to a wire rack to cool completely. 

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