29 Dec 2012
I tossed a few things together several years ago and this winning combination was the result. I make them every year, and every year they get raves. I added a touch more flour this year than the recipe calls for, which made the cookies more substantial. The recipe as written results in a flat and somewhat more delicate cookie. Also, feel free to substitute white chocolate chips – they are AMAZING that way.
- 1 cup butter, softened
- 3/4 cups packed brown sugar
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup unsifted flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/2 teaspoons sweet spice
- 2 cups old fashioned rolled oats, uncooked
- 1 cup pecans, chopped
- 1 cup dried cranberries
- 12 ounces semi-sweet chocolate chips
1. Preheat oven to 375°F.
2. In a large bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color (about 4 minutes). Add vanilla and egg, and mix on low speed until incorporated.
3. Sift together flour, baking soda, salt, and sweet spice. Add to creamed mixture, mixing well.
4. Stir in oats.
5. Fold in chocolate chips, dried cranberries and chopped pecans.
6. Drop by rounded tablespoon onto ungreased cookie sheets.
7. Bake 8-9 minues for a chewy cookie, 10-11 minutes for a crisp cookie. Cool 1 minute on cookie sheet; remove to wire cooling racks. Store in tightly covered container. Makes about 6 dozen 2″ cookies.