Crunchy Cranberry Oatmeal Cookies

Crunchy Cranberry Oatmeal Cookies
By: Peggy Cullen

1 ½ sticks of butter, softened
2/3 cup granulated sugar
2/3 cup packed light brown sugar
¼ teaspoon salt
1 teaspoon vanilla
1 large egg
½ cup old-fashioned rolled oats
2/3 cup flour
½ teaspoon baking soda
2/3 cup dried cranberries
2 cups large pecan pieces (optional)

*Be sure to bake these cookies on parchment paper. They will spread too much on a buttered baking sheet*

Preheat oven to 350 degrees. Line baking sheets with parchment paper.

In a medium bowl, with an electric mixer, beat the butter, sugars, salt and vanilla until light and fluffy. Beat in the eggs. Scrape down the bowl using a rubber spatula and beat for a few more seconds. Beat in the oats.

In a small bowl, whisk together the flour and baking soda. On low speed add the dry ingredients and mix just until combined. Combine the cranberries and nuts (optional) in a small bowl. Stir them into the dough.

Shape the dough into 1 ½ inch balls and drop them about 3 inches apart on the prepared sheets. Bake for 12-14 minutes, one tray at a time, until the edges are golden brown. The centers will appear slightly underdone. Be careful not to overbake; the cookies will continue to darken on the baking sheets. Let stand for 5 minutes, then transfer to wire racks to cool completely.

About 3 dozen cookies