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CRANBERRY PECAN COOKIES 
1/2 cup butter, softened
1 egg
1 teaspoon vanilla
1-1/4 cups all-purpose flour
1/2 cup old fashioned rolled oats
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup brown sugar
1/3 cup white sugar
3/4 cup dried cranberries (you may also use cran-raisons)
1/2 cup chopped pecans
1/2 cup chocolate chips

Preheat oven to 350F.

Grease a cookie sheet or line it with parchment paper.

In a medium mixing bowl, beat together butter, egg, and vanilla until fluffy.

Add remaining ingredients and mix together by hand until well blended.

Note: If the cookie dough seems a little dry, add a tablespoon of milk at a time until the dough is the right consistency. If the dough is too moist, add a tablespoon or so of flour. The reason the dough needs to be adjusted to your conditions is that flour will absorb more or less liquids according to the humidity in the atmosphere and your storage conditions.

Drop heaping teaspoonfuls of mixture onto cookie sheet.

Bake for 8-10 minutes or until edges are slightly brown.

Cool for 2 minutes on baking sheet before moving them to wire racks to cool completely.

Yields approximately 24 cookies

Submitted by: Nancy Stauffer, Waterford Michigan
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