2/3 c. all-purpose flour
1/2 tsp. salt
1 1/2 sticks butter
2/3 c. granular sugar
1 tsp. vanilla
2 c. finely chopped pecans
1/2 c. rolled oats
1/2 tsp. baking soda
2/3 c. brown sugar
1 egg
1 c. dried cranberries (cranraisins)

Whisk together flour, rolled oats, salt and baking soda. Cream together in large bowl the butter, brown sugar and granular sugar; add and mix well the egg and vanilla. Blend all in flour mixture and stir in cranberries and pecans. Drop 1-inch spoonfuls onto greased cookie sheet.

Bake 6 to 7 minutes at 350°F.