Ellie's Cranberry Pecan Cookies |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 12 |
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I received this recipe years ago from a woman in one of my education classes. Since then I have been making them every year for my Christmas cookies plate. Note: If made as follows, expect a very thin crispy cookie. I usually add 1/3 cup of flour to make the cookies a little chewier. Either way, they taste great!!!!! Ingredients:
2/3 cup flour |
2/3 cup oatmeal |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
2/3 cup sugar |
2/3 cup light brown sugar |
3/4 cup unsalted butter |
1 egg |
1 teaspoon vanilla |
2 cups chopped pecans |
2/3 cup dried cranberries |
Directions:
1. Combine flour, oatmeal, soda and salt in a small bowl.
2. Cream butter and sugars together in a large bowl.
3. Add eggs and vanilla and beat until fluffy.
4. Add flour mixture.
5. Fold in cranberries and pecans.
6. Line a baking sheet with parchment paper (or spray with non stick spray) and form dough into balls, spaced about 2-3 inches apart.
7. Bake 10-12 minutes at 350.
8. Cool on wax paper. Store in refrigerator for best serving results.
9. (Have faith if they appear to melt into each other while baking - Simply cut out original shapes with a knife or spatula while cooling.).
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