Chewy Yogurt Oatmeal Cookies

Preheat oven to 350 degrees F. Cream the butter and brown sugar together until light and fluffy. Beat in the yogurt, then the eggs and vanilla. Mix in the oats, flour, and baking soda. Fold in, or gently mix in the cranberries and pecans. Drop by tablespoonfuls onto a greased cookie sheet and bake for 11-13 minutes. Allow to cool on the cookie sheet for 1-2 minutes before moving to a cooling rack. This makes approximately 24-28 large cookies.

If you drop by tablespoonfuls, then the cookies are pretty big. They spread, so I had 9 cookies on a sheet. If you wanted to make smaller cookies, you could drop them by teaspoonfuls, possibly with 16 cookies to a sheet, and adjust your baking time.

You could also substitute raisins or apricots or peaches or chocolate chips for the dried cranberries, and whatever kind of nut you enjoy for the pecans. Just remember to toast your nuts slightly, as the flavor is enhanced by toasting.