Harvest Cookies

Preheat oven to 350 degrees F.

Mix flour, baking powder, baking soda, and oats in a medium bowl. Set aside.

Beat eggs, salt and vanilla in a small bowl. Set aside.

Mix pumpkin, butter, oil and sugars in a large bowl. Stir in egg mixture until smooth. Stir in flour mixture and combine. Add the cranberries, pecans and chocolate mixing gently to incorporate throughout the cookie dough.

Drop teaspoonfuls of the dough onto a parchment-lined or greased floured cookie sheet. Bake for 16 to 18 minutes, or until golden brown around the edges. Remove from oven and let cool for a few minutes. Then transfer to a wire rack to cool completely. These are crunchy on the edges and chewy in the middle, the perfect cookie.