Oatmeal Cookies with Cranberries, Chocolate & Pecans

I use my KitchenAid mixer for this dough.

Preheat oven to 375F.

Sift the flour, baking soda, salt, and cinnamon together and set aside. In mixing bowl, beat the butter, eggs, vanilla, and sugars until creamed together.

Add the dry ingredients to the butter, egg, and sugar mixture and stir to combine, then add the quick oats and blend.

Next, add cranberries, chocolate chips, and pecans and stir until mixed. Dough will be thick and stiff.

Drop cookies by rounded, heaping tablespoonfuls onto ungreased cookie sheets and bake 10-12 minutes. You should be able to get one dozen cookies on a 15×10″ cookie sheet.

Cool on the baking sheet for 2-3 minutes and then transfer to a wire rack to cool completely.

You can reduce the amounts of cranberry, chocolate, and pecans by half for a less chunky cookie. White chocolate is a good substitute for semi-sweet, if you prefer.

Makes approximately 4 dozen cookies.