Cranberry Hootycreeks

With this sophisticated, truly addicting cookie--bound to leave you reaching for another--your friends and family will be left in a cranberry craze!


½ cup butter
1 egg
1 tsp vanilla

1/3 cup brown sugar
1/3 cup white sugar
1 cup (plus 2 Tbsp) flour
½ tsp baking soda
½ tsp salt
½ cup rolled oats
½ cup dried cranberries
½ cup white chocolate chips
*½ cup chopped pecans

Cream the butter, egg, vanilla and sugars. In a separate bowl mix the remaining ingredients. Add dry to wet and mix. Bake at 345 for 10 minutes.

*I prefer to run my pecans through a food processor to use a more finely-ground nut. This way they add a great deal to flavor and texture without being too bulky for those who are not nuts over nuts.

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Variation: Cranberry Hootycreeks in a Jar--great as a gift, as the colors are a bit more vibrant than the typical cookie mix! Combine flour, soda and salt. Layer bottom list of ingredients in a 1 quart jar in the order listed. Attach a tag with these instructions:

Cranberry Hootycreeks:

Preheat oven to 345. In a medium bowl, beat together ½ cup softened butter, 1 egg and 1 tsp vanilla until fluffy. Add the entire jar of ingredients, and mix together until well blended. Drop by heaping spoonful onto the prepared baking sheet. Bake for 10 minutes, or until edges start to brown. Enjoy!

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