Chewy Cranberry Oatmeal Cookies

Total Time: 31 mins Preparation Time: 20 mins Cook Time: 11 mins

Ingredients

• 6 3/4 ounces all-purpose flour (1 1/2 c.)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 2 1/2 cups old fashioned oats
• 8 ounces unsalted butter, slightly softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs, beaten lightly
• 1 tablespoon honey
• 2 teaspoons pure vanilla extract
• 6 ounces dried cranberries (1 1/3 c.)
• 5 ounces chopped pecans (about 1 c.)

Recipe

• 1 oven to 350 degrees f.
• 2 (if baking right away).
• 3 line sheet pans with parchment.
• 4 mix the dry ingredients together (not including sugars), then stir in the oats.
• 5 set aside.
• 6 beat the butter and both sugars together until light and fluffy.
• 7 add the eggs, then scrape down the bowl; add the honey and vanilla and beat until blended.
• 8 add the flour mixture in two additions, beating each until well combined.
• 9 stir in the cranberries and pecans.
• 10 at this point, you can either bake, or freeze.
• 11 to freeze, just scrape the dough onto plastic wrap, roll into a log, wrap tightly, and freeze until ready to bake.
• 12 then just take them out of the freezer, let sit for about 15 minutes, then slice into 3/16" thick slices and bake as directed.
• 13 to bake immediately: drop by tablespoonfuls about 2 inches apart on parchment lined sheet pans.
• 14 bake until the centers of the cookies are soft and no longer look wet; about 9-11 minutes.
• 15 let cool on the pan for 5 minutes, then transfer to a rack to cool.