Wednesday, February 2, 2011

Cranberry Hootycreeks-double recipe

2 1/4 c. flour
1 c. rolled oats
1 c. softened butter
2 eggs
2 t. vanilla
1 t. baking soda
1 t. salt
2/3 c. packed brown sugar
2/3 c. sugar
1 c. dried cranberries
1 c. white chocolate chips
1 c. chopped pecans

Preheat oven to 350*. Grease a cookie sheet or line with parchment paper.
In a lg. bowl beat together butter, eggs and vanilla until fluffy.
Add remaining ingredients and mix by hand until well blended. Drop by heaping spoonfuls onto prepared baking sheets.
Bake 8-10 minutes or until edges start to brown. Cool on baking sheets or remove to cool on wire racks.

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