Cranberry Hootycreeks

It's time to post another "splurge" recipe...and these cookies are just soooo good!
They are really a variation of oatmeal raisin cookies..so I guess you you want to eat more oats this is one way of doing it!

Craisins
Image source: Mt. Craisin

Cranberry Hootycreeks

yield: 18-24 cookies

1/2 cup butter, softened
1 egg
1 teaspoon vanilla extract
1 1⁄8 cup sifted flour, all-purpose flour
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1⁄2 cup rolled oats, uncooked
1⁄3 cup granulated sugar
1⁄3 cup brown sugar, packed
1 cup dried cranberries
1⁄2 cup white chocolate baking chips
1⁄2 cup walnuts or pecans, chopped



Preheat oven to 350°F. Grease cookie sheet or line with parchment paper.
Sift flour before measuring. In a small bowl, combine flour, baking soda, and salt. Set aside.


In a medium bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon vanilla 
until fluffy. Mix with brown sugar. Add dry ingredients and mix until well blended. Add oats. Fold in cranberries, white chocolate chips, and nuts.


Drop rounded tablespoons onto the prepared cookie sheet. Bake for 8 to 10 minutes, until 
edges start to brown.

Cool on wire rack. 


Option:  These cookies can make a great gift in a jar...for details, click the photo caption above.