Ingredients
-
6 3/4
-
1
-
1/2
-
1/2
-
2 1/2
-
8
-
1
-
1/2
-
2
-
1
-
2
-
6
-
5
-
-
Directions
Steps
|
1
Done
|
Oven to 350 Degrees F. |
|
2
Done
|
(if Baking Right Away). |
|
3
Done
|
Line Sheet Pans With Parchment. |
|
4
Done
|
Mix the Dry Ingredients Together (not Including Sugars), Then Stir in the Oats. |
|
5
Done
|
Set Aside. |
|
6
Done
|
Beat the Butter and Both Sugars Together Until Light and Fluffy. |
|
7
Done
|
Add the Eggs, Then Scrape Down the Bowl; Add the Honey and Vanilla and Beat Until Blended. |
|
8
Done
|
Add the Flour Mixture in Two Additions, Beating Each Until Well Combined. |
|
9
Done
|
Stir in the Cranberries and Pecans. |
|
10
Done
|
at This Point, You Can Either Bake, or Freeze. |
|
11
Done
|
to Freeze, Just Scrape the Dough Onto Plastic Wrap, Roll Into a Log, Wrap Tightly, and Freeze Until Ready to Bake. |
|
12
Done
|
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
Done
|
to Bake Immediately: Drop by Tablespoonfuls About 2 Inches Apart on Parchment Lined Sheet Pans. |
|
14
Done
|
Bake Until the Centers of the Cookies Are Soft and No Longer Look Wet; About 9-11 Minutes. |
|
15
Done
|
Let Cool on the Pan For 5 Minutes, Then Transfer to a Rack to Cool. |
