This recipe will become a family favorite and you won’t have to feel guilty because these cookies offer less calories and sugars than more traditional holiday cookies.
Ingredients
14 tablespoons (7 ounces) butter, at room temperature
3/4 cup (6 ounces) firmly packed dark brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
2 large eggs
1 1/2 teaspoons vanilla
1 1/2 cups (7 1/2 ounces) all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon kosher salt
3 cups (11 ounces) old-fashioned oats
3/4 cup toasted pecans, chopped
3/4 cup dried cranberries
Directions
Preheat the oven to 350°F.
In large bowl, beat the butter and sugars on medium speed of an electric mixer until creamy. Add the eggs and vanilla; beat well. Add the flour, baking soda, cinnamon, and salt; mix until nearly combined. Add the oats, pecans, and dried cranberries (you might have to do this in multiple additions). Mix until combined.
Drop the dough in rounded tablespoonfuls onto ungreased half sheet pans. (Add 15 cookies to each half sheet pan, leaving some space in between as they'll spread slightly.)
Bake 8 to 10 minutes or until just browning on the bottom (lift one cookie to check). They'll look slightly undercooked on top but will continue to cook once removed from the oven. Cool 2 minutes on the cookie sheets; remove to a wire rack. Cool completely. Store tightly covered.

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