To say that I’ve been a little busy would be an understatement. Not with any one thing either, I’ve just been busy. It’s hard when you’re popular.
I’ve even been sneaking blog reading in at work when I need a little break and I’m jealous of all the good baking that’s been going on. The other day while on African Kelli, she mentioned that she was going to bake Oatmeal Cranberry Cookies and I knew that I had to find time to whip up a batch from this great recipe I found at Central Market in Dallas. I’ve tweaked the recipe a bit, but you could add raisins, dates or walnuts.
Oatmeal Cranberry Pecan Cookies
2 c all purpose flour
1 t baking powder
1 t ground cinnamon
1/2 t baking soda
1/2 t salt
3/4 c unsalted butter
1/4 c vegetable shortening
1 c sugar
1 c dark brown sugar
1/4 c honey
2 large eggs
1 T vanilla extract
3 c old-fashioned oats
1 1/2 c cranberries
1 1/2 c pecans
Preheat oven to 350F. Use a Pam on the cookie sheet. Blend the first five ingredients in medium bowl.
Using an electric mixer, beat butter, vegetable shortening and both sugars in large bowl until fluffy. Beat in honey, eggs and vanilla. Gradually beat in flour mixture. Stir in oats, cranberries and pecans. Drop batter by the table-spoonfuls onto the prepared sheet. Space them about 2 inches apart and flatten cookies slightly.
Bake cookies about 10-15 minutes. Cool completely. Makes about 4 dozen.
On another note, Hubby is on his way to France. Not that I care. I mean what’s the big deal. I mean what’s so great about France. I bet the weather is going to be crap.
Ok, so the weather is going to be perfect, but there will be something. I better get a good trip gift.