Oatmeal Cookies with Cranberry and Pecan

Not much to be said about a delicious cookie. This one is donated by executive chef of 464 - Lyndsey Hipkin, a pretty cute lady...thanks chef.

Enjoy with Milk and other fine dairy products.

Serves: 15

Ingredients

3/4 cup salted butter

1 cup packed brown sugar

1/4 cup honey

1 whole egg

1 tsp vanilla ( fresh is best )

1 tsp zest of an orange - finely grated

3/4 cup flour

1/2 tsp salt

1/2 tsp baking soda

3 cups old fashioned oats

1  1/2 cups dried cranberries ( subsitute for chocolate chips or raisins )

1 cup chopped pecans

Preparation

• Preheat oven to 350 degrees, and lightly grease a baking sheet or line with parchment
• Cream butter, sugar and honey together in a large bowl at medium speed with an electric mixer - or your hands.
• Add egg, vanilla and orange zest, continue to beat until lightly creamy
• In a separate bowl, combine flour salt and baking soda, and stir into the creamed mixture
• Add oat, cranberries and pecans, stir until well mixed
• Drop onto prepared baking sheets in little balls, wet your hands with water and use your palms to flatten them
• Bake for 14-16 minutes until lightly browned at the edges but still soft in the centre.
• Remove with a fish spatula to wire racks to cool