YIELD: 48 cookies
PREP TIME: 15 minutes
BAKE TIME: 10-12 minutes

Ingredients

1 cup + 2 tbsp. ROGERS ALL PURPOSE FLOUR

1/2 tsp. baking soda

1/2 tsp. salt

1/2 cup ROGERS LARGE FLAKE OATS

1/2 cup butter, softened

1/3 cup packed brown sugar

1/3 cup white sugar

1 egg

1 tsp. vanilla

1/2 cup dried cranberries

1/2 cup white yogurt chips or white chocolate chips

1/2 cup chopped pecans

 

 

Directions

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Preheat oven to 350⁰F (180⁰C). Prepare cookie sheets.

Whisk together flour, baking soda, salt, and large flake oats.

In a separate bowl, cream together butter and sugars. Beat in egg and vanilla. Add dry ingredients; stir until well blended. Mix in cranberries, yogurt chips and pecans.

Spoon onto cookie sheets.

Bake 10-12 minutes or until edges start to brown.

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