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 tsp. vanilla
1/2 cup dried cranberries
1/2 cup white yogurt chips or white chocolate chips
1/2 cup chopped pecans
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.