Butterscotch Cranberry Oatmeal Cookies
36 cookies
Cookies
1 cup unsalted butter ( 2 sticks)
¾ cups dark brown sugar
½ cup granulated fine sugar
2 eggs
1 tablespoon honey
1 teaspoon vanilla
2 cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground allspice
2 cups quick-cooking oats (not instant or old fashioned)
1 cup dried cranberries
1 cup butterscotch chips
½ cup toasted pecans, coarsely chopped
Directions
Preheat oven to 350 degrees F. Use an electric mixer , beat together butter and sugar until light and fluffy. Add eggs one at a time and mix. Stir in vanilla and honey until well blended. In another bowl add the flour, baking powder, baking soda, salt and spices. Add dry ingredients to the butter and sugar mixture. Mix well until the dough is smooth. Use a spoon, fold in the oatmeal, dried cranberries, butterscotch chips and pecans. Drop in rounded teaspoons of dough onto a non stick baking sheet approximately 1 inch apart. Bake in upper half of the oven for about 15 minutes until cookies start to turn brown at the edges. Remove from oven and cool cookies on a wire rack. Store in an air tight container.
