These cookies spread and are lacy to look at with a slight praline taste. I’ve always made them flat, but when you take them out of the oven you can roll them around a wooden spoon handle and when hard, dip the tip in chocolate.
2/3 C all purpose flour
½ tsp salt
½ tsp baking soda
½ C rolled oats
1 ½ sticks softened unsalted butter at room temperature
2/3 C granulated sugar
2/3 C light brown sugar
1 large egg
1 tsp vanilla extract
2 C pecan pieces
2/3 C dehydrated cranberries (Craisins)
Mix together in a small bowl flour, salt and baking soda. Stir in oats. In a medium bowl, cream butter with a mixer until light and fluffy. Add both sugars and cream together. Add egg and mix. Beat in vanilla. Fold in the flour mixture. Take the beaters out and hand mix in pecans and cranberries. Form into 1” balls and place on parchment paper on top of a cookie sheet. These do spread so keep them 2.5 to 3” apart. Bake in a 350 oven till golden brown and lacy about 7 to 8 minutes.
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