Friday, work started late (4PM) so we could keep the cafe open late. I walked in the door and immediately started making the next batch of oatmeal cookies.

Pecan, Butterscotch, Dried Cranberry Oatmeal Cookies. No chocolate, no raisins.

Pecan, Butterscotch, Cranberry Oatmeal Cookies

Yummy! I’m pretty proud because I’ve been known to obsess over recipes for weeks and months. Someday I’ll tell you about the Sourdough Saga.

For now, the recipe:

Pecan, Butterscotch & Cranberry Oatmeal Cookies

1/2 cup (1 stick) butter

1/2 cup brown sugar

1/4 cup granulated sugar

Beat until creamy. Add:

1 egg

1/2 teaspoon vanilla

Beat well. Combine:

3/4 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt

pinch nutmeg

Add to butter mixture and mix well. Stir in:

2 1/2 cups oatmeal

1/2 cup dried cranberries

1/2 cup chopped toasted pecans (I toasted mine for five minutes at 425 degrees and then chopped them roughly)

1/4 cup butterscotch morsels

Form into little cookie burgers (for my 3 oz cookies, they ended up being about 3 inches across and 1/4 inch thick before cooking. For regular sized cookies, I’d just smash down a couple of tablespoons of dough.) and place on an ungreased cookie sheet. Bake at 350 degrees for 10 to 15 minutes. Cool one minute on the sheet before transferring to a wire rack to cool completely. Store in an airtight container.

I’m thinking that they won’t last too long, if my customers are anything to go by. I haven’t had to throw any away so far.