Cranberry Pecan Oat Lace Cookies

I love cookies. This particular one brings back memories of being in my girlfriends' kitchen when she told me about a recipe she read in a magazine and made it. These cookies became an instant hit!
I will give you the full calorie version and the modified variety which I made today for my Mah Jongg friends who are coming over tonight for a game.

Cranberry Pecan Lace Cookies store well in an airtight container and may be frozen for up to 6 months.

Ingredients...

• 2/3 cup flour (I use 1/3 cup whole wheat and 1/3 cup white.)
• 1 and 1/2 sticks (3/4 cup) unsalted butter or margarine (I use a healthier choice substitute.)
• 2/3 cup light brown sugar (I use Splenda Brown Sugar Blend)
• 2/3 cup sugar (I use Splenda Sugar Substitute)
• 1/2 cup Old Fashioned Oats
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups coarsely chopped pecans
• 1/2 cup dried cranberries (and/or get creative and snip up apricots in addition to or in place of 1/2 the cranberries)
• Parchment, cookie sheet, spatula, and oven preheated to 350 F.

Here's how you do it...

1. In a medium bowl, whisk together the flour, salt, baking soda, and oats. Set aside.
2. In a mixer, cream the butter (or substitute) and the sugars. Scrape the bowl and beat for another 30 seconds.
3. Add the egg and vanilla and beat on slow until blended.
4. Fold in the dry flour mixture you set aside earlier..
5. Stir in the dried cranberries and pecan pieces.
6. Spoon by teaspoonful onto parchment lined cookie sheet 3 inches apart. On a standard sheet I put 8 per sheet (do not overcrowd or they will melt together).
7. Bake at 350F for 8-9 minutes. Watch the first batch to see how your oven bakes it. My oven has these finished at just under 9 minutes. Every oven is different. As always place the racks in the center of the oven to bake.

Yield: 64 cookies

Time Saving Tip...
While the first tray is in the oven, prepare another piece of parchment with the next batch ready to go in when the the one in the oven is done. Slide the parchment with the hot cookies onto your stove or other flat surface. Now slide the next parchment and batch right onto the hot cookie sheet and place it back in the oven to begin baking the next batch. Repeat until all the batter is used up.