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Breakfast Cookies: Oatmeal-Chocolate-Cranberry-Pecan Cookies

It’s that time of year when I start channeling Betty Crocker and do a couple all night cookie baking marathons. This year it looks like there’s going to be at least seven types of cookies, so somewhere around thirty dozen cookies. I’ve done five of them so far and I thought I would share one of them with you guys. I stumbled upon the combination a few years ago when I was playing around with an oatmeal cookie recipe. Cranberries can be rather tart (like in my Cranberry Nut Pie), but it’s balanced out nicely with the cookie and chocolate. I call these Breakfast Cookies because they’re great for a grab and go when you’re in a hurry.

Ingredients
1 1/2 cups softened butter
2 cups brown sugar, packed
1 cup white sugar
3 1/2 cups flour
2 eggs
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
3/4 cup chocolate chips
3/4 cup chopped pecans
3/4 cup dried cranberries

Directions
Preheat the oven to 375 degrees.
In a large mixing bowl, beat the sugar and butter together. Add the flour, eggs, baking powder and soda, vanilla, cinnamon, nutmeg, and cloves. Mix until everything is thoroughly combined. Stir in the chocolate chips, pecans, and dried cranberries. The dough is going to be very stiff.
Drop by rounded teaspoons on to cookie sheets and bake for 12 minutes or until the cookies start to brown. Let them sit on the cookie sheet for a couple of minutes before transferring them to a cooling rack.

Nutritional Info
◦Servings Per Recipe: 60
◦Amount Per Serving
◦Calories: 160.2
◦Total Fat: 7.2 g
◦Cholesterol: 18.6 mg
◦Sodium: 33.9 mg
◦Total Carbs: 25.7 g
◦Dietary Fiber: 1.2 g
◦Protein: 1.8

Breakfast cookies