Prep Time
15 minBake Time
10-12 minRating
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Loading...| 1 cup + 2 tbsp. ROGERS ALL PURPOSE FLOUR | |
| 1/2 tsp. baking soda | |
| 1/2 tsp. salt | |
| 1/2 cup ROGERS LARGE FLAKE OATS | |
| 1/2 cup butter, softened | |
| 1/3 cup packed brown sugar | |
| 1/3 cup white sugar | |
| 1 egg | |
| 1 tsp. vanilla | |
| 1/2 cup dried cranberries | |
| 1/2 cup white yogurt chips or white chocolate chips | |
| 1/2 cup chopped pecans |
| 1. | Preheat oven to 350⁰F (180⁰C). Prepare cookie sheets. |
| 2. | Whisk together flour, baking soda, salt, and large flake oats. |
| 3. | In a separate bowl, cream together butter and sugars. Beat in egg and vanilla. Add dry ingredients; stir until well blended. Mix in cranberries, yogurt chips and pecans. |
| 4. | Spoon onto cookie sheets. |
| 5. | Bake 10-12 minutes or until edges start to brown. |
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