With the holidays just around the corner, here’s a delicious way to get a head start on your holiday baking.  These cookies are loaded with festive flavors and are a breeze  to make; they also freeze well.   Hmm .  . . why not do yourself a favor and fill your freezer now with yummy cookies for all the upcoming parties, Thanksgiving, Christmas, neighborhood get togethers, the annual cookie exchange, gift giving . . . just think about  how many events you have coming up!

This recipe makes plenty to share.  You’ll get about 4 dozen large cookies (approx. 3″) or you can size them down and get lots of smaller cookies for a party or exchange (just adjust cooking time).  I love the cranberry-pecan combination, but if you prefer, just swap out the cranberries for raisins.

{P.S.  I expect all of you to thank me come December when you have these cookies stashed in your freezer!}

Cranberry Pecan Oatmeal Cookies

Ingredients:

2 cups butter
2 cups brown sugar
2 cups sugar
4 eggs
2 teaspoons vanilla
3 cups flour
1 cup whole wheat flour
5 cups rolled oats
2 teaspoons soda
1 teaspoons salt
1/2 teaspoon cinnamon
3 cups dried cranberries
3 cups chopped pecans

Directions:

Mix butter with sugars until light and fluffy. Add eggs and vanilla. Stir together flours with salt, soda and cinnamon; add to mixture. (Note this makes a lot of thick cookie dough – you’ll want to you use your cookie paddle.) Add oats and mix until blended. By hand stir in cranberries and nuts.

Refrigerate dough at least 1 hour. When ready to cook, roll dough into 1 1/2 inch balls and place on cookie sheet lined with parchment.  Flatten dough balls a little with a cup.

Bake at 375 degrees for 11-13 minutes or until edges are lightly browned.

Makes 4 dozen large (approx. 3″) cookies.