Oatmeal Craisin Cookies

I like these oatmeal cookies because they do not have a ton of craisins in every bite and have a soft texture to them. The nuts are optional and can be eliminated for those with food allergies.

• Ready In: 35 mins
• Yields: 48 cookies

Ingredients

• 1 1⁄2 cups all-purpose flour
• 1  teaspoon baking soda
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon salt
• 1  cup butter or 1  cup margarine, softened
• 3⁄4 cup brown sugar, packed
• 3⁄4 cup granulated sugar
• 2  eggs
• 1  teaspoon vanilla extract
• 3  cups oats, quick cooking, uncooked
• 1⁄2-3⁄4 cup craisins, to your desired taste
• 1⁄2-3⁄4 cup pecans, to your desired taste

Directions

1. Preheat oven to 350 degrees.
2. Mix together flour, baking soda, cinnamon, and salt in a small bowl.
3. In a large bowl, with electric mixer, beat butter, brown sugar and sugar until you have a creamy consistency. Add eggs and vanilla extract then beat the mixture well.
4. Add flour mixture in small increments to butter mixture, beating well after each addition.
5. With a large spoon or using dough hooks on the mixer, mix in the oats, craisins, and nuts; make sure they are well incorporated into the mixture.
6. Drop by tablespoonfuls onto an ungreased baking sheet.
7. Bake 10-12 minutes or until light golden brown.
8. Cool on baking sheet for 1 minute. Then put on wire rack until cooled completely.