Harvest Oatmeal Cookie (Cranberry, White Chocolate and Pecan)

Directions

1. Preheat oven to 350 degrees F.
2. Place the pecans on a sheet pan and bake for 5 minutes until crisp.
3. Set aside to cool. Once cooled chop coarsely.
4. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, orange zest and white sugar on medium-high speed until light and fluffy.
5. With the mixer on low, add the eggs, one at a time, and then the vanilla extract.
6. Sift the flour, baking powder, cinnamon and salt together into a medium size bowl.
7. With the mixer on low, slowly add the dry ingredients to the butter mixture and combine. Add the oats, cranberries, chocolate and pecans and mix until combined.
8. Using a small ice cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand.
9. Bake for 12 to 15 minutes until lightly browned. Transfer cookies to a baking rack and cool completely.
10. Add the oats, cranberries, chocolate and pecans and mix until combined.
11. Using a small ice cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper.
12. Flatten slightly with a damp hand.
13. Bake for 12 to 15 minutes until lightly browned.
14. Transfer cookies to a baking rack and cool completely.