½cupdried cranberriesI used craisins Ocean spray brand
½cupwhite chocolate chips
Preheat oven to 350°F/180°C, and line 2 half sheet size cookie sheets with parchment paper or silicone mats and set aside.
In a bowl, combine dry ingredients (salt, baking powder, flour, and cinnamon), and set aside.
In a large bowl, using hand held mixer beat the butter with the sugars until well combined (1 minute). Then beat in the eggs and vanilla extract.
Add dry ingredients along with the oats, and on very low speed mix until just combined.
Add pecans, cranberries and chocolate chips. Mix them in until combined.
Using a medium cookie scoop (2 tbsp), scoop out cookie balls and place on cookie sheet. With your hand, or bottom of a glass, flatten the cookies a little as they won’t spread much as they bake. For better looking cookies add more cranberries or chocolate chips to the top of each cookie dough ball.
Bake for 10 minutes. Remove from the oven, allow to cool on the cookie sheet for 10 minutes then transfer to a wire rack to cool completely.
Storing. Store cooled cookies in a zipper bag or airtight container. They will stay fresh at room temperature for up to a week.
Freezing. Place the cookies in an airtight container and store in the freezer for up to 3 months. Thaw at room temperature before eating.