These are really the best cookies you’ll ever eat (don’t tell Dad, he’s stuck on Aunt Bessies, which I already posted), but Cranberry Hootycreeks, aside from having such a fun name, are truly divine.

1 C softened butter

2 eggs

2 teaspoons vanilla

2 1/4 C all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

2/3 C brown sugar

2/3 C white sugar

1 C rolled oats

1 C dried cranberries

1 C white chocolate, chopped (or white choc chips)

1 C chopped pecans

Preheat the oven to 350 F. Use nonstick cookie sheets, or lightly grease or line sheets with parchment. In a mixing bowl, beat together 1 C softened butter, 2 eggs, and 2 tsp of vanilla until fluffy. Add the dry ingredients, and mix them together by hand until well blended. Drop by heaping spoonfuls onto the prepared baking sheet, about 2 inches apart. Bake for 8 to 10 minutes, or until edges are lightly browned. Cool for 2 minutes on the baking sheet, then remove to wire racks to cool completely.