Cranberry-Pecan Cookies

Ingredients

• 0.5 teaspoon baking soda 
• 0.8 teaspoon cinnamon 
• 1.3 cups brown sugar dark (10 oz/280 grams)
• 1.3 cups cranberries dried (craisins)
• 1 large eggs 
• 0.8 cup flour (3.4 oz/95 grams)
• 1 cup ground graham crackers finely
• 1 cup oats 
• 2 teaspoons orange juice 
• 1.5 teaspoons orange zest 
• 1 cup pecans toasted chopped
• 0.5  scant teaspoon salt 
• 20 servings optional topping: turbinado sugar 
• 8 tablespoons butter unsalted room temperature
• 1.5 teaspoons vanilla 

Equipment

• baking sheet
• baking paper
• oven
• mixing bowl
• hand mixer

Directions

1. Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.Cream butter and brown sugar in a mixing bowl using high speed of an electric mixer; Beat in the egg, vanilla, orange zest and orange juice.In another bowl, thoroughly stir together the flour, cinnamon, baking soda and salt. Stir in the oatmeal, graham cracker crumbs and chopped pecans. Stir that mixture into the butter mixture. Stir in the cranberries.Shape dough into large balls–about 2 tablespoons each. Dip tops in turbinado sugar if desired.
2. Bake for 10-12 minutes (up to 15 minutes if you use very generous tablespoons!) or until golden brown.
3. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.