This past Sunday, Feb. 20th, I had a few girlfriends over for a potluck brunch. What were we celebrating you ask? A few things…. a girlfriend’s birthday, I recently moved into a new house (bigger kitchen), a gathering of old and new friends, and of course good food. My girlfriends sure know how to make life more delicious. We had an array of lick your plate clean dishes to choose from. Here’s what the menu consisted of: chilaquiles, shrimp cous cous salad, greek cucumber salad, butternut squash soup, mushroom spinach quiche, calabasitas, hash browns, enchiladas, lasagna, breakfast calzones, spanakopita and chicken empanadas. For our dessert spread we had an amazing apple bundt cake (we ate every last piece of it), an apple pie, triple chocolate cake, a yummy fruit yogurt salad, and I made my oatmeal chocolate chip cranberry pecan cookies. Since then, my gals have been asking for the recipe.
Here’s the recipe along with a picture of half of the ladies eating outside in my patio.
1 – cup chopped pecans
Preheat oven to 350 degrees Fahrenheit
In a medium bowl mix flour, salt, baking soda, and cinnamon together and set to the side.
In a large mixer bowl beat brown sugar, sugar, and butter together until well combined, about 5 minutes. Then add in vanilla, almond extract and eggs and beat for another 3 minutes. Then add your flour mixture in small batches until well combined. Next add your oatmeal, cranberries, both chocolate chips and pecans… make sure all ingredients are well combined.
On a cookie sheet lined with parchment paper or a nonstick baking mat, drop your oatmeal dough by heaping tablespoons 2 inches apart. Bake for 11 to 13 minutes or until crispy. Take out of oven and let cool for a couple of minutes before transferring to a wire rack.
Cookie Tip: If I want my cookies to be a little on the moist side, I pull them out a minute or two early.
Here’s a picture of my baby boy Max testing out the cookies before the brunch. He gave his stamp of approval!