Recipe for National Pecan Month

In honor of National Pecan Month, I thought I would share my recipe for "Loaded Oatmeal Cookies." This is an original recipe from Cruising Connecticut with a Picnic Basket and one that seems to get a lot of raves. Try it and let me know what you think.

Loaded Oatmeal Cookies
1 cup (2 sticks) butter, softened
1/2 cup granulated sugar
1 cup light brown sugar, packed
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups oatmeal
1 cup dried cranberries
1 cup white chocolate morsels
1 cup coarsely chopped pecans

* Preheat oven to 350 degrees F.
* In mixing bowl, blend butter and both sugars with electric mixer. Add eggs, one at a time, beating well after each. Add vanilla and mix into batter. In another bowl, combine flour, baking powder, baking soda, and salt; add to creamed ingredients, mixing well. Add oatmeal, cranberries, chocolate morsels, and pecans to batter and blend.
* Drop dough by heaping tablespoon onto ungreased baking sheets.
* Bake 10-12 minutes or until set and just barely golden.
* Leave in pan for 1-2 minutes; remove to rack to finish cooling. When cool, pack in covered container to keep fresh and soft.
* Yield: About 4 dozen.

Pecan Facts: According to www.ilovepecans.org, research shows that in addition to cholesterol-lowering properties and heart-healthy fats, pecans contain more than 19 important vitamins and minerals. This "All American Nut", first discovered growing in North America and parts of Mexico in the 1600's is grown in 14 states and enjoyed around the world as the perfect nut. The U.S. Dept. of Agriculture statistics show that over 346 million pounds of pecans were produced in the U.S. in 1999, with the majority of the world's pecan production (80%) coming from the U.S.