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This recipe for CRANBERRY HOOTYCREEK COOKIES , by , is from Our Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Anita Wilkie


5/8 cup all purpose flour
cup rolled oats
cup all purpose flour
tsp baking soda
tsp salt
1/3 cup packed brown sugar
1/3 cup white sugar
cup dried cranberries
cup white chocolate chips
cup chopped pecans

Layer the ingredients in a 1 quart jar, in the order listed.

Attach a tag with the following instructions: Cranberry Hootycreeks
1. Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet or line with parchment paper.
2. In a medium bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy. Add the entire jar of ingredients, and mix together by hand until well blended. Drop by heaping spoonfuls onto the prepared baking sheets.
3. Bake for 8 to 10 minutes, or until edges start to brown. Cool on baking sheets, or remove to cool on wire racks

Personal Notes:
Personal Notes:
The recipe is written so that you can put most of the ingredients for these cookies in a mason jar and gift them for Christmas. It is a fun gift and looks great in the jar with the red from the cranberries. But you can also just bake them for eating now.




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