Cranberry Hootycreek Cookies

1 cup margarine or butter, softened
2/3 cup sugar
2/3 cup brown sugar
2 eggs
2 tsp vanilla
2 ¼ cup flour
1 tsp baking soda
1 tsp salt
1 cup rolled oats
1 cup dried cranberries
1 cup white chocolate chips
1 cup chopped pecans

Preheat oven to 350 degrees F. Cream together margarine or butter, sugar and brown sugar; add eggs and vanilla and beat until light and fluffy. In a separate bowl, combine flour, baking soda and salt. Add flour mixture to butter mixture and beat until combined. Stir in oats, cranberries, white chocolate chips and pecans.

Drop by tablespoonfuls onto a greased cookie sheet. Bake at 350 degrees for 8-10 minutes or until done. Remove cookies to a cooling rack and cool thoroughly before storing in an airtight container.

Rachel's note: I gave mixes for these cookies to my friends for Christmas last year. Several of them told me later that they were the best cookies they've ever had. I don't know about that, but they are really good cookies.