• Preheat oven to 350°F. Gather the ingredients so you have everything close at hand on the counter or table.

Prepare the Ingredients

• Using a fine-edged grater, zest one orange to make 1 tablespoon orange zest.
• Using a knife and cutting board, or a nut chopper, coarsely chop 1 cup pecans. If desired, chop 1 cup dried cranberries. (Sometimes the dried cranberries are rather big, and if they are, I like to coarsely chop them.)

Make the Cookie Dough

• In a large mixing bowl, cream together 1 cup butter, 1 cup granulated sugar, and 1 cup brown sugar. Add in 2 large eggs, orange zest, 1 teaspoon vanilla extract. Mix to combine.
• In a medium bowl, combine the 2 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and 2 1/2 cups old fashioned oats. Mix well.
• Gradually beat the oat mixture into the creamed mixture until incorporated. Last, add in the chopped pecans and dried cranberries.

Prepare to Bake the Cookies

• Place balls of dough onto prepared baking sheet using a large tablespoon or 1 oz. cookie scoop.
• Bake in preheated oven for 12-14 minutes until golden brown. Transfer cookies to wire cooling racks. This recipe will make 3-4 dozen.
• To store, place cookies in a covered container or cookie jar for up to 5 days. You may freeze the cookies in a plastic freezer bag for up to 3 months.