Oatmeal Cranberry Cookies (Modified from Fine Cooking Cookies 2011) cup butter, softened cup granulated sugar

gar cup light brown sugar, packed 1 large egg 1 Tbs. light Karo syrup 1 tsp. vanilla extract 1 cups all purpose flour 1 tsp. baking soda tsp. salt cup sweetened dried cranberries cup rolled oats (not quick-cooking) cup toasted pecans, chopped cup sweetened coconut Preheat the oven to 325F. Line baking sheet with parchment. Beat the butter and sugar until light and fluffy. Scrape the bowl. Add the egg, corn syrup and vanilla. Beat to mix in well. With the beater running, slowly add the flour, stopping between additions to allow the flour to mix in. Add the baking soda and salt. When the batter is mixed, stir in the cranberries, oats, pecans and coconut. Roll the dough into small balls and place on the prepared sheet about 2 inches apart. Press down into discs about inch thick. Bake until the edges are golden and the center is dry, but not browned, about 15 minutes. Transfer to a cooling rack.