Cranberry-Pecan Oatmeal Cookies

These cookies might not be the prettiest or the most elegant on the block; but boy, are they a healthy choice! They also hold such fond memories of a dear friend, who introduced me to these 'galettes au gruau'. We would always laugh when Suzanne would bring in a batch to work, and claim that her recipes contained no eggs and fats. Between chuckles we would devour them guilt-free with our morning coffee (without the 10% coffee creamer, of course) (not....)I think she would approve of the small changes to her original recipe.

Cranberry-Pecan Oatmeal Cookies

Sift these ingredients into a large mixing bowl:
2 cups of all purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

In the same bowl add:
3 cups oatmeal
1 cup dried cranberries
zest of 1 large orange
2 cups pecans ( lightly toasted in the oven at 350 degrees F. for 5 minutes for extra flavour )

In a separate bowl beat:
2 eggs
1 cup canola oil
3/4 cup milk

With a wooden spoon, incorporate the egg mixture into the dry ingredients.
Mix until blended and drop the cookie dough with a soup spoon on a parchment lined cookie sheet. Bake at 375 degrees F. for approximately 12 minutes, until golden brown. Makes about 3 dozen large cookies or 'galettes'