Oatmeal Pecan Snack Cookies

This is adapted from a recipe in a recent Southern Living magazine.  It was the idea of an oatmeal pecan cookie with a little bit of pumpkin pie spice that originally drew me to the recipe, but I changed many of the other ingredients, proportions and mixing/baking methods.  I was very pleased with how they came out, but might add more pecans next time.

Ingredients:

• 1 3/4 cups all-purpose flour
• 2 tsp. pumpkin spice
• 1/2 tsp salt
• 1/2 tsp. baking soda
• 1/4 cup butter, softened
• 6 oz. cream cheese, softened
• 1 1/2 cups firmly packed dark brown sugar
• 1 egg
• 1 tsp. vanilla extract
• 2 cups uncooked regular oats
• 3/4 cup dried cranberries
• 1/2 cup chocolate chips
• 1/2 cup chopped pecans

Directions:

Preheat oven to 350 degrees F.  Combine flour, pumpkin pie spice, salt, and baking soda.  Beat butter, cream cheese, and sugar at medium speed with an electric mixer until fluffy.  Add egg and vanilla, beating until blended.  Gradually add flour mixture, beating at low speed just until blended.  Stir in oats, dried cranberries, pecans, and chocolate chips.  Drop dough by rounded tablespoonfuls onto baking sheets coated with cooking spray.  Bake in batches, at 350 degrees F for 13 to 14 minutes.  Remove cookies from baking sheets to wire racks, and let cool 10 minutes.