3/4 C butter, softened
3/4 C white sugar
3/4 C packed light brown sugar
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 3/4 cups rolled oats, I used instant.
1 C craisins (any flavor, but strawberry would be best)
3/4 C white chocolate chips
8 fresh strawberries
1/2 C chopped pecans
Directions Preheat oven to 375 degrees F.
In a small bowl, whisk your eggs until the yolks are runny, this will help make lighter cookies.
Process your strawberries in a food chopper or a food processor.
In large bowl, cream together butter, white sugar, and brown sugar until smooth. Make sure the mix is not grainy.
Add the eggs and vanilla, beat until super fluffy.
Gradually, stir the flour, adding the baking soda, cinnamon, and salt into butter mixture.
Gradually add in oats, craisins, white chocolate chips, strawberries, and pecans.
Drop by teaspoonfuls onto ungreased cookie sheets. Bake 12 minutes or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.
Yields approximately 4 dozen gems of sheer goodness!