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Chocolate-Cranberry Cookies

• 1/2 c. butter
• 1 c. all-purpose flour
• 3/4 c. sugar
• 1 egg
• 1 tsp. vanilla
• 1/2 tsp. baking powder
• 1 c. quick-cooking rolled oats
• 1 c. coarsely chopped cranberries
• 1/2 c. finely chopped pecans
• 42 Hershey Kisses

In a large mixing bowl beat the butter with an electric mixer medium to high speed about 30 seconds, or until softened. Add the flour, sugar, egg, vanilla, and baking powder. Beat until thoroughly combined, scraping the sides of the bowl occasionally. Stir in the rolled oats, cranberries, and pecans.

Drop by rounded teaspoons 1 inch apart onto greased cookie sheets. Place a Hershey Kiss in the center of each cookie.

Bake in a 375° oven for 10 to 12 minutes or until edges are lightly browned. Remove cookies and cool on wire racks.

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