DO NOT EAT OR PLAY WITH RAW FLOUR, DOUGH OR BATTER; WASH HANDS, UTENSILS AND SURFACES AFTER HANDLING. 4008673 SAFE HANDLING INSTRUCTIONS: RAW FLOUR IS NOT READY-TO-EAT AND MUST BE THOROUGHLY COOKED BEFORE EATING TO PREVENT ILLNESS FROM BACTERIA IN THE FLOUR. DO NOT EAT OR PLAY WITH RAW DOUGH; WASH HANDS, UTENSILS AND SURFACES AFTER HANDLING. CRANBERRY PECAN COOKIES - INGREDIENTS: 1 CUP BUTTER, SOFTENED FC, 1 CUP BROWN SUGAR FC, 1/2 CUP SUGAR FC, 1 LARGE EGG FC, 1-1/2 TSP VANILLA FC, 2 CUPS ALL-PURPOSE FLOUR FC, 1 TSP BAKING SODA FC, 1 TSP CINNAMON FC, 1/2 TSP GROUND GINGER FC, 1/4 TSP SALT FC, 2 CUPS QUICK OATS FC, 1 CUP (5 OZ PACKAGE) DRIED CRANBERRIES FC, 1 CUP CHOPPED PECANS FC. PREPARATION INSTRUCTIONS: PREHEAT OVEN TO 375°F. BEAT BUTTER, BROWN SUGAR AND SUGAR IN LARGE BOWL WITH AN ELECTRIC MIXER AT MEDIUM SPEED UNTIL WELL BLENDED. ADD EGG AND VANILLA, BEAT UNTIL WELL BLENDED. COMBINE ALL-PURPOSE FLOUR, BAKING SODA, CINNAMON, GINGER AND SALT IN A MEDIUM BOWL. ADD ALL-PURPOSE FLOUR TO BUTTER MIXTURE, BEATING AT LOW SPEED UNTIL COMBINED; ADD OATS, CRANBERRIES AND PECANS, BEAT UNTIL COMBINED. SPOON 2 TBSP DOUGH PER COOKIE 2 INCHES APART ONTO PARCHMENT LINED BAKING SHEETS. BAKE 10 TO 12 MINUTES OR UNTIL LIGHTLY BROWNED. COOL 5 MINUTES ON SHEETS BEFORE MOVING TO WIRE RACKS TO COOL COMPLETELY. MAKES 36 COOKIES, FC = FOOD CLUB BRAND STORAGE INSTRUCTIONS: STORE IN A CLEAN, COOL AND DRY AREA AWAY FROM STRONG ODORS. FOR LONGER SHELF LIFE, STORE IN A REFRIGERATOR OR FREEZER. COPYRIGHT TOPCO HRMA1117 QUALITY GUARANTEED