Oatmeal Pecan Cookies

1 c. all-purpose flour

3/4 c. whole-wheat flour

1 3/4 tsp. pumpkin pie spice

1/2 tsp. salt

1/2 tsp. baking soda

1/4 c. butter, softened

6 oz. reduced-fat cream cheese, softened

1 1/4 c. firmly packed dark brown sugar

2 eggs

1 tsp. vanilla extract

2 c. uncooked regular oats

2 carrots, grated

3/4 c. dried cranberries or cherries

1/2 c. chopped pecans

Directions:

1. Preheat oven to 350. Beat butter, cream cheese and sugar at medium speed until fluffy. Add eggs and vanilla; beat until blened. Add the flour, pumpkin pie spice, salt and baking soda; stir to combine and then beat into the butter mixture at low speed just until blended. Stir in oats, carrots and dried cranberries.

2. Drop dough by rounded tablespoonfuls onto baking sheets. Gently flatten dough into circles. Sprinkle about 1/2 tsp. chopped pecans onto each dough circle, gently pressing into the dough.

3. Bake at 350 for 13-14 minutes or until a wooden pick inserted in the centers comes out clean. Remove cookies from baking sheets to wire racks and let cool 10 minutes.

Note: I got this recipe from Southern Living magazine, but I made a few changes which I think make them healthier and better.