2) Add the vanilla and apple sauce until combined. In a separate bowl, combine the flour, bicarbonate of soda, salt, allspice, cinnamon, nutmeg and oatmeal. Add to the butter mixture and mix well. With a rubber spatula, fold in the cranberries and pecans.
3) Scoop with an ice cream scoop onto a greaseproof paper-lined biscuit sheet. Place the dough balls 5cm apart and bake for 12 to 14 minutes. Transfer to a wire rack and cool.