Thanksgiving count down

Here's what's done so far:

1. the pecan pie is baked and in the freezer
2. the 72 inch round table and 8 chairs are ordered from the party rental place
3. there's a raw turkey in the refrigerator, and a whole lot of raw fresh food all over the kitchen counters

Here's what I need to do next:

1. Everything.

Did I mention that my in-laws are coming tomorrow, and they're spending the night? Which means sheets and towels all around.

So tomorrow I'll start where I want to end--by setting the dining room table. Then I'll make the sweet potato/praline side dish. And the cranberry sauce. Then I'm baking pumpkin bread and chocolate Bundt cake and these cookies:

Cranberry-Oatmeal Cookies*

1 1/2 cups unsalted butter
1/3/4 cups light brown sugar, firmly packed
2 large eggs
1 1/2 T. honey
2 tsp. vanilla extract
1/2 tsp. salt
2 cups unbleached flour
1 box (18 oz) old-fashioned rolled oats
12 oz. fresh cranberries, coarsely chopped
1/2 cup golden raisins
finely chopped zest of 1 orange
1 1/4 cups coarsely chopped walnuts (I might use pecans)

Preheat oven to 350 degrees. Line baking sheets with parchment paper. Cream butter and sugar in a large bowl. Add eggs, honey, vanilla, and salt. Beat until smooth and creamy. Using a large wooden spoon or your hands, work in the flour and oats until well combined. Add the cranberries, raisins, orange zest, and walnuts. Mix until evenly incorporated. With your hands, form the dough on the baking sheets into patties 1/2 inch thick and 2/12 to 3 inches in diameter. Bake the cookies until lightly browned but still a little soft at the center, 15 or 20 minutes. Cool on wire racks. Makes about 25 cookies.

* From Sarah Leah Chase's Cold Weather Cooking