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Dried fruit and nuts lend flavor to a slightly chewy, slightly crunchy version of these traditional cookies.
1/2 cup (1 stick) butter or margarine
1/2 cup granulated sugar
1/2 cup brown sugar, light or dark
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/4 cups King Arthur Unbleached All-Purpose Flour
1 1/2 cups rolled oats
1/2 cup dried cranberries
1 1/2 cups dried apple nuggets or chopped dried apples
3/4 cup chopped nutswalnuts or pecans
In a large mixing bowl, cream together the butter or margarine and the sugars. Add the egg and vanilla, and beat till smooth. Stir in the remaining ingredients, mixing till everything is well-combined.
Drop the dough by heaping tablespoonfuls (a cookie scoop works well here) onto lightly greased or parchment-lined baking sheets, leaving about 1 1/2 inches between each ball of dough.
Bake the cookies in a preheated 350°F oven for 12 to 15 minutes, or until they're golden brown. Remove them from the oven, and cool on a wire rack. Store them airtight; if you want to keep them very soft and chewy, store them with our brown sugar/cookie softener. Yield: three dozen 2 1/2-inch cookies.