(makes 30 medium sized cookies)

1 1/3 C flour

½ t baking powder

1 ½ t baking soda

1 t cinnamon

½ t salt

2 C old fashioned oats

2 C quick cooking oats

¾ C coconut

½ C golden raisins

½ C dried cranberries

2 sticks unsalted butter, softened

1 c light brown sugar

¾ C sugar

2 extra large eggs, room temperature

2 t vanilla

¼ C half & half

 

In a bowl, whisk together flour, baking powder, soda, cinnamon and salt. Add both oats, coconut, golden raisins and dried cranberries. Break up raisins and cranberries making sure they get coated with flour mix. In the bowl of a stand mixer, add butter and sugars and cream until light and fluffy. Add eggs and vanilla and mix in well. Add half and half and mix well. With the mixer on low speed, spoon flour mix into the butter mix. Finish incorporating with a large spoonula. 😉

Using a 1 1/3 ounce ice cream scoop, scoop out batter onto a cookie sheet prepared with non-stick baking spray. Chill cookie balls in the refrigerator for 20 minutes or so. Once the dough has firmed up, place cookies in a preheated 350 degree oven and bake for 13 minutes. Rotate pan and continue to bake for another 13 minutes or until nicely browned. Remove cookies from oven and place on a cooling rack. I like a crispy exterior with some chewiness in the middle. You can store chilled dough in the refrigerator for several days or in the freezer longer. Several weeks. When you have the time, make some dough, portion it, freeze it and then bake it off when you need cookies for a special occasion.