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From: Celebrating the Seasons by John Littlewood

Like a bowl of granola, these cookies are full of oats, dried fruit, and coconut.  Like all good cookies, they're great any time of day.

50 small cookies

• 1/2 pound unsalted butter, softened
• 1 cup lightly packed light brown sugar
• 1/2 cup sugar
• 2 eggs
• 3 cups rolled oats
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon table salt
• 1/2 teaspoon baking soda
• 2 teaspoons ground ginger
• 3/4 cup chopped walnuts
• 1/2 cup raisins
• 1 cup dried cranberries
• 1 cup sweetened flaked coconut

1. Preheat oven to 350°.

2. Combine butter and sugars in a mixing bowl and beat with an electric mixer until creamy. Add eggs and beat well.

3. "Pulse" the oatmeal briefly in a food processor until roughly chopped (or chop on a cutting board with a knife). Do not process too long. Sift together the flour, nutmeg, salt, baking soda, and ginger. Add to the egg mixture with the oatmeal, walnuts, raisins, cranberries, and coconut. Mix together with a rubber spatula or wooden spoon just until combined.

4. Scoop heaping tablespoons of dough onto an oiled or parchment paper-lined baking pan. Wet fingers and press each cookie until slightly flattened.

5. Bake 10 minutes, or until cookies are lightly browned all over. Do not overbake.

Note: This is a wonderful "base" recipe. Have fun and experiment with substitutions for the last four ingredients. For example, try chocolate chips instead of walnuts. Any type of dried fruit can be used in place of the raisins and cranberries.


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