2 directions: 'In the bowl of the electric mixer fitted with the flat paddle, beat
3 the butter and sugars until light and fluffy. Beat in the eggs, one at a time. Add
4 vanilla and almond extracts until well combined. Reduce speed and gradually beat
5 in the flours, salt and baking soda until blended well. Stir in the oats, almonds
6 and dried fruit. Cover and refrigerate dough at least 30 min. (dough will hold
10 Preheat oven to 350F. Line baking sheets with parchment.
13 Drop onto prepared sheets with an ice cream scoop, 2-3” apart. Bake 10 min. or
14 until lightly browned. Cool completely on racks before storing.
19 If using salted butter then omit ½ t. additional added salt from recipe.'
27 name: unsalted butter, room temperature
34 name: granulated sugar
41 name: light brown sugar, firmly packed
69 name: unbleached all-purpose flour
76 name: whole wheat Flour
97 name: rolled Oats (not quick oats)
104 name: chopped almonds, lightly toasted
111 name: dried Cherries (or dried cranberries)
114 name: Almond Cherry (or Cranberry) Oaties
118 yield_: 4-6 dozen cookies