I’m on a craisins kick! Why not? Really you could use any dried fruit you prefer. Craisin add a pretty hue. This recipe was inspired by a Bob’s Red Mill Recipe that originally called for nuts, I swapped out the almonds for chocolate chips. I think white chocolate chips would go good here as well

This recipe yields: 32 cookies using a number 40 scoop ( 2 Tablespoons)

Ingredients:

1 cup unsalted butter (aka two full sticks)  (room temperature/softened but not too soft)

1 cup Granulated Sugar

1 cup Raw sugar or brown sugar

2 extra large eggs

2 tsp pure vanilla extract ( I prefer penzeys vanilla)

1 1/2 cups Whole Wheat Pastry Flour  or Graham Flour

1 tsp baking Powder

1 tsp ground Vietnamese cinnamon

1 tsp Kosher salt

1/4 tsp ground nutmeg

3 cups Old fashioned Rolled Oats

1 cup semisweet chocolate chips or dark chocolate (pick your favorite)

1 cup dried cranberries

Directions:

1. Preheat oven to 325 degrees convection (standard oven 350 degrees). Parchment paper line two 1/2 sheet baking pans.  Set aside.

2. In a stand mixer with a paddle attachment cream butter, salt, and sugars together. Add in eggs, one at a time and follow up with vanilla. Mix until combined.

3. In a seperate medium to large bowl mix together flour, baking powder, nutmeg, and cinnamon. Gradually add to the wet ingredients and stir until combined.

4.  Fold in oats, craisins, and chocolate chips and mix until incorporated.

5. Use ac cookie size 40 scoop to drop cookies onto parchment paper. I only placed 6 cookies to a 1/2 sheet pan.

6. Bake for 16-17 minutes and allow to cool on pan for 1-2 minutes. Remove the cookies to a wire rack to completely cool off.

****Bonus trick….Place the dough in the refrigerator overnight or for a good hour before scooping & baking. This helps them hold their shape.