Ingredients:
1/2 c. light brown sugar
.25 lb. unsalted butter, softened (important that it's at room temperature)
1 t. salt
2 t. baking powder
1 t. ground cinnamon
2 t. vanilla extract
1 jumbo (or 2 large) egg
1.25 c. whole wheat flour
.25 c. golden raisins, chopped roughly
.25 c. cranberries, chopped roughly
1.5 c. rolled oats (not the quick-cook variety
Directions:
Preheat oven to 350 degrees F.
Beat butter on high speed in a stand mixer until fluffy (I didn't think butter would ever look "fluffy," but it actually lightens in color and does gain volume!). Add sugar and mix on medium-high speed, scraping the bowl a couple of times to make sure everything combines. Add egg and vanilla extract, beating well after each addition.
Sift together flour, baking powder, cinnamon, and salt. Add in three sections to wet ingredients, scraping the bowl between.
Add raisins and cranberries, and mix well. Stir in rolled oats. Some of the oats may not completely incorporate, but the baked oats taste good as a crunchy snack, anyway.
Scoop by tablespoonfuls onto silicone-lined baking sheet. The batter will be stiff enough to make pretty "tall" cookies.
Bake for about 14 minutes.
Allow cookies to cool on the baking sheet for one minute before removing to a cooling rack to cool completely.
Makes about two and a half dozen cookies.
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