The oats, fruit and nuts in these cookies provide ample energy for tossing the Frisbee several hundred times or making countless dives into the lake.
Ingredients
- 1 cup (250 ml) butter, softened
- 1 cup (250 ml) packed golden brown sugar
- 2 large eggs
- 1 tsp (5 ml) pure vanilla extract
- 1 tsp (5 ml) ground cinnamon
- pinch ground nutmeg and cloves
- ½ tsp (2 ml) salt
- ½ tsp (2 ml) baking soda
- 3 cups (750 ml) quick-cooking oats
- 1 cup (250 ml) all-purpose flour
- ½ cup (125 ml) dried cranberries
- ½ cup (125 ml) golden raisins
- ½ cup (125 ml) pecan pieces
- ¼ cup (60 ml) currants
- ¼ cup (60 ml) unsweetened coconut flakes
How to Make It
- Preheat the oven to 350°F (175°C). Line two 13- × 18-inch (33 × 45 cm) baking sheets with parchment paper. Beat the butter and brown sugar in a bowl until well combined and lightened. Beat in the eggs.
- Mix in the vanilla, cinnamon, nutmeg, cloves, salt and baking soda. Add the oats, flour, cranberries, raisins, pecans, currants and coconut and mix until well combined. Roll the dough into 1½-inch (4 cm) balls and place on the baking sheets, spacing the cookies about 2 to 3 inches (5 to 8 cm) apart.
- Press the balls into ½-inch-thick (1 cm) disks. Bake the cookies, one sheet at a time, for 15 minutes, or until light golden and cooked through.
