The Breakfast Cookie
2 cups butter, room temperature
1 cup sugar
1 1/2 cups brown sugar
4 large eggs
1 Tbsp vanilla
3 cups flour
1 Tbsp baking soda
2 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
4 cups rolled oats
2 cups coconut, unsweetened
2 cups dried blueberries
2 cups dried unsweetened cranberries
2 cups whole pecans, gently toasted
Preheat oven to 350 degrees F.
Cream butter and sugars until fluffy. Beat in eggs and vanilla.
In medium sized bowl mix flour, soda, salt and spices. Slowly add dry ingredients to creamed mixture.
Mix in oats, coconut, nuts and dried fruit.
Place parchment paper on cookie sheets, and measure 1/4 cup of dough per cookie, carefully placing the portions on the paper to allow for spreading. Flatten each mound slightly.
Bake for 6 minutes, then turn sheet in the oven; bake for another 7-8 minutes.
Cool on wire rack; should be firm, but soft and chewy on the inside