- 1 1/4 cups all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- Pinch of salt
- ½ pound butter (2 sticks)
- ¾ cup sugar
- ¾ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 3 cups rolled oats
- ½ cup currants
- ½ cup golden raisin
- ¾ cup dried cranberries
Pre-heat oven to 350 degrees
In a small bowl sift together the flour, baking soda and cinnamon with a pinch of salt. Set aside. In the bowl of a stand mixer beat the butter until light. Add the sugar and brown sugar. Beat again until sugar is incorporated, scrape the bowl as necessary. Add eggs one at a time with the vanilla. Add the dry ingredients. Add the oats, currants, raisins and cranberries. Mix until the all the ingredients are incorporated. Scoop into small balls and place on parchment lined baking sheet space 1 inch apart. Bake for 10 minutes or until golden around the edges.
This recipe comes from our Guest Chef for the month:
Charlene Reis of Summer Kitchen Bake Shop
About Summer Kitchen Bake Shop: Our store was inspired by our summer days spent on Martha’s Vineyard. As you drive down the country roads there are miles of rolling farmlands with the ocean as a backdrop. We wanted our summer kitchen to have the look of today but the feel of summer kitchens built long ago behind old farmhouses. Read more…
2944 College Ave, Berkeley, CA
Tel: (510) 981-0538
www.summerkitchenbakeshop.com