This tasty cookie packs a lot of “good for you” stuff. It’s
a wonderful cookie to pack for a breakfast picnic or a snack. We like to have
it on hand when we have business people that are in a big rush to get going.
Yields: 18 - 20 3½“ cookies
1 cupunbleached flour
1cupwhole wheat flour
1 cupunsalted butter, (2 sticks), at room
1 ½cupslight brown sugar, packed
2large eggs, at room temperature
2tsp.pure vanilla extract
1tsp.pure almond extract
2cupsrolled oats (old fashioned)
1 ½ cuptoasted almonds, copped
1 ½ cupdried prunes, chopped into ¼ inch pieces
Preheat oven to 300 degrees.
In a large bowl mix first 5 ingredients.
Remove 2 tablespoons and set aside in a small bowl.
Sprinkle the 2 tablespoon of reserved flour over the chopped
prunes and mix well and set aside. (Prunes are stick in this helps to keep them
separated when mixing into the other ingredient.)
In the bowl of a standup mixer cream butter and light brown
sugar on high speed, a minute or two. When fluffy add eggs one at a time,
mixing well between each addition. Add both extracts and mix well again.
Mix oats into flour mixture.
Remove bowl from mixer and add flour mixture. With a large
spatula fold dough gently until barely mixed.
Add toasted almonds and prepared prunes and mix until well
Use a 3 inch ice cream scoop to make cookie balls.
At this point they can be frozen for a later use.
To bake them off, arrange cookies on a cookie sheet 2 inches
apart and bake for 20 min.