spiced whole wheat oatmeal cookies.

perhaps it's time to revisit and share one of my most popular recipes. i still follow the the ingredient list closely but tend to add a bit more of one thing, and change up the fruit or chips each time i make it. sometimes i add some extra spices like ginger or cayenne.

1¾ cups whole wheat flour
¾ tsp baking soda
½ tsp baking powder
½ tsp salt
½ tsp cinnamon
½ tsp freshly ground nutmeg
1/4 tsp cloves
1/4 tsp allspice
½ lb (2 sticks) unsalted butter, softened
1½ cup packed brown sugar
¼ cup sugar
2 large eggs
2½ tsp vanilla extract (definitely NOT the imitation kind)
1 cup dried cranberries, blueberries or other fruit
1 cup white chocolate, cinnamon or butterscotch chips
3½ cups old fashioned rolled oats (not quick cooking)

preheat oven to 350 degrees fahrenheit. lightly grease cookie sheets or line with parchment paper.

whisk together all dry ingredients except the oats.

beat butter, sugars, eggs and vanilla until well blended.

stir the flour mixture into the butter mixture until well blended and smooth.

stir in dried fruit and oats (and get a great shoulder workout).

keep dough chilled until ready to bake.

drop the dough by heaping tablespoonfuls onto cookie sheets, about 2 inches apart. bake about 14 minutes, one sheet at a time, until cookies are lightly browned and just barely firm when lightly pressed in the center. rotate sheet halfway through cooking time for even browning. 

remove sheet from oven and let stand until firmed slightly, about 2 minutes. transfer cookies to racks to cool.

(the recipe makes about two dozen cookies.)