Raisin Coconut Almond Oatmeal Cookies

These cookies are very adaptable: use whatever combination of dried fruits and nuts appeals to your family or whatever you happen to have on hand. Just add 1 1/2 cups (375 mL) in total to the batter.

3/4 cup (175 mL) butter, at room temperature
1 1/4 cups (300 mL) packed brown sugar
1 egg
1 tsp (5 mL) vanilla (I added 1 tsp almond extract)
1 1/2 cups (375 mL) all-purpose flour
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
1 1/2 cups (375 mL) large-flake rolled oats
3/4 cup (175 mL) sliced almonds or chopped pecans
3/4 cup (175 mL) dried cherries, dried cranberries, raisins or chocolate chips
(I used coconut and raisins instead)

Preheat oven to 350°F (180°C).
Cream butter and sugar together in a bowl until fluffy. Beat in egg and vanilla until smooth. Combine flour, baking soda and salt in another bowl. Stir into butter mixture, mixing well. Stir in rolled oats, almonds and dried cherries.

Drop by heaping tablespoonfuls, 2-inches (5-cm) apart, onto greased cookie sheets and flatten with a fork. Bake, one sheet at a time, on middle rack in oven for 12 to 14 minutes or until edges are golden. Let stand for 5 minutes; remove cookies with a spatula to a rack and let cool.

Makes about 36 cookies

Directly from LCBO Recipes