3/4cupwhole wheat flour (use wheat/gluten-free if needed)
1 1/4cupsrolled oats (use wheat/gluten-free, if needed)
1/2cupwalnuts, pecans, peanuts, or almondschopped
1/4cupdried fruit such as raisins, cranberries, blueberries, and/or apricotschopped into small pieces if needed
Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
In a food processor or standing mixer, or in a large bowl with a hand-held mixer, cream the butter and sugar until light, then add the egg and vanilla and mix until smooth.
Add the baking soda, spices, salt, and flour and mix until well combined.
Add the oats and nuts and mix well, then fold in the dried fruit.
Drop rounded balls of dough, about 2 Tbsp. each, onto the baking sheets, spacing them about 2 inches apart.
Lightly flatten each ball with your hand or the bottom of a measuring cup.
Bake for 10 – 15 minutes, or until just starting to turn golden around the edges, but still soft and almost undone in the middle.
Remove from the oven and let cool for 10 minutes on the baking sheet; this will give them time to firm up a little more, then remove to a cooling rack to cool completely.
Store cookies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
Do Ahead or Delegate: Remove the butter from the refrigerator to let soften, combine the spices, chop the nuts, or fully prepare and store or freeze the cookies.Scramble Flavor Booster: Boost the cinnamon and/or ginger.Tip: While the cookies may seem almost uncooked, the time spent on the warm baking sheet will finish up the baking, while still allowing for a chewy cookie at the end.Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!Nutritional Information Per Serving (% based upon daily values): Calories 282, Total Fat: 16g, 25%; Saturated Fat: 9g, 44%; Cholesterol: 58mg, 19%; Sodium: 171mg, 7%; Total Carbohydrate: 31g, 10%; Dietary Fiber: 3g, 13%; Sugar: 11g; Protein: 5g