MAZZARO SIGNATURE 3

MAZZARO SIGNATURE 3 image

Number Of Ingredients 15

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1 cup all purpose flour
1/4 cup cake flour
1/2 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 cup old-fashioned oats
1 cup walnuts, coarsely chopped
1 cup halved fresh or frozen cranberries
1/2 cup raisins
preparation
Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Whisk flours, baking soda, cinnamon, and salt in medium bowl to blend. Using electric mixer, beat butter and sugar in large bowl until smooth. Beat in vanilla. Add flour mixture and oats and stir until blended. Stir in walnuts, cranberries and raisins.
Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 12 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely.

Steps:

Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Whisk flours, baking soda, cinnamon, and salt in medium bowl to blend. Using electric mixer, beat butter and sugar in large bowl until smooth. Beat in vanilla. Add flour mixture and oats and stir until blended. Stir in walnuts, cranberries and raisins. Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 12 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely.