Jacobson Culinary Arts

Triathlon Cookies

• 4 cups all-purpose flour • 2 teaspoons baking powder • 2 teaspoons kosher salt • 3½ cups rolled old fashion oats (not instant) • 16 ounces of unsalted butter, room temperature • 2 cups granulated sugar • 2 cups light brown sugar • 4 eggs • 2 teaspoons vanilla • 2 cups of mixed dried cranberries, raisins, cherries, or currants • 1 cup of walnuts

Sift flour, baking powder, and salt together, set aside.

With a mixer, cream butter until soft and smooth, add sugars and continue to mix together until fluffy.

Add eggs one at a time, mixing well after each. Add vanilla. Add sifted dry ingredients, oats, and mix until incorporated

Add cranberries, raisins, cherries, or currants, chopped walnuts, and whole walnuts, pecans, and sliced almonds.

Scoop dough on sheet pan according to size of cookie wanted; using an ice cream scoop or tablespoon.

Bake 10-12 minutes at 350° on a baking sheet, until lightly golden. Cool on rack and enjoy!