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| INGREDIENTS | LBS. | OZS. | METHOD |
|---|---|---|---|
| Butter | 3 | 5 | Mix with paddle attachment on high speed for five minutes, until light and fluffy. |
| Sugar | 2 | 11 | |
| Brown sugar | 1 | 6 | |
| Eggs | 1 | 10 | Add, and mix on low speed until blended. |
| Vanilla extract | 4 | ||
| Flour | 3 | Blend, and add. Mix on low speed 30 to 60 seconds until just blended. Don't overmix. | |
| Rolled oats | 2 | 8 | |
| Baking powder | 2.5 | ||
| Salt | 0.5 | ||
| Zante currants, sweetened, dried | 2 | 8 | Add, mix on low speed 30 to 60 seconds until just blended. |
| Cranberries, sweetened, dried | 2 | 8 | |
| White chocolate chunks | 2 | 8 | |
| Cashews | 1 | 6 | |
| Sunflower seeds | 1 | 3 | |
| Total appr. wt. | 25 |
INSTRUCTIONS
Portion with #16 scoop onto prepared 16-in. by 24-in. sheet pans.
Bake at 350°F for 15 to 20 minutes.
Yields 160 2.25-oz. cookies
