Yield 36 cookies
2 cups all-purpose flour
1 tsp baking soda
1 tsp VE Baking Powder
1 tsp VE Sea Salt
1 cup unsalted butter, softened
1 cup sugar
1 cup dark brown sugar, firmly packed
2 large eggs
1 tsp VE Pure Vanilla
3 cups oats (not instant)
1 1/2 cups VE Cherries & Berries
1. Preheat oven to 350°.
2. Whisk together first 4 ingredients; set aside.
3. Cream together unsalted butter sugar, brown sugar, eggs, vanilla
4. Stir flour mixture into creamed mixture just until no flour is visible.
5. Now add the oats and VE Cherries and Berries stirring just enough to mix everything together.
6. Drop cookies about 2-inches apart onto lightly greased baking sheet.
7. Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
8. Remove from oven; let cookies cool for 2 minutes before transferring to a wire rack to cool.
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