adapted from Mark Bittman’s recipe in How to Cook Everything
Ingredients:
1 stick of room-temperature butter
1/2 cup white sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups flour
2 cups rolled oats
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cardamom
a pinch of salt
2 teaspoons baking powder
1 cup dried cherries
2 oz baking chocolate, roughly chopped
1/4 cup currants, or just use more cherries
1/2 cup yogurt, thinned with water
-
Preheat oven to 375 degrees
-
In a medium bowl, whisk together the flour, oats, spices, salt, baking powder. Put the fruit and chocolate together into a second, smaller bowl.
-
Use an electric mixer to cream the butter and sugars.
-
Add the eggs one at a time, with the vanilla.
-
Add a third of the dry flour mixture, then a third of the milk, and repeat until blended. Stir in the fruit and chocolate.
-
Use a tablespoon or small ice cream scoop to drop the dough onto an un-greased baking sheet and bake 12-15 minutes, or until nicely browned. Cool on a rack.