Makes about 4 dozen. Recipe is from FishEye Wineries.
1 stick unsalted butter, softened
13/4 cups packed light brown sugar
3 large eggs, at room temperature
2 tsps. vanilla extract
1 cup unbleached all-purpose flour
1 cup whole-wheat flour
1/2 cup quick cooking oatmeal, not instant
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. coarse salt
2 cups chocolate chips
2 cups dried fruit
1 cup coarsely chopped almonds
1. Heat oven to 350 degrees. Spray with nonstick spray or lightly butter two large baking sheets.
2. Beat butter and brown sugar in an electric mixer until light and creamy. Beat in eggs, one at a time, until well blended. Add vanilla.
3. In a separate bowl, stir flours, oatmeal, baking soda, cinnamon and salt until blended. On the lowest speed, gradually beat in flour mixture until well blended.
4. Add chocolate chips, dried fruit and almonds and fold into batter with a wooden spoon or rubber spatula until blended.
5. Drop batter by heaping tablespoons onto prepared pans, placing cookies about 2 inches apart. Bake until edges of cookies are golden and tops are set, 13 to 15 minutes. Cool slightly on pans before removing.