• 2 cups unsalted pecans
• 1 cup unsalted almonds
• 1½ cups old-fashioned rolled oats
• ¼ + 1 cup all-purpose flour
• ¼ tsp cinnamon
• 1 tsp baking soda
• ½ tsp salt
• 2 cups dried cherries (dried blueberries or dried cranberries also work well)
• 2 cups golden raisins
• 1 cup light brown sugar
• ½ cup granulated sugar
• 1 cup unsalted butter, room temperature
• 1 egg
• ¼ cup buttermilk
• 1 tsp vanilla extract
• non-stick cooking spray or parchment paper

Special Equipment

• electric mixer with paddle attachment
• ice cream scoop (optional)
• cooking spray, parchment paper or Silpat cookie sheet liner

1. Preheat oven to 350º
2. Toast pecans and almonds on a sheet pan, approximately 8-9 minutes. Set aside and let cool
3. Put fully cooled nuts and the oats in a food processor, add ¼ cup of flour, and pulse into a fine, breadcrumb-like consistency
4. Combine nut/oat mixture with 1 cup of flour, cinnamon, baking soda and salt and whisk to incorporate all ingredients.  Add dried fruits, mix, and set aside
5. Cream butter and both sugars together on medium-high speed until pale and smooth
6. Scrape down the sides of the mixing bowl, turn back on at medium speed.  Add one egg.  When incorporated, add buttermilk and vanilla extract.  Turn mixer to medium-high speed and mix until light and fluffy, about 1-2 minutes
7. Turn mixer to low speed and gradually add dry ingredients.  Scrape down bowl at least once during mixing
8. Dough should hold together but not be too sticky to roll into balls
9. Using a small ice cream scoop or heaping tablespoon, drop cookies onto a baking sheet lined with parchment paper or lightly greased
10. Increase oven temperature to 375º
11. Bake cookies for 14-16 minutes, until golden in color, but still soft to the touch