Wild Berry Bunch Oatmeal Cookies w/ Chocolate Chips

I've recently subscribed to NATURE BOX.  This month, I received a package of dried fruits and it tasted so delicious, carry on with the sweetness and tartness of the fruits, it felt perfect to use it for an oatmeal cookie recipe!  It tastes so good, hope you'll enjoy this recipe with any dried fruit combinations you may use.  This cookie had many textures and flavors, MMmm!

Wild Berry Bunch Oatmeal Cookies w/ Chocolate Chips

Yield: 2 Dozen 3" Cookies

Fat & Sugar:

8 oz - Unsalted Butter, at room temperature

16 oz - Brown Sugar

1 tsp - Kosher Salt

Dry Ingredients 1:

12 oz - All Purpose Flour

1/2 oz - Baking Powder

1/4 oz - Baking Soda

3 Tbsp - Flaxseed

Liquid Ingredients:

1 oz - Milk

2 - Large Eggs

2 tsp - Vanilla Extract

Dry Ingredients 2:

10 oz - Quaker Oats (Quick Oats)

Particulates:

4 oz - Sliced Almonds

4 oz - Wild Berry Bunch (Cherries, Cranberries, Blueberries, dried - by NatureBox)

3 1/2 oz - Dark Chocolate Chips (60% Cacao)

Procedure:

1.  Cream 'Fat & Sugar' ingredients with a paddle attachment for 3-4 minutes at medium speed.

2.  Sift 'Dry Ingredients 1' set aside.  Combine 'Liquid Ingredients' altogether, set aside.

3.  Add 'Liquid Ingredients' & 'Dry Ingredients 1' to the 'Fat & Sugar' mix by alternating them and ending with the 'Dry Ingredients 1'.

4.  Add 'Dry Ingredients 2' to the batter and mix until combined, do not over-mix.

5.  Fold in the 'Particulates.'  (Feel free to add any particulates that adds up to 11-12 oz for the batter)

6.  Scoop each cookie with an ice-cream scoop.  Refrigerate for at least 15-20 minutes before baking.  (This will help the cookie hold its shape and not spread too much when baking)

7.  Pre-heat oven 375° F and bake for 12-15 minutes.  Enjoy.