Homestyle Holiday Crunch Cookies

18 Tbsp (2 sticks + 2 Tbsp) butter
1 generous cup firmly packed dark brown sugar
1/2 cup granulated sugar
2 extra large eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups oatmeal (rolled, toasted oats)
1 cup toasted slivered almonds
1 cup toasted, coarsely chopped walnuts
1 1/2 cups chocolate chips
3/4 cup dried tart cherries
3/4 cup golden raisins
(You can change, substitute or leave out any of the fruits, nuts and chocolate. This particular combination, however, has enjoyed universal popularity with everyone I know, even those who claim to hate one or the other of these elements.)

Heat oven to 350°F. Put the nuts, fruits and chips in a bowl, toss with a tablespoon or two of the flour, and set aside. Place the butter in a saucepan, and melt it over low heat. Continue cooking it, watching carefully, until the liquid butter has turned a rich brown and gives off a nutty smell. If this “beurre noisette” burns, you must throw it away and begin over again, since it will give food an acrid and terrible flavor. Let the butter cool; beat in both sugars. Add eggs and vanilla; beat well. Combined flour, baking soda, and salt, whisk together, and blend into the butter/sugar/egg mixture. Add oats and fruit/nut/chocolate combo; mix thoroughly. It will be difficult to mix – you may need to use your hands, since there are almost more chunks of "stuff" than dough. Don’t worry about this too much in terms of baking, since the dough will rise a little around all of the “add-ins”. Drop dough by rounded tablespoonfuls onto ungreased parchment-lined cookie sheets, and pat down slightly (into a sort of patty rather than a ball). Bake 10 to 12 minutes or until light golden brown, reversing baking sheet position midway through. Longer baking gives a crunchier cookie; shorter baking provides crunchy edges and a somewhat chewier middle. Crunchy works well here, since the dried fruit provides the "chew" factor.

Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Yield: between 6 and 8 dozen cookies