Prep Time:  5 minutes   |    Cook Time:  15 minutes   |    Total Time:  20 minutes   |    Yields:  30 cookies

Ingredients:

• 1½ cups  Baker’s Corner  All Purpose Flour
• ½ teaspoon  Baker’s Corner  Baking Soda
• ½ teaspoon  Baker’s Corner  Baking Powder
• ¼ teaspoon  Stonemill  Iodized Salt
• ½ cup  Countryside Creamery  Butter, softened
• ½ cup  Baker’s Corner  Granulated Sugar
• ½ cup  Baker’s Corner  Brown Sugar
• 1 teaspoon  Stonemill  Pure Vanilla
• 2  Goldhen  Large Eggs
• ¼ cup  Southern Grove  Dried Cranberries
• ¼ cup  Southern Grove  Chopped Pecans
• ¼ cup  Baker’s Corner  Semi-Sweet Mini Morsels
• ¼ cup  Baker’s Corner  Coconut Flakes*
• ½ cup broken  Benton’s  Graham Crackers
• 1 carrot, peeled, spiraled and chopped
• 1 zucchini, spiraled and chopped

*These are Seasonal items that are only in stores for a limited time and may no longer be available.

Directions:                                   

1. Preheat oven to 375°.
2. In a large bowl, sift together flour, baking soda, baking powder and salt. Reserve.
3. In a large bowl, cream butter and sugars. Add vanilla and eggs; mix well.
4. Slowly add flour mixture until fully incorporated.
5. Fold in remaining ingredients and thoroughly combine.
6. Using a rounded tablespoon, drop on an ungreased baking sheet and bake for 10-15 minutes or until cookies are a light golden color.   

Recipe Courtesy of Chef Alyssa, ALDI Test Kitchen