1 1/2 cups white sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon salt
2 cups all-purpose flour
4 teaspoons baking powder
1 cup milk
1 (3 ounce) package instant vanilla pudding mix
3 eggs
1 cup vegetable oil
1 cup blueberries
1 cup chopped strawberries
1 cup chopped blueberries
1 cup small currants
1 cup chopped walnuts
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, mix the sugar, cinnamon, nutmeg, ginger, cloves and salt. Mix until well blended. Stir together flour, baking powder and milk, then mix into the sugar mixture. Mix in pudding mix. Fold in eggs, oil, blueberries, strawberries and blueberries. Drop by rounded spoonfuls onto the prepared cookie sheet.
Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.