Thursday, January 5, 2012

Mixed Fruit Oatmeal Cookies

On a random note has anyone been in Kroger lately and noticed something odd like Easter candy? Yeah, I was in there last night doing some shopping and walked past the seasonal aisle and they had a whole area front and center filled up with Cadbury eggs and Easter candy. They do know it's not even Valentine's Day right? because wow...and so we continue.

I found the other half of the egg! You know..the one that was used in the Oatmeal Cream Pies? Yup. right here, in the Mixed Fruit Oatmeal cookies.
These cookies are so great because if you don't like one fruit just use another one. If you wanted to use all dried cherries then go for it, or leave out the nuts and the cookies will still turn out beautifully. I've had these in an airtight container for about three days and they're still soft and chewy just the way I like them. 

If you note the hand in the picture you can see my two year old also likes them. I had taken other pictures but he reached in while I was still taking some and I got this shot and just love it. He really likes these cookies but he's also the kind of child who asks for raw carrots for breakfast and lima beans as a snack. So...yeah :)

Mixed Fruit Oatmeal Cookies
Yield: Makes about 15 large cookies

½ stick (¼ cup) unsalted butter, softened
¼ cup + 2 tablespoons firmly packed dark brown sugar
½ large egg, beaten lightly
¼ teaspoon baking soda dissolved in ½ tablespoon warm water

cup all-purpose flour
¼ teaspoon salt
½ teaspoon vanilla extract
¾ cup of old-fashioned rolled oats
¼ cup chopped dried apricots
¼ cup chopped pitted prunes
¼ dried cranberries
¼ cup chopped walnuts

1. In a large bowl cream the butter with the brown sugar and beat in the egg, the baking soda mixture, the flour, the salt, and the vanilla.
2. Stir in the oats, apricots, prunes, cranberries and walnuts and combine the dough well.
3. Drop rounded tablespoons of the dough about 4 inches apart onto greased baking sheets and with a fork dipped in cold water flatten and spread each mound into a thin round, about 2 1/2 inches in diameter.
4. Bake the cookies in batches in the middle of a preheated 375°F. oven 8 to 10 minutes, or until they are golden, transfer them with a spatula to racks, and let them cool. The cookies keep in an airtight container at room temperature for 5 days.

Recipe adapted from

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