Fruit and Nut Oatmeal Cookies
- 60mL (1/4 cup) of dried apple pieces
- 60mL (1/4 cup) of dried blueberries
- 60mL (1/4 cup) of dried cherries
- 60mL (1/4 cup) of dried grapes (raisins)
- 120mL (1/2 cup) of pecan halves
- 120mL (1/2 cup) of walnut halves
- 160mL (2/3 cup) of butter
- 250mL (1 cup) of brown sugar
- 5mL (1 teaspoon) of baking powder
- 250mL (1 cup) of flour, all purpose
- 15mL (3 teaspoons) of vanilla extract
- 1 egg, chicken
- 500mL (2 cups) of rolled oats (oatmeal)
- 1 food processor
- 1 medium bowl
- 1 large mixing bowl
- 1 mixer
- 1 spatula
- 1 small bowl
- 1 whisk or fork
- 1 spoon
- 1 cookie sheet
- 1 oven (preheated to 175°C (350°F))
- 1. Using a food processor, finely chop all of the fruit and nuts. Set aside in a medium bowl.
- 2. In a large mixing bowl, cream the butter while slowly adding all of the brown sugar; you may use the spatula to scrape the sides of the bowl.
- 3. Crack the egg into the small bowl and use the whisk or fork to beat it.
- 4. Add the beaten egg, vanilla extract, baking powder, and flour into the large mixing bowl; mix.
- 5. Add all of the dried fruits and nuts into the large mixing bowl; mix.
- 6. Add the oats into the large mixing bowl; mix.
- 7. Spoon out small portions of the cookie dough onto your cookie sheet (I typically make "globs" no more than 5cm (2in) wide at any point and less than 2cm (1in) high).
- 8. Bake the cookies for about 10 minutes, depending on how crisp you like them. They can burn very quickly if they are overcooked, so be careful!
If you make "globs" of approximately the same size as I do (less than 5cm (2in) wide at any point and less than 2cm (1in) high), you can expect an average of 5 dozen cookies.
- Try substituting different nuts or dried fruits. As long as there are totals of 250mL (1 cup) of dried fruit and 250mL (1 cup) of nuts, the recipe should work.