Fruit And Nut Oatmeal Cookies Food

OATMEAL DRIED FRUIT COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C)
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Sift together the flour, baking soda, salt, cinnamon and nutmeg, gradually stir into the creamed mixture. Finally, stir in the quick oats and dried fruit. Drop by rounded spoonfuls onto the unprepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

FRUIT AND NUT OATMEAL COOKIES

Steps:

• In a big bowl beat butter and shortening, using an electric mixer on medium to high speed, for 30 seconds.
• Add in sugars, orange peel, cinnamon, baking soda, and salt; beat until combined.
• Beat in eggs and orange juice until combined; beat in as much flour as you can with the mixer; stir in any remaining flour, oats, dried fruit, and nuts with a wooden spoon.
• Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
• Bake at 375° for 8 minutes or until edges are lightly browned.
• Cool on cookie sheet for 1 minute; transfer cookies to a wire rack and let cool.
• To make icing: in a bowl, stir the sifted powdered sugar and enough orange juice to make drizzling consistency; drizzle icing over cookies; let icing dry.
• To store: place in layers separated by waxed paper in an airtight container; cover; store at room temperature up to 3 days or freeze undrizzled cookies up to 3 months; thaw cookies and drizzle.

HOLIDAY OATMEAL COOKIES WITH DRIED FRUIT AND NUTS

Steps:

• Set oven to 350 degrees F.
• Grease a large cookie sheet/s.
• In a large bowl combine oil with eggs, both sugars and extract; beat well using an electric mixer on medium speed.
• In a small bowl combine whole wheat flour with baking soda, salt and cinnamon (if using) add to the oil mixture and mix just until combined.
• In a bowl combine the rolled oats with coconut, cranberries, cherries, almonds and chocolate chips (if using) add to the batter and mix until combined.
• Roll into about 1-inch balls then place onto greased baking sheet.
• Flatten slightly with a fork.
• Bake about 8-10 minutes or until golden brown.
• Cool 2 minutes then remove to a rack to cool completely.

MIXED DRIED FRUIT OATMEAL COOKIES

Steps:

• 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. Stir in the oats, the apricots, the prunes, and the cherries and combine the dough well. 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. 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.

OATMEAL FRUIT COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the oats, flour, baking, soda, salt and cinnamon; gradually add to the creamed mixture and mix well. Stir in raisins, walnuts, coconut and dates. , Roll into 1-1/2-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 325° for 14-16 minutes or until edges are firm. Remove to wire racks to cool.

MIXED FRUIT-AND-NUT COOKIES

Steps:

• Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt in a medium bowl.
• Put butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth. Add sugars, and mix until pale and fluffy, about 3 minutes. Mix in eggs one at a time until combined; mix in vanilla.
• Reduce mixer speed to low. Add flour mixture and mix until just combined. Stir in coconut, apricots, dates, macadamias, and pistachios.
• Drop batter, 2 heaping tablespoons at a time, onto prepared baking sheets, spacing 2 inches apart. Flatten slightly. Bake, rotating sheets halfway through, until golden brown, 12 to 15 minutes. Remove from oven; transfer cookies on parchment paper to a wire rack to cool completely.

FRUIT AND NUT OATMEAL COOKIES

Steps:

• 1. Heat oven to 350F. In large bowl, beat brown sugar, egg, applesauce, oil and vanilla on medium speed of electric mixer until well blended. Add flours, baking soda, spices and salt. Beat on low speed just until well blended. Stir in the oats, fruit and walnuts. Mix well. Dough will be moist. Drop by level measuring tablespoonfuls about 2 inches apart onto ungreased cookie sheets. Bake 9-11 minutes or until edges are light golden brown. Do not overbake. Centers will look soft. Cool 1-2 minutes on cookie sheets, then transfer to wire racks. cool completely. Store in tightly covered container, separating layers with waxed paper, up to 2 days. For longer storage, freeze. makes about 4 dozen.

FRUIT & NUT BAKED OATMEAL

Steps:

• Preheat oven to 400°. In a bowl, mix oats, baking powder and cinnamon. In another bowl, whisk eggs, milk, brown sugar and oil until blended; stir into oat mixture. Fold in apple, cranberries and walnuts., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until set and the edges are lightly browned, 35-40 minutes. Slice and serve with milk., Freeze option: Freeze cooled individual pieces on waxed paper-lined baking sheets until firm. Transfer pieces to airtight freezer containers; return to the freezer. To use, microwave each piece on high until heated through, 1-2 minutes.

OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (177 degrees C) and line two baking sheets with parchment paper.
• Place the nuts on a baking sheet and bake for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop into pieces.
• In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until creamy and smooth (about 2 - 3 minutes). Add the egg and vanilla extract and beat to combine.
• In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Add the flour mixture to the creamed mixture and beat until incorporated. Stir in the nuts, oats, and dried cranberries or chocolate chips.
• For large cookies, use 1/4 cup of batter (I like to use an ice cream scoop) and space the cookies about 2 inches (5 cm) apart on the baking sheet. Then wet your hand and flatten the cookies slightly with your fingers so they are about 1/2 inch (1.25 cm) thick.
• Bake the cookies for about 12 - 15 minutes or until light golden brown around the edges but still soft and a little wet in the centers.
• Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.