Oatmeal Dried Fruit 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.

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.

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.

TROPICAL OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Combine the flour, baking powder, baking soda, salt and allspice in a medium bowl. In a large bowl, beat the butter and sugars with a mixer at medium speed until fluffy, about 3 minutes. Beat in the eggs, one at a time, until well blended, then beat in the vanilla.
• With the mixer at low speed, add the flour mixture in two batches, beating until just combined. Using a wooden spoon, stir in the oats, chocolate chips, coconut, pecans and dried fruit until incorporated. Cover the bowl with plastic wrap and chill for at least 30 minutes or overnight.
• Position the racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone mats.
• Drop the dough by tablespoons onto the lined baking sheets (you should fit about 12 cookies on each baking sheet).
• Bake until the cookies are slightly browned around the edges and the centers are beginning to turn golden, 17 to 20 minutes. Let cool for about 5 minutes, then transfer the cookies with a spatula to a wire 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.

FRUIT OATMEAL COOKIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• Combine the butter, brown sugar, flour, baking soda, salt and rolled oats. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the preserves over the top and sprinkle with the remaining crumb mixture, gently pressing crumbs into jam.
• Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Allow to cool before cutting.

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:

• 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.