My new favorite cookie is thick, chewy, and loaded with the goodness of whole oats, dried fruit and nuts, along with a touch of molasses and spice for good measure! These cookies are hearty and delicious making them ideal for tucking into lunches or backpacks. Both satisfying and filling, they are a delight served alongside your morning coffee or your afternoon tea. Enjoy!
Ingredients (makes 6-8 large or 10-12 small cookies)
1/2 cup butter (room temperature)
3/4 cup golden brown sugar
1/4 cup white granulated sugar
2 tablespoons molasses
1 egg
1/2 teaspoon vanilla
1/2 cup all-purpose white flour
1/4 cup whole wheat flour
1/2 teaspoon soda
2 teaspoons cornstarch
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 1/2 cups whole oats
1 cup diced dried fruit of choice (apricots, mango, raisins, cranberries)
1/2 cup chopped walnuts or almonds
Method (pre-heat oven to 350)
Step 1) In a stand mixture, or by hand, cream together butter, sugar, and molasses until well-blended. Scrape down sides and bottom of mixing bowl with spatula to make sure butter is well incorporated.
Step 2) Add egg and beat mixture for 2-3 minutes until light and fluffy. Stir in vanilla.
Step 3) In a separate bowl combine flour, baking soda, spice, salt, and cornstarch. Then slowly add the flour mixture into the mixing bowl and stir until well bended (about 1 minute with mixer).
Step 4) Stir in oats, followed by fruit and nuts. Scape bottom of mixing bowl once again and stir a few more times.
Step 5) Cover mixing bowl with plastic wrap and refrigerate for 1-2 hrs or overnight.
Step 6) Form into 6-8 2 inch balls or 10-12 1 inch balls. Place on parchment lined baking sheet at least 2 inches apart. Press down lightly and bake in 350 degree preheated oven for 12-14 minutes. Remove from oven and let cool on pan a few minutes before removing from tray and placing on wax paper or rack to finish cooling.
Notes
I usually double the recipe so I have plenty of dough to make several large, thick, cookies. Any extras can be stored in an air tight container or freezer bag and frozen for up to 3 months.
I also find it easier to dice the fruit and nuts in a food processor vs by hand.
