I realize Steve baked some Oatmeal Raisin Cookies with you a couple of weeks ago, but since when will we win over any converts to our nefarious DEEP STATE with refrigerator case cookies? So, I decided it was high time to bust out a good recipe for y’all.
These are called Oatmeal Spice and Fruit Cookies, because you can use raisins, craisins, or dates. (Personally, I prefer the latter two, but it’s entirely up to you.) They also have nuts, but you’re free to leave those out if you like. It’s up to you what you include or omit in this recipe, as it’s very forgiving.
Also: the raw dough is so yummy, you might not end up with quite as many cookies as the recipe says you will. But I won’t tell on you if that happens!
Oatmeal Spice and Fruit Cookies
- 1 cup all purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup butter at room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla
- 1 cup old fashioned oats
- 3/4 cup dried fruit like raisins, cranberries, craisins, or dates
- 3/4 cup chopped nuts like pecans or walnuts (black walnuts only if you use raisins or dates, as they don’t taste good with cranberries/craisins)
Preheat oven to 350.
Toast the nuts, but don’t allow them to burn. Set aside.
Mix first 7 ingredients together and set aside.
Cream butter and sugars together. Beat in egg and vanilla. Add flour mixture to the creamed mixture. Drop in the add-ins. Mix until well blended.
Drop by Tbsp onto a greased or parchment lined cookie sheet. Pat the cookies down until they’re flatter (not a big dome shape). Bake for 13-15 minutes. Don’t overbake, as they’ll get very hard.
After 5 min, remove baked cookies from the sheet onto a wire rack and allow to cool completely.
Makes about 2 dozen cookies. (If you can keep yourself from sneak-eating the dough…)
As always, let me know if you bake these. Have fun and bake us up some converts!