Wednesday, May 2, 2012

Autumn Inspired Oatmeal Cookies

I'm sharing a recipe today!
I came up with it this afternoon and I thought it was pretty good - so why not post it, right?
My inspiration came from the abundance of dried berries and fruit in my kitchen. They remind me of autumn and I think they're a perfect match for oatmeal cookies=)

Autumn Feast Oatmeal Cookies

Makes: 20-24 cookies

(Dry ingredients bowl)
1 ½ cups whole wheat flour
2 cups oats
1 tsp cinnamon (optional)
1 tsp baking soda
½ tsp salt

¼ cup diced dried apricots
¼ cup dried cranberries
¼ cup raisins
¼ cup dried black cherries
1/8 cup diced dates

(Wet ingredients bowl)
2/3 cup brown sugar
1/3 cup of margarine
1/3 - ½ ripe banana (or 1/3 cup of apple puree)
2 eggs


1.       Line a large baking sheet with parchment paper.

2.       Dice and measure your dried fruits and berries into a small bowl.

(The following is an optional, but recommend step: rehydrate the dried fruit by pouring boiling water into the bowl, enough to slightly submerge them. Let the fruits stand and absorb the water for at least 5 minutes. Afterward, drain the excess water and give the diced fruit a slight squeeze – ridding them of more excess water.)

3.       Preheat oven to 350F.

4.       In a large bowl, using a fork mash up about 1/3 or ½ of a ripe, peeled banana. The reason I do this is to help keep the cookies moist, without using more margarine. Next, add about 1/3 cup of margarine, though I think even ¼ cup will be just fine. Add the brown sugar and cream all three ingredients together with a wooden spoon until they’re nice and smooth.

5.       Add the eggs to the creamed mixture and continue to mix until smooth again.

6.       In a medium bowl, stir together the flour, oats, cinnamon, baking soda, and salt. Once those are well mixed, toss in the diced fruits and berries and mix until all are well incorporated.

7.       Add the oatmeal mixture to the creamed mixture and stir until the ingredients are well combined. At this point the dough shouldn’t be too dry and floury, but rather moist and sticky.

8.       Using two teaspoons, carefully drop dough on to the parchment lined baking sheet, giving them some space in between. Or, you can also mold the cookies with your hands. (Works best if the hands are damp. I have a bowl of water next to me and dip my hands in occasionally to moisten them.)

9.       Bake for 11-14 minutes. Remove and let the cookies cool and set for a few minutes. They should be a little crisp on the outside but soft inside. Enjoy!