In the continuing journey to find a cookie that combines chocolate, fruit, and oats, this one takes the cake, err, cookie. Chocolate Oatmeal Dried Fruit Cookies
adapted from Smitten Kitchen
yield: three dozen (using a 1" cookie scoop)
1/2 cup (1 stick or 4 ounces) butter, softened
2/3 cup light brown sugar, packed
1/2 teaspoon vanilla extract or powder
1/2 cup all purpose flour
1/4 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt
1/2 cup rolled oats
1/4 cup semi-sweet or bittersweet chocolate, chopped or chips
1/2 cup dried fruit mix (raisins, cranberries, cherries)
1/4 cup pecans, chopped
Preheat oven to 350°F.
In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, chocolate, dried fruits and pecans.
Either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet pan and then freeze the whole tray, bag the dough scoops, and freeze for future enjoyment.
If baking immediately, bake the cookies two inches apart on a parchment-lined baking sheet for 10 to 12 minutes, taking them out when golden at the edges but still a little undercooked-looking on top. Transfer cookies to a rack to cool. If baking from the freezer, add 2-4 minutes of additional baking time.