Stir in the oats and dried fruits.ĭrop 1-inch balls of dough onto the cookie sheet, placing about 1 1/2 inches apart so they have room to spread.īake at 350F for 10-13 minutes, until cookies are just golden brown at the edges.Ĭool on baking sheet for at least 1-2 minutes before transferring to a wire rack to cool completely. Gradually blend the flour mixture into butter mixture. In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Beat in the eggs one at a time, followed by the vanilla extract. In a large bowl, cream together the butter and the sugars until mixture is light. Line a baking sheet with parchment paper. Again, if you want to throw in a handful of walnuts or pecans to add a little crunch, feel free to play around with this recipe!Ģ 1/2 cups oatmeal (rolled or quick cooking, not instant)Ģ/3 cup each raisins, dried cranberries and dried blueberries I like how the chewy fruit matches well with the chewy cookie here, so I didn’t break that up by introducing nuts to the recipe, either. I’d stay away from things like dried raspberries, which tend to have a lot of seeds even though they have a nice, sweet flavor to them. You can feel free to use other dried fruits. My top choice for dried fruits for these cookies are raisins, cranberries and blueberries. Panera Bread Oatmeal Raisin Cookies - MasterCook tip 1/2 cup granulated sugar. Sometimes I’ll find that some of the berries want to stick together more than they want to stick to the cookie dough, and if that is the case, simply give the dough balls a little help with your fingers as you shape them and place them on the baking sheet. The cookies come together just like any other cookie dough. A little vanilla to accent the very buttery oatmeal background was all these cookies needed to make them very tasty. Reduce heat to medium and let simmer vigorously for 12 to 22 minutes, or until the jam has thickened most of the liquid should have evaporated and what’s there should look syrupy rather than runny. I purposely did not include any spices, like cinnamon or cardamom, in these cookies so that the berry flavors would really stand out. In a small saucepan, combine berries, maple syrup, lemon juice, zest and salt. The variety of dried fruit in these cookies makes them taste lighter, maybe even a bit fresher than your average (if still tasty) batch of oatmeal raisin cookies. Raisins might be the go-to dried fruit for a batch of oatmeal cookies, but I’m fairly certain that other berries aren’t off limits because of it.
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