Saturday, 15 September 2012

37 Servings of Fruit in Every Cookie...

You know what I hate about cookie recipes?  They never make enough.  Thus I have considerately pre-doubled this recipe for you, so you'll have plenty - there's no excuse not to get your daily fibre and fruit.   Or even a fortnights' worth, all in a handful of these guys.  How much fruit can you pack into an oatmeal cookie?  Let's find out.  It defies some law of physics, I know... the same way that ignoring the butter and sugar here makes this a healthy food, right?

Oatmeal and Dried Fruit Cookies

2 sticks butter (1 cup)
1 1/2 cups packed dark brown sugar
2 eggs, beaten
1 teaspoon baking soda, dissolved in 2 tablespoons warm water
1 1/2 cups flour
1 teaspoon salt
2 teaspoons vanilla
2 teaspoons cinnamon
1 teaspoon nutmeg
3 cups old-fashioned rolled oats
3 heaping cups chopped dried fruit - use a mix of whatever's on hand.  At various times I've used raisins, cherries, apricots, prunes, papaya, cranberries... anything will work

Heat oven to 375F.  In a large bowl cream butter and brown sugar.  Beat in the egg, baking soda mixture, flour, salt, cinnamon, nutmeg, and vanilla.  Stir in the oats and fruit, combine well.  Drop rounded spoonfuls on a prepared cookie sheet (greased or lined with parchment paper or Silpat).  Bake 8-10 minutes.  If you bake two trays at a time, rotate the sheets midway through baking.  Transfer to racks with a spatula, cool.  Keep in an airtight container, though they won't last long enough to go stale.