I had a craving for Oatmeal Cookies the other day and it’s been months since I have made any just for the pure fact that I was told by my boys that they didn’t like anything with oatmeal in them, which included cookies so, there you have it. But with this craving that I had I asked my man yet again if I made Oatmeal Cookies, would he eat them. He said yes. I needed to make some kind of cookies to put in his lunches for the week, I gave him a few other choices but he told me to go ahead and make these, so I did. With so many new types of cookies out there now a days the oldies have been forgotten. Let’s not let these delicious oldies but goodies be on that list. Hope you enjoy them as much as I do. Thanx for stopping by my Blog for a quick read. Have a Fantastic Day!!!
Here’s What You Will Need..
13 Tbsp. Unsalted Butter, room temperature
3/4 Cup Brown Sugar
1/2 Cup Sugar
2 Large Eggs
1 1/2 tsp. Beanilla Vanilla Extract
1 3/4 Cup All-Purpose Flour
1 tsp. Baking Soda
1 1/8 tsp. Cinnamon
1/2 tsp. Salt
2 3/4 Cup Quick Oats
1 Cup Raisins
3/4 Cup Dried Blueberries, not hard
1/2 Cup Dried Cherries, chopped up, diced up, whichever you like
Pre-heat your oven to 350 degree’s. Line a baking sheet with parchment paper, set aside.
In a medium bowl, sift together the flour, baking soda, cinnamon and salt. Set this aside .
In the bowl of your stand mixer, and you’re going to want to use it for these cookies, trust me. Well, unless you have some mega muscles, then you can just stir them all up by hand. LOL Anyhow, in your mixer, using the paddle attachment, beat the butter, sugar and brown sugar together until nice and creamy. Add the vanilla and the eggs, one at a time of course. Mix till well combined.
With your mixer on low speed, carefully add your flour mixture, you don’t want to be wearing it all now, do you! LOL Mix that up for about one minute, just until combined. Now, add your raisins, dried blueberries and chopped up cherries.
(When I added the fruit to my batter, I did it in 3 different stages. First the raisins, baked some of those first. Then I added the chopped cherries, baked some of those next and then lastly, I added the blueberries, knowing that they would turn my cookies a bluish color of course, they went in last.)
(Looks like I need to refill my homemade Vanilla Extract, doesn’t it. LOL)
Mix all that just to combine then, go ahead and add the quick oats. With your mixer on medium speed, mix again, just to combine, maybe a minute no longer. Make sure everything is well incorporated then take the paddle attachment off, scrape off the dough that is on it and throw it into your sink, you won’t need it anymore!
What you “will” need now is your favorite, thick, heavy duty, all stained up, possibly even chipped up wooden spoon. (and yes, I just finished a batch of Berry-Berry Jam earlier today. Needed to make more for a Birthday Cake Order that I’m doing tomorrow afternoon).
You know which one I’m talking about, the one that you just can’t bare to get rid of, even though you have got 2 or 3 new ones sitting in your kitchen drawer somewhere and that’s okay, so do I, I just haven’t had a chance to break them in yet.
No, that’s not true, I just haven’t wanted to break them in yet! LOL What can I say, I love my old wooden spoon!! Anyhow, grab that spoon and finish mixing up your cookie dough batter by hand. I want you to do this so you make sure you are getting all the flour and oats off the bottom of your mixing bowl. Not to mention, I don’t want you to overbeat the dough with the paddle attachment which is very easily done and we don’t want tough cookies, now do we!!!
Using a small cookie scooper, or a large one if you want huge cookies, scoop them out onto your prepared baking sheet, about 1/2 inch apart. You may want a little bowl of water sitting next to your pan because the dough is a bit sticky. When you release the dough out from the cookie scoop I want you to make sure it’s pretty much rounded into a ball, that’s where you’ll need a little water on your finger tips.. Now, on a small plate put about 4 tablespoons of white sugar. Get yourself a round drinking glass, dip the bottom of the glass into the sugar and slightly press down on the ball of dough. Just to flatten it out a bit, you don’t want to make the cookie flat as a pancake now, you just want the roundness to go away. (sorry, forgot to take more pictures at this point.)
(these are the first batch that came out of the oven, the Oatmeal Raisin.)
Beautiful, just BEAUTIFUL!!! Too bad they’re all gone. I’ve got that dang craving again.!!
Bake for 8 to 10 minutes, just until you see the bottom/sides turn a light golden brown. If you like a more crunchy cookie then bake a minute or two longer. I myself, and my boys like our cookies a bit on the undercooked and chewy side. To each his own though, right! Take out of the oven, place pan on a wire rack, let cookies cool for 4 minutes then transfer them onto paper towels to finish cooling completely.
Note: There is more of a blueberry flavor to these cookies so if you would rather taste less of them and more of the other fruit just cut the blueberries down to a 1/4 cup.
Oatmeal Fruit Cookies… So Pretty and Oh So Good!!!! Even better warmed up in the microwave the next day, believe it or not.
Enjoy Ya’ll 🙂
If anyone in Granby and or Summit County is interested in purchasing any of my baked goods please, don’t hesitate to call or text me.
Kimmi (970) 389-1823