Earlier in the week I mentioned that last weekend was a baking weekend. It started with brownies for a BBQ on Saturday, followed by the oh so delicious Raspberry Coconut Almond Financiers Sunday morning, and then I thought I would end the day making oatmeal cookies.
Oatmeal cookies are by far one of my favorite cookies. I love their texture, the warm cinnamon spice in them, and the fact that you can pretty much dump whatever you want in them and they will taste wonderful. Well dump I did. Originally they were going to be oatmeal chocolate chip cookies, but I realized I had used the last of the chocolate chips on the brownies I made the night before. I headed to the pantry to see what was available. I had some raisins, but not enough for a whole batch a cookies. From that point I just started grabbing every half used bag of dried fruit and nuts that I had.
What I finally ended up with was raisins, cherries, apricots, almonds, and pecans. Here is where the name Oatmeal Everything Cookies was born. These cookies turned out so good! They were crunchy on the outside and soft and chewy on the inside. All of the oats, nuts, and dried fruit gave them lots of texture and the cinnamon and nutmeg were just the right amounts, giving them that warm spiced flavor.
After devouring a couple cookies and setting aside some for my coworkers to sample, I packed up the rest to send to my sister in Texas. Like myself she also is a cookie lover and I know she is excited to be getting them this weekend! So, if you are an oatmeal cookie fan and have a pantry full of half opened dried fruit and nuts, give these cookies a shot, you’ll be pleasantly surprised!
- 1 egg room temperature
- 5 T. butter, softened
- 3 T. unsweetened applesauce
- 3/4 cup brown sugar
- 1/2 T. vanilla
- 1 1/2 cups rolled oats
- 3/4 cup bread flour
- 2 T. wheat bran
- 1 T. cinnamon
- 1/2 t. nutmeg
- 1/2 t. baking soda
- 1/4 t. salt
- 1 cup chopped dried fruit (I used raisins, cherries, and apricots)
- 1/2 cup chopped nuts (I used toasted slivered almonds and pecans)
- Preheat Oven to 350 degrees
- Line a baking sheet with a Silpat Mat, parchment paper, or spray with cooking spray.
- In a stand mixer with the paddle attachment, beat the butter, sugar, and applesauce until it becomes fluffy, about 4 minutes.
- Add in the egg and vanilla and beat for another couple minutes scraping down the sides of the bowl.
- In a separate bowl whisk together the oats, bread flour, wheat bran, baking soda, salt, cinnamon, and nutmeg.
- Add the dry ingredients to the wet and mix on low speed just until combined.
- Fold the dried fruit and nuts into the dough.
- Scoop a heaping tablespoon of dough onto the prepared baking sheet and space the cookies about an inch or two apart (I fit 12 cookies on my baking sheet).
- Bake at 350 degrees for 10-12 minutes or until the cookies turn golden around the edges.
- Cool the cookies on a wire rack and store in an airtight container.
This recipe was slightly adapted from Averie Cooks Thick and Chewy Oatmeal Raisin Cookies.
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