Oatmeal Fruit Cookies Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C)
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Sift together the flour, baking soda, salt, cinnamon and nutmeg, gradually stir into the creamed mixture. Finally, stir in the quick oats and dried fruit. Drop by rounded spoonfuls onto the unprepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• Preheat oven to 300 degrees. Prepare cooking sheet with a light coat of cooking spray or parchment paper.
• Using a mixer, blend together the margarine/butter, sugar, extract and egg white in a medium sized bowl.
• Combine oatmeal, flour, baking soda, cinnamon, and ginger. Mix into the wet ingredients.
• Stir in by hand the cranberries, raisins and nuts (if using).
• Drop mounded tablespoons of dough onto the prepared cookie sheets. Bake for 16-18 minutes. Lightly flaten the dough with the back of a spoon.
• Remove from the oven and allow the cookies to rest for 2 minutes. Cookies should be lightly browned on the edges. Transfer to wire racks and allow the cookies to cool.
• Serve or store in an air tight container.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the oats, flour, baking, soda, salt and cinnamon; gradually add to the creamed mixture and mix well. Stir in raisins, walnuts, coconut and dates. , Roll into 1-1/2-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 325° for 14-16 minutes or until edges are firm. Remove to wire racks to cool.

Steps:

• Cream the butter and apple juice concentrate together until blended. It may not be totally blended but the butter should be in small clumps. Add the egg and vanilla and mix well. In a separate bowl combine remaining ingredients except raisins. Add the dry ingredients to the butter mixture and mix well. Stir in the raisins. Preheat oven to 350 degrees. Roll tablespoon size cookies into a ball and press onto sheet. (I use a baking stone so I am not sure if you will need to grease and ordinary sheet.) Cook for about 10 minutes or until they look set. They will not brown the same as ordinary cookies because they do not have white or brown sugar in them so don't wait for them to brown! I would recommend pressing lightly on the top of one to see if it is set. Enjoy! Makes 2 dozen cookies.

Steps:

• Heat oven to 350 degrees. Grease 2 large cookie sheets. Cream butter and sugars in mixer until light and fluffy. Add eggs, beat together. Add vanilla, baking powder and baking soda. Then add the flour. Mix until well combined. Stir in coconut and nuts. Mix in oatmeal.
• Drop on greased cookie sheets by the tsp., spacing about 1/2 inch apart. Bake 12 to 15 minutes, just until the edges begin to brown. Transfer to a wire rack to cool.

Steps:

• Preheat oven to 350.
• Mash bananas, leaving some chunks. Add egg whites and dates, and mix to make sure dates are separated and well coated.
• Mix in rolled oats and raisins. Set aside for 10 minutes. Wipe a cookie sheet with a little oil. Place teaspoonful of dough on cookie sheet, and flatten with the back of a spoon.
• Bake for 20-25 minutes, until the edges are lightly browned. Cool and remove from pan. Store well covered in refrigerator or freezer.

Steps:

• In a big bowl beat butter and shortening, using an electric mixer on medium to high speed, for 30 seconds.
• Add in sugars, orange peel, cinnamon, baking soda, and salt; beat until combined.
• Beat in eggs and orange juice until combined; beat in as much flour as you can with the mixer; stir in any remaining flour, oats, dried fruit, and nuts with a wooden spoon.
• Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
• Bake at 375° for 8 minutes or until edges are lightly browned.
• Cool on cookie sheet for 1 minute; transfer cookies to a wire rack and let cool.
• To make icing: in a bowl, stir the sifted powdered sugar and enough orange juice to make drizzling consistency; drizzle icing over cookies; let icing dry.
• To store: place in layers separated by waxed paper in an airtight container; cover; store at room temperature up to 3 days or freeze undrizzled cookies up to 3 months; thaw cookies and drizzle.