how2heroes » Sunrise Fruit & Nut Cookies

Dessert & Baked Goods » Sunrise Fruit & Nut Cookies

Crunchy, chewy and hearty, these homey cookies are a real treat with two kinds of nuts, cranberries, raisins and oatmeal. They're both wholesome and delicious.

Print Recipe

Makes 24-30 cookies

Ingredients

2 cups unsalted pecans
1 cup unsalted almonds
1½ cups old-fashioned rolled oats
¼ + 1 cup all-purpose flour
¼ tsp cinnamon
1 tsp baking soda
½ tsp salt
2 cups dried cherries (dried blueberries or dried cranberries also work well)
2 cups golden raisins
1 cup light brown sugar
½ cup granulated sugar
1 cup unsalted butter, room temperature
1 egg
¼ cup buttermilk
1 tsp vanilla extract
non-stick cooking spray or parchment paper

Special Equipment

electric mixer with paddle attachment
ice cream scoop (optional)
cooking spray, parchment paper or Silpat cookie sheet liner

How-to

Preheat oven to 350º
Toast pecans and almonds on a sheet pan, approximately 8-9 minutes. Set aside and let cool
Put fully cooled nuts and the oats in a food processor, add ¼ cup of flour, and pulse into a fine, breadcrumb-like consistency
Combine nut/oat mixture with 1 cup of flour, cinnamon, baking soda and salt and whisk to incorporate all ingredients. Add dried fruits, mix, and set aside
Cream butter and both sugars together on medium-high speed until pale and smooth
Scrape down the sides of the mixing bowl, turn back on at medium speed. Add one egg. When incorporated, add buttermilk and vanilla extract. Turn mixer to medium-high speed and mix until light and fluffy, about 1-2 minutes
Turn mixer to low speed and gradually add dry ingredients. Scrape down bowl at least once during mixing
Dough should hold together but not be too sticky to roll into balls
Using a small ice cream scoop or heaping tablespoon, drop cookies onto a baking sheet lined with parchment paper or lightly greased
Increase oven temperature to 375º
Bake cookies for 14-16 minutes, until golden in color, but still soft to the touch