Sunrise Fruit & Nut Cookies
Makes 24-30 cookies
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