I have been making these cookies for years. It started as an experiment for a “Monster” cookie that included just about everything you can add to a cookie: candy, cookies, chocolate chips, dried fruit, nuts, and sprinkles! One morning, I had only dried fruit and some pecans on hand. The result was AMAZING!! They were so good, I decided they could be a breakfast cookie!! So, the cookies became my almost famous Fruit n Nut Oatmeal Cookies (AKA: The Breakfast Cookie). 🙂
1 cup all-purpose flour
3/4 tbsp baking soda
1/2 tsp salt
1/2 tsp allspice
1/2 tsp cinnamon
1/9 tsp mace
3/4 cup unsalted butter, softened
1/2 cup sugar
3/4 cup brown sugar
2 large eggs, room temperature
1 tsp vanilla extract
2 3/4 cups quick oats
3/4 cup ANY dried fruit: cranberry, raisin, currant, apricot, you can also use a combination of the fruits.
3/4 cup chopped nuts – your choice (I use pecans most of the time)
- You can substitute the allspice, cinnamon, & mace with an equal portion of pumpkin spice.
- You can substitute the vanilla extract with banana, rum, or orange extract instead.
- Instead of the dried fruit, you can use 1 cup of fresh chopped apple or mashed banana.
- You can use more than one nut or seed for this recipe: walnut, cashew, pistachio, almond, pumpkin seed, pepita, pine, etc.
- Place the oven rack in the middle slot of your oven. Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl, whisk together the flour, baking soda, and spices.
- In another large bowl, cream the butter and sugar together.
- Next, add in the brown sugar, beat until light and fluffy.
- Add in the eggs, one at a time until fully mixed.
- Mix in the vanilla extract.
- Slowly add in the flour mixture a little at a time, until a smooth dough is formed.
- With either your hands or a wooden spoon, stir in the oats, fruit, and nuts.
- Line a baking sheet with parchment paper.
- Drop dough by heaping tablespoonfuls, about 2 inches apart onto the baking pan.
- Bake cookies for about 12-14 minutes, or till lightly browned.
- Cool slightly on the pan, then transfer the cookies, still on the parchment paper, to a cooling rack.
- When completely cooled, store in an airtight container in the refrigerator.
Yield: about 2 dozen or so.