Oatmeal Cookies with Dried Fruit, White Chocolate Chips and Sunflower Seeds

oatmeal2

Today it was mostly cloudy here in San Diego, which made me think it would be the perfect day to make oatmeal cookies. I wanted to make an oatmeal cookie that had added dried fruit and nuts of some sort, with just a bit of sweetness added in. What I ended up adding for the dried fruit was golden raisins, dried cherries and dried cranberries. As far as the nuts were concerned, I went with sunflower seeds. For sweetness, a small amount of white chocolate chips were added. And of course, a dash of love from me – me, who’s ever so sweet.

(Just a little side note on the vanilla I chose to use. My cousin, Molly – the best baker ever, she’s amazing – introduced me to vanilla paste. It is a bit thicker, and therefore, more flavorful (in my opinion) than vanilla extract. She showed it to me at Home Goods and also at Williams-Sonoma. If you can get your hands on a bottle, I really recommend it. If not, regular vanilla will work.)

Ingredients

  • 1-1/2 cups Crisco Butter Flavored Baking Sticks
  • 3/4 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 2 teaspoons vanilla (I used vanilla paste, which you can find at Williams-Sonoma. I also am able to find it at Home Goods)
  • 1-1/2 cup all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon kosher salt
  • 3 cups old fashioned oats
  • 1/2 cup golden raisins
  • 1/2 cup dried cherries
  • 1/4 cup dried cranberries
  • 1/4 cup sunflower seeds
  • 1/2 cup white chocolate chips

Directions

1. Preheat oven to 375 degrees.

2. In a large mixing bowl, beat Crisco baking sticks and sugars until creamy. Add egg and vanilla and beat well.

3. Combine flour, baking soda, cinnamon, nutmeg and salt and add to wet mixture, mixing well.

4. Add oats, mix.

5. Add dried fruit, sunflower seeds, white chocolate chips and mix.

6. Using a small cookie scoop or a couple of large tablespoons, drop dough onto ungreased cookie sheets and bake for 11-12 minutes for crispy cookies (my personal favorite) or 8-10 minutes for a softer cookie. Cool on a wire rack and store in an airtight container.

Enjoy!

Until next time, Kris

Author: Sunshine and Savory

I love when my house is filled with people, having friends and family over for a meal feeds my soul. There is nothing I enjoy more than preparing for a dinner party, a holiday dinner, or a book club meeting when it's my turn to host ... If I could, I would own a Bed and Breakfast! This would ensure I'd always have someone to prepare a meal for. Being with others and sharing my table is what I look forward to most. I was born in Wisconsin and after I got married in 1987, my husband and I moved west for his job. He had just graduated college and we were married a couple months later. An interesting tidbit about me is that I never cooked a meal before I got married. I taught myself how to cook and found that I really enjoyed it. One of the first meals I made after we were married was a shrimp pasta dish. I made this for myself when my husband was on business travel and I had so much fun inventing this meal - this was the start of my love of cooking. I probably won't be posting much on shrimp dishes, since I am now allergic. Big bummer! I was allergic to lobster, and then had an issue with scallops, so just never had a shrimp after the scallop incident. Why couldn't I be allergic to something less enjoyable?! My favorite celebrity chefs are Ina Garten and The Pioneer Woman. I hope you enjoy my blog!

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