On Friday, I made Oatmeal Fruit Spice Cookies by combining two recipes. The basic recipe came from Better Homes and Gardens New Baking Book, p. 190, where it was titled Apricot-Oatmeal Cookies. The other recipe was on the back of a bag of Bob's Red Mill Old-Fashioned Oats. I wanted more oats than the Bob's recipe, and some wholegrain and more spices and less sugar than the BH&G one. Here is what I did:
3/4 cups unsalted butter
1 cup light brown sugar, packed
1/4 cup granulated sugar
1 egg
1 tsp. vanilla
1 cup AP flour (used Gold Medal)
3/4 cup white whole wheat flour
1 tsp. baking powder
1/4 + 1/8 tsp salt
1/4 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. ground nutmeg
2 cups old-fashioned oats
3/4 cups dried fruit
2/3 cups coarsely chopped pecans.
The dough was so thick that I ended up rolling it in balls about 1-inch thick (my scoop is back in Texas) and slightly flattening them with my hand. I put 20 per parchment-lined cookie sheet (recipe made 60) and baked at 375 for 10 minutes. They are small nugget-like cookies with a great taste. If I decide that I want them flatter, I think that I will need either to add another egg, or maybe a couple of Tablespoons of buttermilk.
I also baked a double recipe of my Scottish Cinnamon-Oat Scones. These, along with some of the cookies, will be for my sister and her twin girls when we visit then for breakfast on Sunday morning.
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