Sweet dried fruits, oats, nuts, and a hint of orange make these Winter Fruit Oatmeal Cookies a favorite!


  •  1 & 1/2 cups (180g) all-purpose flour
  •  1 teaspoon baking powder
  •  1/2 teaspoon salt
  •  1/2 teaspoon ground cinnamon
  •  3 cups (297g) old-fashioned rolled oats
  •  3/4 cup (170g) unsalted butter, softened
  •  3/4 cup (150g) firmly packed light brown sugar
  •  1/2 cup (100g) granulated sugar
  •  2 large eggs
  •  1 teaspoon vanilla extract
  •  1/4 teaspoon orange extract
  •  1/2 cup (74g) chopped dates*
  •  1/2 cup (57g) dried cranberries*
  •  1/2 cup (80g) dried currants*
  •  1/2 cup (60g) chopped toasted pecans (optional)


  1. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
  2. Whisk together the flour, baking powder, salt, and cinnamon. Stir in the oats. Set aside.
  3. Using an electric mixer on medium speed, beat the butter, brown sugar, and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla and orange extracts.
  4. Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
  5. Stir in the dates, currants, cranberries, and nuts.
  6. Drop the dough by 3-tablespoon portions onto the prepared pans. Flatten the top of each cookie.
  7. Bake, one pan at a time, 12 to 15 minutes, or until lightly browned.
  8. Cool the cookies on the pan on a wire rack for 5 minutes. Then transfer the cookies to a wire rack to cool completely.


*I love this combination for these cookies, but feel free to alter to suit your tastes. To keep the fruits from sticking together, toss them with a bit of the flour mixture.