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)
- Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
- Whisk together the flour, baking powder, salt, and cinnamon. Stir in the oats. Set aside.
- 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.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
- Stir in the dates, currants, cranberries, and nuts.
- Drop the dough by 3-tablespoon portions onto the prepared pans. Flatten the top of each cookie.
- Bake, one pan at a time, 12 to 15 minutes, or until lightly browned.
- 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.