Recipe: Stuffed Oatmeal Cookie
Today I’m sharing another cookie recipe that can be adapted a zillion different ways. (Really, I counted.) The backbone of the recipe is a simple oatmeal cookie; it’s up to you to accessorize it however you like with any type of dried fruit (mango is amazing!), chocolate, and nut. Make them regular size or oversized–they work great both ways. Try my version or create your own, but definitely save this recipe. It’s bound to become a favorite.
Stuffed Oatmeal Cookies
1 cup butter, melted
1/4 cup sugar
1 1/4 cups packed brown sugar
2 cups flour, sifted
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons vanilla
2 tablespoons milk (cream or half-and-half works, too)
1 1/2 cups oats
1 cup dried cranberries (or any diced, dried fruit)
1 cup semi-sweet chocolate chips (or milk, white, or dark chocolate)
3/4 cup chopped nuts (walnuts, pecans, or macadamia)
Preheat oven to 375 degrees. In a small sauce pan, melt butter on low heat. In a medium bowl, sift flour, baking soda, and salt together. With an electric mixer, blend sugars together. Add melted butter and mix until a smooth paste forms. In a small bowl, beat eggs, vanilla, and milk together. Add egg mixture to butter and sugar and beat until smooth and creamy. Slowly add in flour mixture, followed by oats, dried fruit, chocolate chips, and nuts.
Place dough on prepared cookie sheets. Oversized cookies=1/3 cup of dough, 6 cookies per sheet, baked for 11-13 minutes. Regular cookies=1 heaping tablespoon, 12 cookies per sheet, baked for 7-10 minutes. Remove immediately to a cooling rack.