I’d love to say that this recipe came to fruition from a craving for a healthy snack, but it actually was born out of a need for cabinet space. With this new normal, I’m limiting my trips to the grocery store and rethinking the way I shop, loading up on pantry staples for the week ahead. That brings its own conundrum: Where do I store all my boxes of pasta and cans of beans?!? While I’m totally fine with storing all my bucatini under the bed, my husband was very adamant that I make room in one of the 14 cabinets in our kitchen. (What can I say? I take up space!)
Looking at what could be used up, I decided to clear out all the half empty containers of dried fruit and nuts into an easy oatmeal raisin cookie that falls somewhere in between a breakfast pastry and a healthy-ish granola-cookie hybrid. The beauty is that you can swap out whatever nuts or dried fruit you have on hand. Hell, you can swap both out for chocolate chips if you’ve been spending too much time reading the news. And while I always need two dozen cookies on hand at all times, you can even ration the dough for when you need something sweet. Simply pop the tray of scooped dough in the freezer until just frozen and then transfer to a sealable plastic bag or container (you can bake straight from frozen!).
Even in isolation, you deserve to feel your oats!
This recipe is brought to you from FeedfeedBrooklyn in our Test Kitchen Sponsored by GE Profile’s Smart Appliances, where we used our GE Profile Smart Oven to bake these cookies!
- 2 cups rolled oats
- 2 cups all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon baking soda
- 1 teaspoon nutmeg
- 2 sticks unsalted butter, room temperature
- 1 cup light brown sugar, packed
- 1/ 2 cup granulated sugar
- 2 large Handsome Brook Farms Pasture-Raised Organic Eggs,
- 2 teaspoons Simply Organic Pure Vanilla Extract
- 1/ 2 cup raisins
- 1/ 4 cup dried cranberries
- 1/ 4 cup chopped dried apricots
- 1/ 4 cup chopped pistachios
- 1/ 4 cup pumpkin seeds
In a medium bowl, stir together the oats, flour, salt, baking soda, and nutmeg
In a large bowl, break up the softened butter until smooth, then stir in the brown sugar and granulated sugar until light and fluffy. Stir in the eggs and vanilla until well incorporated
Add the dry ingredients and stir until a dough just comes together, then stir in the remaining ingredients to combine
Scoop the dough into 3-tablespoon balls and place on a parchment-lined sheet pan. Chill for 1 hour.
Preheat the oven to 350°F and line two more sheet pans with parchment paper.
Divide the balls of cookie dough between the three prepared sheet pans, with 8 balls per tray and spaced 2-inches apart from each other.
Bake, rotating trays halfway through, until golden brown, about 15 minutes. Let cool slightly, then serve warm.