These are my variation on a classic oatmeal-chocolate chip cookie. I don’t like raisins very much, least of all in cookies (or oatmeal, shudder!), so I usually substitute dried cranberries whenever raisins are called for. I decided to make red-white-and-blue cookies by also adding dried blueberries. The white would be white chocolate chips, but since I’m a chocoholic, I decided to add dark chocolate chips as well. That reminded me of my brotherhood trail mix (based on a nut mix my grocery store sells, with yogurt peanuts, chocolate peanuts, and toffee peanuts — brotherhood, see?). So I picked up a bag of cinnamon chips as well. I brought these cookies to my kids on the last day of summer school. They were dubious because I said they were healthy, but they were pretty much gone by the end of the day. 🙂
The oatmeal cookie recipe I adapted was one from Kelly Peloza’s Vegan Cookie Connoisseur, a book I very much recommend, even if you’re not vegan (which I’m not!). I love her recipes, and when I do need to cook vegan or GF, they work wonderfully.
2/3 cup butter, softened
1 cup sugar
1 tsp molasses
1/3 cup applesauce (I didn’t have any, so I used an egg)
1 1/2 tsp vanilla extract
1 1/2 cups flour
1 tsp baking soda
3/4 tsp baking powder
1 tsp cinnamon (I accidentally put too much, but they were still fine)
1/4 tsp salt
3 cups oats
1/4 cup each: dried cranberries, dried blueberries, white and dark chocolate chips, and cinnamon chips (total of 1 1/4 cups add-ins — Kelly recommends 3/4 cup but I like a lot! Plus I didn’t know how to divide 3/4 cup into 5.)
Preheat oven to 350. Cream butter with a mixer until fluffy, then add sugar and molasses. Beat for a few minutes until thoroughly mixed and very light and fluffy. Add applesauce and vanilla and mix.
Sift flour, baking soda, baking powder, cinnamon, and salt into the wet ingredients. Beat with mixers until just combined. Switch to a spoon. Add the oats, dried fruit, and candy chips and stir until combined. Drop by spoonfuls (I used a cookie scoop) onto a cookie sheet, greased or lined with parchment paper. Bake for 7-8 minutes; no longer, or they won’t be soft and chewy. Transfer to a cooling rack.
Makes about 3 dozen cookies.