Mary’s Oatmeal Fruitcake Christmas Cookies Recipe
It would be impossible to overemphasize how much I love oatmeal raisin cookies. I may rarely eat oatmeal for breakfast, but for some reason when you put it into cookie form I simply can’t get enough.
Mary’s variation on an old Martha Stewart Christmas cookies recipe is arguably the best oatmeal raisin cookie I’ve ever had, with a lower sugar content, lots of fiber and extra fruit to emphasize the soft, chewy texture I love.
Around Christmastime, we always add extra fruit– golden raisins, dried cranberries, dried figs– to give it that fruitcake vibe that makes the house smell like the holidays.
With our friends’ annual Holiday Cookie Swap party this weekend, we’ll be making over 6 dozen tomorrow, so I’m looking forward to helping (i.e. licking the spoon)!
DIRECTIONS: Preheat the oven to 325 degrees. • Whisk to combine flour, wheat germ, baking powder, baking soda, cinnamon and salt in a bowl. • In a separate bowl, whisk together brown sugar, honey, eggs and vanilla. Add to flour mixture and stir to combine. • Mix in oats and your fruit/nuts addition. • Drop 2 tablespoons of dough onto parchment-lined baking sheets, spacing 2 inches apart. • Bake, rotating sheet halfway through, until golden brown, around 8-10 minutes. • Cool a few minutes on the sheet, and then transfer with a spatula to a wire rack to cool completely. • Cookies can be stored in an airtight container at room temperature up to 1 week.
Christmas 2014 Gift Guide for Travelers
GLOBAL CUISINE: Bret’s Bourbon Balls Recipe
GLOBAL CUISINE: Lebkuchen Recipe (Germany)
GLOBAL CUISINE: Leftover Turkey Calzone (Italy)
GLOBAL CUISINE: Pumpkin Spice Flan (Cuba)