The second cookie I’m featuring from the Chunk N Chip cookie challenge are from Renee Fontes. These delicious oatmeal cookies remind me of the oatmeal date cookies I make, which have been featured as part of The Gay Gourmet’s National Cookie Week.
The minute I put Renee’s cookie into my mouth I was in love. They were not sweet, tasted very healthy, and relied mostly on the fruits as sweetening agents. This is a cookie I feel comfortable giving to my kid.
Renee has been baking these oatmeal cookies with traditional raisins for about 20 years but had some extra cranberries and dried apricots one day and thought they were really pretty and offer just the right sweetness.
The recipe is on the large side because she caters and needs quantity recipes, which is why she is currently working on a quantity cookbook.
You can make your own Occupied Oatmeal Cookies with her recipe provided below!
- 2 1/2 cups mixed golden raisins, dried cranberries & dried apricots
- 3 cups all purpose ﬂour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 6 cups old fashioned oatmeal, uncooked
- 2 cups margarine at room temperature
- 1 cup sugar, granulated
- 2 cup brown sugar, ﬁrmly packed
- 4 large eggs
- 2 teaspoon vanilla
- To plump dried fruit, place in a bowl, pour one cup boiling water over fruit and let stand 5 minutes and drain completely.
- Sift ﬂour, baking soda, cinnamon in a bowl. Stir in salt and oatmeal.
- In a 5 quart mixer, blend margarine, granulated sugar, brown sugar and vanilla extract until creamy. Add eggs one at a time, beating well after each addition.
- Remove mixing bowl from stand mixer, fold in dry ingredients, return bowl to mixer, beating until just combined. Mix in plumped fruit. Chill for 15 minutes.
- Using a 1.3 ounce scoop, place scooped dough onto un-greased baking sheets covered with parchment paper. Flatten slightly with the palm of your hand.
- Bake in pre-heated 375 degree oven for 15 to 16 minutes or until golden brown.
- After 8 minutes turn cookie trays around for even baking.
- Cool on baking sheets until set; remove to wire racks to cool completely.
Yields 60 — 3 ½ inch round cookies