Chewy Fruit and Nut Cookies

4.50 from 6 votes

These fruit and nut cookies are chewy cookies that are loaded with oatmeal, dried fruit, and mixed nuts. They are easy to make and so addictive.

Prep Time10

Cook Time15

Total Time25

Servings: large cookies

US Customary - Metric

Author: Melissa Oleary

Equipment

medium cookie scoop about a 2 tablespoon scoop

Ingredients

1 cup Unsalted butter at room temperature
2 ¼ cup All purpose flour fluffed before measuring
1 large egg
1 cup mixed nuts (hazelnuts, almonds, walnuts, pecans) Just a quick coarse chop of the nuts. You can use slivered or chopped nuts.
1 cup old fashioned oats
¾ cup light brown sugar packed down
½ cup dried cranberries
½ cup unsweetened shredded coconut
1 tablespoon vanilla extract
1 teaspoon baking soda
½ teaspoon Kosher salt

Instructions

Preheat oven to 375 degrees F and line a large baking sheet with parchment paper.
Add the nuts, oats, and coconut to the sheet pan and bake for about 5 minutes, mixing them around halfway through.
1 cup mixed nuts (hazelnuts, almonds, walnuts, pecans), 1 cup old fashioned oats, ½ cup unsweetened shredded coconut
Remove them from the oven and let them cool.
In a large bowl, cream your sugar and butter until light.
1 cup Unsalted butter , ¾ cup light brown sugar
Add your egg and mix that in well.
1 large egg
Next add your vanilla and mix until incorporated.
1 tbsp vanilla extract
In a separate bowl, sift together your flour, baking soda and salt.
2 ¼ cup All purpose flour, 1 tsp baking soda, ½ tsp Kosher salt
Now add your coconut, old fashioned oats, nuts and cranberries to your flour mixture.
½ cup dried cranberries
Mix the dry ingredients together until it al the ingredients are evenly distributed.
Now add this into your butter mixture and mix until all incorporated.
With a medium sized cookie scoop (for larger cookies) or a heaping tablespoon (for smaller cookies), scoop your batter on to the baking sheet and spread them about ½ inch apart. Do not press them down and they will not spread in the oven.
Bake for 10-12 minutes (for small cookie sized scoops you will have to bake for less time) or until they are turning golden brown on the top and on the edges. They will look underdone like a chocolate chip cookie but will come together when they cool.
Let cool for at least 10 minutes to set up on cookie sheet once they are out of the oven. They will firm up as they cool.
After 10 minutes, remove from the sheet pan on to a cooling rack and let completely cool for another 10-15 minutes. They will be soft and chewy and delicious!
Enjoy!

Nutrition

Nutrition Values are estimates only.

See full nutrition disclaimer here

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Course :Breakfast