Oatmeal Cookies with dried cherrie and dried blueberries
Oatmeal Cookies with dried cherrie and dried blueberries

Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, oatmeal cookies with dried cherrie and dried blueberries. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Oatmeal Cookies with dried cherrie and dried blueberries is one of the most well liked of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Oatmeal Cookies with dried cherrie and dried blueberries is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can have oatmeal cookies with dried cherrie and dried blueberries using 14 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Oatmeal Cookies with dried cherrie and dried blueberries:
  1. Prepare 1/4 cup softened butter (Smart Balance)
  2. Take 4 tbsp applesauce or pearsauce
  3. Make ready 3/4 cup firmly packed light brown sugar
  4. Make ready 1/2 cup granulated sugar (used a little less)
  5. Make ready 2 eggs
  6. Take 1 tsp vanilla
  7. Make ready 1 cup wheat flour
  8. Get 1/2 cup all-purpose flour
  9. Make ready 1 tsp baking soda
  10. Take 1 tsp ground cinnamon
  11. Make ready 1/4 tsp salt
  12. Make ready 1 cup walnuts
  13. Take 1 cup dried fruit (cherries, blueberries)
  14. Take 3 cup old fashioned oatmeal, uncooked
Instructions to make Oatmeal Cookies with dried cherrie and dried blueberries:
  1. Heat oven 350°F
  2. In large bowl, beat butter and sugars on medium speed of electric mixer, until creamy.
  3. Add eggs and vanilla; beat well.
  4. Add combined flour, baking soda, cinnamon and salt; mix well.
  5. Add applesauce or pearsauce.
  6. Add oats, walnuts, dried fruit; mix well.
  7. Drop dough by rounded tablespoonfuls onto ungresed baking sheet.
  8. Bake 8 to 11 minutes. Cool completely. Store in air tight container. Freezes well.

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