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Ingredients
2 Cups granulated sugar
1 1/2 Teaspoons baking soda
1/4 Teaspoon salt
1 Cup unsalted butter
2 Large eggs
1 1/2 Teaspoons pure vanilla extract
2 1/2 Cups all-purpose flour, preferably unbleached
1 Cup quick cooking rolled oats, uncooked (not instant)
1 Cup dried blueberries, dried strawberries, or any dried fruit
Coating
1/2 Cup granulated sugar
1/2 Teaspoon ground cinnamon
Instructions
Preheat oven to 325�F. Set the racks so that they divide the oven into thirds. You do not need to line baking sheets or grease them.
Using an electric mixer set on medium speed combine the 2 cups sugar, baking soda, and salt for 15 seconds. Add the butter, eggs and vanilla and beat on medium speed for 2 minutes, until the mixture is light in color and smooth.
Scrape the bowl with a rubber spatula and add the flour, oat, and dried blueberries. Beat on low speed for about 30 seconds, just until evenly combined.
Using a rubber spatula, scrape the sides and bottom of the bowl, stirring the dough to be sure it is evenly mixed. In a small, shallow bowl stir together the 1/2 cup granulated sugar and the cinnamon with a wire whisk or fork until evenly combined.
Using a heaping tablespoonful of dough, shape the dough into balls and then coat them in the sugar-cinnamon mixture.
Place the coated balls on the baking sheets, allowing about 2inches between the balls of dough, and bake in the preheated oven for 7 minutes.
Remove the two baking sheets, and then switch them top to bottom. Place back into the oven and cook for an additional 7 minutes.
The cookies will puff up and then fall in the oven. They will look almost undercooked. This is exactly how you will want them to look. Using a metal spatula, remove them from the baking sheet and place them on a wire rack for 5 minutes to cool.
These cookies are incredibly chewy and may be stored in an airtight container for up to 2 weeks or you may wrap them tightly and freeze for up to 2 months.
Makes 2 dozen 4� cookies