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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I have not tried these cookies (yet) but they look like delicious little bites of fruity, fiber-rich flavor! I think I will probably reduce the sugar when I make them. Sucanat would be a good stand-in for the brown sugar. Recipe is from Light and Tasty’s April/May 2005 issue. Things like this always get lost in the pile of cooking magazines, so I am posting it for safekeeping! Ingredients:
1/3 cup butter, softened |
1/2 cup granulated sugar |
1/2 cup packed brown sugar |
2 eggs |
1 1/2 teaspoons vanilla extract |
1/2 cup unbleached flour |
1/2 cup whole wheat flour |
1/2 cup oat flour |
2 teaspoons baking powder |
1 teaspoon salt |
2 1/2 cups quick oats |
1/2 cup oat bran |
1 1/2 cups canned unsweetened peaches, drained and chopped |
1 cup raisins |
Directions:
1. Cream butter and sugars together.
2. Add eggs, one at a time, beating well after each addition.
3. Beat in vanilla.
4. Combine flours, baking powder, and salt; gradually add to creamed mixture.
5. Beat in oats and oat bran just until combined.
6. Stir in peaches and raisins.
7. Drop dough by rounded tablespoonfuls onto sprayed cookie sheets; bake at 350 degrees for 9-13 minutes or until lightly browned, and remove to a wire rack to cool.
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