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

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, oatmeal cookies with dried cherrie and dried blueberries. It is 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 favored of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Oatmeal Cookies with dried cherrie and dried blueberries is something that I’ve loved my whole life. They are fine and they look wonderful.

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

The ingredients needed to make Oatmeal Cookies with dried cherrie and dried blueberries:
  1. Make ready 1/4 cup softened butter (Smart Balance)
  2. Get 4 tbsp applesauce or pearsauce
  3. Prepare 3/4 cup firmly packed light brown sugar
  4. Make ready 1/2 cup granulated sugar (used a little less)
  5. Prepare 2 eggs
  6. Take 1 tsp vanilla
  7. Make ready 1 cup wheat flour
  8. Prepare 1/2 cup all-purpose flour
  9. Prepare 1 tsp baking soda
  10. Take 1 tsp ground cinnamon
  11. Make ready 1/4 tsp salt
  12. Take 1 cup walnuts
  13. Take 1 cup dried fruit (cherries, blueberries)
  14. Get 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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