A mere one-quarter cup of butter yields crispy, light cookies and keeps calories in check. Dried strawberries lend fiber, color, and subtle sweetness. You can find them in larger supermarkets, or substitute raisins or dried cranberries. Because the dough is heavy, we used a sturdy stand mixer. You can use a hand mixer to cream the butter and sugar, then stir in the remaining ingredients by hand.
3/4 cup all-purpose flour (about 3 1/3 ounces)
1 cup regular oats
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup packed brown sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 large egg
3/4 cup coarsely chopped dried strawberries
1/3 cup premium white chocolate chips (such as Ghirardelli)
How to Make It
Preheat oven to 350°.
Lightly spoon flour into a measuring cup; level with a knife. Combine flour, oats, baking soda, and salt; stir with a whisk. Place sugar and butter in the bowl of a stand mixer; beat at medium speed until well blended (about 3 minutes). Add vanilla and egg; beat well. Gradually add flour mixture, beating until blended. Add strawberries and chips; beat at low speed just until blended.
Drop dough by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes or until lightly browned. Remove from oven; cool on pan 1 minute. Remove cookies from pan; cool completely on wire racks.
The four stars are for my version of the recipe: the original version is probably better, but I need to go low sugar. I made this with half Splenda baking mix and half Splenda brown sugar mix. I also added 3/4 cup chopped pecans instead of the strawberries and white chocolate, and toasted both the oatmeal and the nuts. I tried toasting the oats once, and now I will never again made oatmeal cookies without this step: you have to watch out because oats burn easily, but it adds a lot of flavor. The texture was a bit off, because of the substitution, but the taste was really nice, and they came together quite easily. A keeper.
I am not a good baker. I was expecting these to turn out burnt, flat, and tasteless - due to my own lack of ability. I was pleasantly surprised! These were so easy to make. I followed the recipe exactly - except I used dark chocolate and dried cherries. They were soft, chewy and tasty. I will absolutely be making theses again. BUT this recipe did not make many cookies - I think I got 16 cookies. So will need to double the recipe if making for a party or holiday or something.
YUMMY! Was super quick to mix using my Kitchenaid mixer. Used a mix of cherries raisins blueberries and cranberries from Trader Joe's which was great! Will make again and next time double it. I got 20 cookies but wasn't being too precise. :-)