This recipe originally appeared on recipe.com.
After all of the treats during the holidays, it can be easy to make bold declarations like "no more sweets!" or "no desserts!", but I am much more a fan of moderation than elimination. So, when we all needed a treat to share, I decided to make a whole grain cookie filled with dried fruit. It is lower in sugar and butter than standard cookie recipes, but it still has ample sweetness. Use your favorite dried fruit, add nuts, throw in chocolate chips, or use more whole grain flour. Customize them for your family and enjoy a wholesome snack or treat together.
Oatmeal Cookies with Dried Fruits
Makes about 24
1/4 cup butter, softened
1/3 cup packed brown sugar
1/3 cup plain whole fat or 2% fat yogurt
1 egg, lightly beaten
1/2 teaspoon vanilla
1 cup rolled oats
1 1/4 cups whole wheat flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup snipped dried cranberries
1/4 cup dried apples
1. Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper; set aside.
2. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in yogurt, egg, and vanilla. Stir in the flour, oats, brown sugar, baking soda, salt, and cinnamon until combined. Add cranberries and apples; stir to combine. Drop dough by rounded teaspoons 2 inches apart on prepared cookie sheet.
3. Bake for 9 to 11 minutes or until edges and bottoms are browned. Transfer cookies to a wire rack; let cool. To store, place cookies in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 2 months.
Add nuts or chocolate in place of the dried fruit.
Replace 1/4 of the flour with shredded and unsweetened coconut.
Add 1/8 teaspoon ginger for a bright note.