Bready or Not: Fruitcake Cookies

Posted by on Nov 28, 2018 in Blog, Bready or Not, cookies | 0 comments

After Christmas last year, I scored a whole stack of fruitcake fruit containers for 80% off on the grocery clearance aisle. I already had recipes in mind for the fruit, and this is one of them.

Bready or Not: Fruitcake Cookies

These Fruitcake Cookies are essentially good old fashioned chewy oatmeal cookies with new mix-ins. Really good mix-ins.

Bready or Not: Fruitcake Cookies

Really, these are pretty and rustic cookies to behold. The red and green cherries look like sparkling jewels. I was surprised at how well the dates worked, too; they were meatier and softer than the usual raisins.

Bready or Not: Fruitcake Cookies

Plus, there’s a comfort food vibe around these cookies. They look like a variation of oatmeal cookies, but the different fruit gives them a distinct holiday vibe.

Bready or Not: Fruitcake Cookies

Of course, if you’re like me and use fruit snagged on a post-Christmas sale, that might be a holiday vibe in January or February. But hey, good cookies shouldn’t be confined to any one season.

Bready or Not: Fruitcake Cookies

And these are definitely good cookies.

Modified from Taste of Home Best Loved Cookies & Bars.

Bready or Not: Fruitcake Cookies

Bready or Not: Fruitcake Cookies

This recipe is a fantastic way to use fruitcake fruit mix up without the fuss and time investment of making fruitcake! These are like chewy oatmeal cookies with soft nuggets of fruit.

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup shortening
  • 1/2 cup white sugar
  • 1/2 cup brown sugar, packed
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups old-fashioned rolled oats
  • 1 cup flaked or shredded coconut
  • 1/2 cup chopped dates
  • 1 1/2 cups (about 12 ounces) fruitcake fruit mix with chopped red and green cherries, pineapple, etc

Preheat oven at 325-degrees. Line cookie sheet with parchment paper.

In a large mixing bowl, cream together butter, shortening, and sugars. Add egg and vanilla.

In a smaller bowl, sift together flour, baking soda, salt, and oats. Gradually mix into creamed ingredients. Stir in the coconut, dates, and other fruit.

Use a tablespoon scoop to place dollops of dough on parchment paper, giving them space to spread. Bake for about 15 minutes. Set on rack to cool. Store cookies in a sealed container at room temperature.

OM NOM NOM

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