Imported from the web
Chewy Fruit and Nut Cookies
Chewy, buttery cookies loaded with old-fashioned oats, dried cranberries, shredded coconut, and coarsely chopped mixed nuts. They are hearty, lightly crisp at the edges, and soft in the center when properly cooled.
Cook this recipe, hands-free
Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.
Ingredients
- 1 cup Unsalted butter (At room temperature)
- 2.25 cup All-purpose flour (Fluffed before measuring)
- 0.5 cup Large egg
- 1 cup Mixed nuts (Hazelnuts, almonds, walnuts, or pecans; coarsely chopped. Slivered or chopped nuts may be used.)
- 1 cup Old-fashioned oats
- 0.75 cup Light brown sugar (Packed down)
- 0.5 cup Dried cranberries
- 0.5 cup Unsweetened shredded coconut
- 1 tbsp Vanilla extract
- 1 tsp Baking soda
- 0.5 tsp Kosher salt
Steps
- 1
Preheat the oven to 375°F and line a large baking sheet with parchment paper.
- 2
Spread the mixed nuts, old-fashioned oats, and shredded coconut on the prepared baking sheet. Bake for about 5 minutes, mixing them around halfway through the baking time.
- 3
Remove the toasted nuts, oats, and coconut from the oven and let them cool.
- 4
In a large bowl, cream the brown sugar and room-temperature butter together until light.
- 5
Add the egg and mix it in well.
- 6
Add the vanilla extract and mix until incorporated.
- 7
In a separate bowl, sift together the flour, baking soda, and kosher salt.
- 8
Add the cooled coconut, old-fashioned oats, mixed nuts, and dried cranberries to the flour mixture.
- 9
Mix the dry ingredients until all of the ingredients are evenly distributed.
- 10
Add the dry mixture to the butter mixture and mix until fully incorporated.
- 11
Using a medium cookie scoop for larger cookies or a heaping tablespoon for smaller cookies, scoop the dough onto the prepared baking sheet, spacing the portions about 1/2 inch apart. Keep the scoops very round and do not press them down.
- 12
Bake for 10–12 minutes, using less time for smaller scoops, until the cookies are turning golden brown on top and around the edges. They will look underdone, like chocolate-chip cookies, but will come together as they cool. Do not overbake or they will become dry.
- 13
Let the cookies cool on the baking sheet for at least 10 minutes so they can set and firm up.
- 14
After 10 minutes, transfer the cookies from the baking sheet to a cooling rack and let them cool completely for another 10–15 minutes.
- 15
Serve and enjoy the cookies once they are soft and chewy.
Notes
The recipe also gives an optional variation: add 1/2 cup pumpkin and one extra egg for a pumpkin version. For freezing, scoop and freeze the dough on a baking sheet, then transfer it to freezer-proof bags for up to 2 months; baked cookies may also be frozen in a freezer-proof container for up to 2 months. Thaw frozen cookies on the counter. The author emphasizes using room-temperature ingredients and not pressing the cookies down before baking because they spread very little.
Nutrition per serving
Every recipe, finally cookable.
Turn your next favorite video into a recipe you can actually follow — ingredients, steps, and times in seconds.
Already have SeeMeCook? Open this recipe →