I've done two things here in this post. I am using the new 'beater blade' for the Kitchen Aid Mixer and incorporating my dried fruits from yesterdays post.
If you are a baker and are already using your KA mixer like a fiend....get the beater blade. I read about it.... was tired of the scraping too.....so I ordered mine as soon as I got my mixer for my b-day. Make sure you know your size of your mixer bowl in order to get the right one. BTW, they also make these beater blades for those who have a standing mixer that is NOT a Kitchen Aid.
My thoughts? Awesome....you can't tell on the package until you open it but the blade is slightly curved to constantly fold the mixture back onto itself. I made the cookies today with this and I didn't scrape the bowl ONCE! Totally clean.....people, if you have a 6QT mixer, click here NOW. I am buying some for school to use with Cookie Club!
Now, onto the recipe I used....
This was an oatmeal raisin recipe I found but I wanted to use those dried fruits and add some nuts while I was at it...
Fruit and Nut Cookies
adapted from Homesteading Housewife Oatmeal Raisin Cookie
1 cup butter, melted (I used one stick butter and the other 50/50 smart balance)
1 cup sugar
1 cup light brown sugar (you can use dark brown
2 large eggs
2 tsp. vanilla
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. kosher salt
3 cups rolled oats (the rolled has more whole grain and dough doesn't get slimey)
1/2 cup dried peaches, chopped
1/4 cup raisins
1/4 cup dried tart cherries, chopped
1/4 cup freeze dried strawberries
1/2 cup toasted walnuts, chopped
1/2 cup toasted pecans, chopped
1/2 cup slivered almonds
Preheat oven to 375 degrees*
Combine the melted butter with sugars until combined. Add eggs and vanilla and beat until creamy and mixture looks lighter. While beating the 'wet' stuff. Toss flour, baking soda, baking powder and salt in a small bowl and whisk out any lumps, incorporating air in it.
Add your flour to the wet mixture and stir with mixer just enough to get the flour mixed. Add your rolled oats on top of dough....get your fruits and nuts prepared and add them on top of the oatmeal. Stir to combine until fruits, nuts and oatmeal are well distributed (this took me a minute with my beater blade)...don't over work the dough.
Drop approximately 2 Tbsp. of dough (I used the standard ice cream scoop) onto a cookie sheet with parchment paper or a silpat. I don't recommend you put anymore than 9 per sheet. 2 cookies then 1 then 2 then 1 then 2 (4 columns alternating 2 cookies and one cookie). These cookies will spread.
Bake 11-13 minutes on the center rack (Always!) until golden. They will still look wet and moist in the center.....that's ok...Let them remain on the cookie sheet so they will 'carry over' cook on for another 2 minutes.
Remove to wire rack to cool completely.
*(Dana used a 350 degreed oven. I have a oven thermometer and my oven runs 25 degrees hotter and using her baking time and doneness...I think 375 works better, but I highly suggest you play with your oven temp and cooking times like I did...you just don't want to overcook the dough! Try both temps!)
K-man can't wait to take a few of these with him on his bike rides....great energy cookie for him!