Even In The Winter | The Jewish Week | Food & Wine

Even In The Winter

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Even In The Winter

Use dried fruit to enjoy these oatmeal treats all year round.

When it comes to fruit in cookies, sometimes dried is actually better than fresh. Fresh berries will make a cookie soft and will get mushy as they sit, but dried fruit adds a punch of flavor to your baked treats without altering their texture. This is especially nice as it allows you to enjoy the flavors of seasonal fruit all year round. While they were once hard to come by, today dried blueberries are available in practically every supermarket. You can, of course, switch them out for a different dried fruit. Dried cherries are nice as well. Not all oats are created equal - when you look for oats for this recipe make sure to get rolled oats or old fashioned oats, not steel-cut or quick cooking, for the best texture.
Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at bakingandmistaking.com. She also holds a BA in Journalism and Politics from NYU.

Servings & Times
  • Makes about 4 dozen cookies
Active Time:
  • 15 min
Total Time:
  • 2 hrs

1 cup (200g) butter or margarine, softened

1 cup (220g) dark brown sugar

1 cup (200g) granulated sugar

1 teaspoon vanilla

2 large eggs

1 teaspoon cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1 2/3 cup (210g) flour

3 cups (270g) rolled oats

1 cup dried blueberries

  1. Beat together the butter and sugars and light and airy. Add in the vanilla and eggs and beat until well mixed.
  2. Add the cinnamon, baking soda, salt, flour and oats and mix until all integrated. Stir in the blueberries until evenly distributed. Chill the dough in the fridge for at least an hour or overnight.
  3. Drop the dough by tablespoon-fuls on a parchment-paper lined baking sheet. Bake the cookies at 350F for 12-14 minutes or until golden brown around the edges.