Prep 20 mins
Cook 10 mins
I have not tried these cookies (yet) but they look like delicious little bites of fruity, fiber-rich flavor! I think I will probably reduce the sugar when I make them. Sucanat would be a good stand-in for the brown sugar. Recipe is from Light and Tasty’s April/May 2005 issue. Things like this always get lost in the pile of cooking magazines, so I am posting it for safekeeping!
- 1⁄3 cup butter, softened
- 1⁄2 cup granulated sugar
- 1⁄2 cup packed brown sugar
- 2 eggs
- 1 1⁄2 teaspoons vanilla extract
- 1⁄2 cup unbleached flour
- 1⁄2 cup whole wheat flour
- 1⁄2 cup oat flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 1⁄2 cups quick oats
- 1⁄2 cup oat bran
- 1 1⁄2 cups canned unsweetened peaches, drained and chopped
- 1 cup raisins
- Cream butter and sugars together.
- Add eggs, one at a time, beating well after each addition.
- Beat in vanilla.
- Combine flours, baking powder, and salt; gradually add to creamed mixture.
- Beat in oats and oat bran just until combined.
- Stir in peaches and raisins.
- Drop dough by rounded tablespoonfuls onto sprayed cookie sheets; bake at 350 degrees for 9-13 minutes or until lightly browned, and remove to a wire rack to cool.