Easiest Way to Make Perfect Oatmeal Cookies with dried cherrie and dried blueberries

Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to make a distinctive dish, oatmeal cookies with dried cherrie and dried blueberries. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Oatmeal Cookies with dried cherrie and dried blueberries is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Oatmeal Cookies with dried cherrie and dried blueberries is something that I have loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can have oatmeal cookies with dried cherrie and dried blueberries using 14 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Oatmeal Cookies with dried cherrie and dried blueberries:

1. Make ready 1/4 cup softened butter (Smart Balance)
2. Get 4 tbsp applesauce or pearsauce
3. Take 3/4 cup firmly packed light brown sugar
4. Take 1/2 cup granulated sugar (used a little less)
5. Make ready 2 eggs
6. Get 1 tsp vanilla
7. Prepare 1 cup wheat flour
8. Prepare 1/2 cup all-purpose flour
9. Make ready 1 tsp baking soda
10. Make ready 1 tsp ground cinnamon
11. Make ready 1/4 tsp salt
12. Get 1 cup walnuts
13. Get 1 cup dried fruit (cherries, blueberries)
14. Make ready 3 cup old fashioned oatmeal, uncooked

Steps to make Oatmeal Cookies with dried cherrie and dried blueberries:

1. Heat oven 350°F
2. In large bowl, beat butter and sugars on medium speed of electric mixer, until creamy.
3. Add eggs and vanilla; beat well.
4. Add combined flour, baking soda, cinnamon and salt; mix well.
5. Add applesauce or pearsauce.
6. Add oats, walnuts, dried fruit; mix well.
7. Drop dough by rounded tablespoonfuls onto ungresed baking sheet.
8. Bake 8 to 11 minutes. Cool completely. Store in air tight container. Freezes well.

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