My very own oatmeal cookies… soft, tasty, fruity amazingness


I love coffee and every time I end up at Sanoma Bakery or a little boutique deli the cookie jars are tempting me with sweet (and savoury) morsels. More often than not I manage to make my order and turn away before I give in a my sweet tooth. This in not an issue of not indulging or not wanting rather I do not have $4.50 to spend on a snack that I know I can make myself.




When I buy something from a bakery, or go out to dinner I always order something that I could not make myself, or would never have the patients for. Cookies, brownies, sausage rolls I can make so this morning (raining still), I decided to make my very own fruity, nutty, spiced oatmeal cookies.



I based my recipe from williams-sonoma oatmeal cookies but the date, walnut simplicity was not exactly what I wanted so I tweaked it and I definitely my combinations trump them. My unique additions of wholemeal flour combined with dried apricots, figs, and dates, swirled with a tang of coconut and nuts really boosts these cookies into a realm of their own. I had to share them because you have to try them…IMG_0267

(first batch was slightly over done…)

Luckily for me the recipe makes a LOT of cookies; plenty for now, some for later and some frozen to bake on demand. I also like this recipe also cause it uses two eggs. Easy to divide the entire recipe in half when I do not need such a high quantity.


Hope you enjoy these as much as I do… I think I might go get another one now and watch another mad men.


  • 2.5 cups flour (1.25 cups wholemeal, 1.25 cups plain)
  • 1.5 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 1/2 tsp. freshly grated nutmeg
  • 1/4 tsp. ground allspice
  • 250 grams butter, room temperature
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup raw sugar
  • 2 eggs
  • 3 Tbs. dark molasses
  • 1 1/2 tsp. vanilla extract
  • 2 1/2 cups old-fashioned rolled oats
  • 1 cup chopped apricots
  • 1/2 cup chopped cranberries, dates and/or figs
  • 1/2 cup coarsely chopped walnuts
  • 1/4 cup coconut


  1. Preheat an oven to 180°C. Line two baking trays with parchment paper.
  2.  Sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice; set aside.
  3. In a large bowl, using an electric mixer, beat the butter on high speed until fluffy and pale yellow. Add the both sugar and continue to beat until the mixture is no longer gritty. Reduce the speed to low and add the eggs one at a time, beating well after each addition. Scrap the sides if necessary. Beat in the molasses and vanilla. (this is my favourite part when the colour changes from yellow to a dark caramel)
  4. Add the flour mixture and beat on low speed or stir with a wooden spoon just until blended. Beat or stir in the oats, dried fruits coconut and walnuts just until evenly distributed.
  5. Roll two tablespoons into little cylinders then squish ends to make circular round cookies. Distribute on prepared pans about 3 centimetres apart
    (Freeze any cookies you want for baking-later now)
  6. Bake the cookies until the edges are golden, 8 to 10 minutes
  7. Sprinkle the cookies with coarse sugar while they are still warm. Let the cookies cool on the pans on wire racks for 10 minutes, then transfer them to the racks and let cool completely

Makes about 4 dozen cookies.



adapted from



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