These are my signature cookies. I took bits and pieces from a couple of different recipes, added some of my own twists, and voila! "Doozies" My husband came up with that name because he says they're "a doozie of a cookie". I hope you enjoy them as much as my family does.
Copyright 2012 Brendilly Bakes, All rights reserved
2 Sticks Softened Butter
1C. Brown Sugar
1/2C. White Sugar
1t. Vanilla Extract
1 1/2C. Whole Wheat Pastry Flour
2C. Quick Cooking Oats
1t. Baking Soda
1t. Kosher Salt
1C. Chopped Dried Apricots
3/4C Chopped Pitted Dates
1 4oz. Bar Ghirardelli 60%cacao, chopped
Preheat oven to 350. Line 2 cookie sheets with parchment paper.
In large bowl; cream butter, sugars, and vanilla until well blended and creamy. Add eggs and mix well.
In medium bowl; combine flour, oats, baking soda, salt, and cinnamon. Mix with a wire whisk making sure the baking soda is well incorporated. Add dry ingredients to butter mixture and mix well. Add apricots and other add-ins and combine well.
Drop by rounded teaspoonfuls onto prepared cookie sheets. Bake 10-13 minutes.
Let cool for 2 minutes on the cookie sheet, then move to a cooling rack to continue cooling. Enjoy!
NOTES: 1.)The trick to fluffy cookies is two-fold; room temperature ingredients, and plenty of beating for the butter and sugars. 2.)You can substitute any kind of add-ins you like for the ones mentioned here. Some others I've used are; chopped pecans, white chocolate chips, dried cherries....just have some fun with it. 3.) To achieve uniform size cookies I use a small ice cream scoop to deliver the batter to the cookie sheets. 4.) Another way to ensure that you don't have baking soda chunks in your batter is to sift your baking soda and cinnamon together through a sieve. That way you can monitor any chunks. Kosher salt is too big to go through the sieve and it's not necessary anyway. Have fun! :-)