Fruit Filled Oatmeal Cookies were the result of a cobbler baking spree I went on after a very nice reader asked if she could use blackberries instead of peaches in Salt Lick Peach Cobbler copycat. Blackberries were on sale, so I gave it a shot and decided that the Salt Lick recipe was best with the peaches. And then we had all this cobbler to eat! So that's how these soft oatmeal cookies came to be. You put small spoonfuls of cold fruit cobbler between layers of oatmeal cookie dough.
Jump to Recipe
NYT Maple Blueberry Oatmeal Cookie
For the soft oatmeal cookies, I used a Melissa Clark's recipe from the New York Times. She makes hers with a homemade maple blueberry compote. Using a homemade fruit compote is probably more practical unless you do just happen to have leftover cobbler. Leftover cobbler is thick and easy to scoop onto cookie dough. You do have to focus on spooning out the fruit rather than the cakey part, but a little cakey part trapped in with the fruit in the middle of the cookie just makes the cookies more special. Here's a cookie with some of the peach cobbler on it.
Fruit Filled Oatmeal Cookies Variations
I've made these twice so far, but in half batches. With or without the fruit filling, the spiced soft oatmeal cookies are pretty good. Still, I like filling them with something. When Thanksgiving rolls around I'm going to try leftover pieces of pecan pie! Also, if reading this made you think of Archway's old Soft Fruit Filled Oatmeal Cookies, you'll be glad to know they are still available! The whole time I was making these I kept thinking of those old Archway cookies, but I haven't had one in years.
Recipe
Soft Fruit Filled Oatmeal Cookies
Ingredients
- 1 ½ cups all-purpose flour (spoon gently and level) (210 grams)
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon each cardamom and cinnamon
- ½ teaspoon nutmeg
- 1 cup unsalted butter (230 grams)
- 1 ½ cups light brown sugar, tightly packed (300 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups rolled oats
- ½ cup toasted chopped pecans
- Leftover Cobbler
Instructions
- Preheat the oven to 350 degrees F.
- Mix together the flour, baking soda, salt and spices. Set aside.
- In a mixing bowl, beat the softened butter and brown sugar until creamy. Add the egg and beat until incorporated, then beat in the vanilla.
- Add the flour mixture and stir until blended. Stir in the oats and nuts.
- Line two large baking sheets with parchment.
- Spoon about 12 tablespoons of dough onto each baking sheet and flatten slightly. Put a spoonful of cobbler (how much will depend on the type of cobbler and the shape of the fruit) on top of each oatmeal dough piece.
- Top the cobbler with another spoonful of cookie dough and gently mold it over to cover the cobbler. It doesn't have to be completely sealed in. Once you've spooned all of the dough and cobbler, you can dampen your fingers with a little water and gently mold the cookies into neater circles. Either way, they are going to spread!
- Bake at 350 for anywhere from 15 to 23 minutes or until edges are lightly browned and cookies appear set. There's a big range because the type of fruit you use, how cold it is and your oven will affect the overall time.
- Slide parchment pieces off the baking sheets and let cookies cool directly on the parchment paper.
Leave a Reply