Soft Fruit Filled Oatmeal Cookies
Dark and spicy soft oatmeal cookies filled with leftover fruit cobbler.
Servings 26 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.