Good grains fruit cookies.
Use your favourite dried fruit in this recipe.
Photo Courtesy/MILK CALENDAR
1 1/2 cups mixed dried fruit (apples, apricots, peaches, pears, raisins, cherries, cranberries, blueberries)
1/3 cup ground flax seeds
1 cup milk
2 1/2 cups quick-cooking rolled oats
1 1/2 cups whole wheat flour
2 tsp baking powder
1 1/2 tsp ground cinnamon or ginger
1/2 tsp salt
1 cup butter, softened
1 1/4 cups packed brown sugar
1 egg
Position racks in top and bottom thirds of oven and heat to 375 F. Lightly butter two large baking sheets or line with parchment paper.
Chop dried fruit if using large pieces; stir fruit and flax seeds into milk and set aside. In a bowl, combine oats, flour, baking powder, cinnamon and salt. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Beat in egg until creamy.
Using a wooden spoon, stir in oat mixture alternately with milk mixture, making three additions of dry ingredients and two of milk.
Drop heaping tablespoons of batter onto prepared baking sheets at least two inches apart and flatten slightly. Bake for about 15 minutes rotating pans halfway or until golden around the edges yet soft in centre.
Let cool for three minutes transfer cookies to a rack to cool.
Let baking sheets cool and repeat with remaining batter. Baked cookies can be layered between waxed or parchment paper in an airtight container and stored at room temperature for up to three days or frozen for up to two months.
~ Recipe courtesy of the Milk Calendar