Oatmeal Fruit Cookies

Hi, everyone.  I had a request for the cookie recipe I mentioned in my last post.  So, here it goes.  It was taken from the Simply in Season cookbook.  The cookies are a little crunchier than some oatmeal raisin recipes, and not quite as sweet, but I think they're really good!

OATMEAL FRUIT COOKIES


1/2 cup butter (softened)
1/2 cup oil
1 cup sugar
2 tablespoons mild molasses or honey
In a large bowl cream together with an electric mixer until light and fluffy, scraping bowl frequently.

1 egg
2 teaspoons vanilla
Beat in.

2 1/2 cups rolled oats
1 1/2 cups whole wheat flour
1 - 1 1/2 cups diced dried fruit;  cherries, blueberries, apricots, raisins, cranberries, currants
1 cup grated coconut or nuts (chopped)
1 teaspoon baking soda
Combine separately.  Add dry mixture to the creamed mixture in about 3 additions, stirring just until thoroughly mixed.  Add a little extra flour if mixture seems too wet.  Drop by rounded teaspoons on greased baking sheets.

For chewy cookies:  Bake in preheated oven at 325F until just set (edges spring back when touched gently but centers sill leave an imprint), 18 - 20 minutes.  Immediately remove from pans and place directly onto clean countertop or table surface.  As soon as cookies are cool put into air-tight containers.

For crisp cookies:  Bake in preheated oven at 375F until centers spring back, 11 - 13 minutes.  Watch carefully to avoid burning.  Cool on a wire rack.

NOTE:  I used raisins and nuts.  I followed the directions for chewy cookies, and they were still a little crunchy.