Oatmeal Pear Cookies

By Chef Eddy Van Damme

Prep Time:

20m

Bake/Cook Time:

11m - 13m

Yield:

18 cookies

Do you love oatmeal cookies? Chef Eddy takes the beloved classic cookie and adds a Fall touch in these Oatmeal Pear Cookies. Pears, chocolate chips, and a touch of cinnamon come together for a flavorful must-try cookie.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Light Brown Sugar Poly Bag

Dark Brown Sugar Poly Bag

Ingredients

1 3/4 cups all-purpose flour*
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon salt
2 3/4 cups old-fashioned or quick cooking oats
1 cup unsalted butter, soft
1 cup Imperial Sugar Extra Fine Granulated Sugar
3/4 cup well-packed Imperial Sugar Light Brown Sugar or Imperial Sugar Dark Brown Sugar
2 teaspoons vanilla extract
2 large eggs
2 large Bosc pears
1 cup chocolate chips (optional)

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 370°F. Sift together flour, baking soda, cinnamon, and salt. Stir in oats and set aside.
Cream butter until light. Add both sugars and vanilla extract.
Add eggs one at a time, scrape well and beat until light and fluffy. Set aside.
Peel pears and cut in quarters. Cut each quarter in small cubes. Add to above.
Add dry ingredients and mix until just combined.
Drop by double tablespoons onto parchment lined or well-buttered cookie sheets.
Bake for 11-13 minutes or until light golden.
Once removed from oven sprinkle with a few chocolate chips.