Strawberry Oatmeal Cookies

Prep Time:

10m

Bake/Cook Time:

10m - 12m

Yield:

24 cookies

The beloved classic oatmeal cookie gets a fruity upgrade with these soft Strawberry Oatmeal Cookies. Quick and easy, we traded freeze dried strawberries for raisins to add a new flavor as well as a pop of color. Old-fashioned oats add a chewiness and freeze-dried strawberries add a crunch. So if you like your cookies both chewy and crunchy, this Strawberry Oatmeal Cookie recipe expertly walks that tightrope. Make a batch, or two, and let us know if you agree by rating them below.

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Products Used

Light Brown Sugar Poly Bag

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

3/4 cup all-purpose flour*
1 1/2 cups old-fashioned oats
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup Imperial Sugar Light Brown Sugar
1/4 cup Imperial Sugar Extra Fine Granulated Sugar
1 teaspoon vanilla extract
1 egg
1 cup dried strawberries, chopped small

*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 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
Combine flour, oats, baking soda, and salt in a bowl. Set aside.
Using an electric mixer, beat together butter, brown sugar, and sugar until creamy, 2-3 minutes.
Beat in vanilla extract and egg.
Beat in flour mixture until combined.
Fold chopped, dried strawberries into mixture.
Scoop out batter with a cookie scoop and place on cookie sheet 2-inches apart.
Bake for 10-12 minutes or until edges start to slightly brown. Cool on baking sheet for 5 minutes before transferring to a wire rack to cool.