Four-Fruit Jumbo Cookies
A wholesome drop cookie studded with raisins, cranberries, apple, and red dates, featuring a chewy texture and the moist flavor of applesauce.
Ingredients
golden raisins (about 3.5 oz)
2/3 cup
sweet dried cranberries (about 2.75 oz)
1/3 cup
Golden Delicious apples (unpeeled, finely diced, about 1 medium)
1 cup
pitted dates (chopped, about 3.5 oz)
2/3 cup
light brown sugar (packed)
1 1/3 cup
corn or canola oil
1/4 cup
unsalted butter (slightly softened, or margarine)
3 tbsp
large eggs
2
applesauce (diluted with 1 tbsp water)
1/4 cup
all-purpose flour (white)
1 cup
whole wheat flour
1 cup
ground cinnamon
1 1/4 tsp
ground nutmeg
1/2 tsp
ground cloves
1/2 tsp
baking soda
1 tsp
salt (slightly more)
1/4 tsp
Instructions
1
Prepare the Fruit
In a medium bowl, cover the raisins and cranberries with hot water. Soak for about 10 minutes; drain. Stir in the apple and dates; set aside.
2
Mix the Dry Ingredients
In a medium bowl, thoroughly whisk together the all-purpose flour, whole wheat flour, cinnamon, nutmeg, cloves, baking soda, and salt; set aside.
3
Cream the Wet Ingredients
In a large bowl, beat the brown sugar, oil, and butter with an electric mixer at medium speed until very well combined. Add the eggs and applesauce, beating until fluffy and well blended.
4
Combine the Dough
Reduce the speed to low and add one-third of the flour mixture, beating until the dough stiffens. Stir in the remaining flour mixture until well combined. Fold in the fruit mixture until evenly distributed.
5
Bake
Drop the dough in golf-ball-sized mounds onto baking sheets, spacing them about 2.5 inches apart. Bake one sheet at a time on the middle rack of the oven for 9 to 12 minutes, until browned and the centers feel just firm when touched. Rotate the pan front to back halfway through baking for even browning.
6
Cool
Transfer the baking sheet to a wire rack and let the cookies set until firm, 1 to 2 minutes. Use a spatula to transfer the cookies to the wire rack. Let cool completely.
