I had to travel to Toronto last week for a work conference. Over the past 10 years Toronto has become one of my favourite places to visit. Not because I actually love the city (I’m still on the fence) but because Denise, my best friend in the whole wide world, lives there. Since I was a little late on sending her a birthday present (it was in February), I decided to bake her some delicious treats to give to her in person. Denise is one of my biggest baking supporters. Although the distance doesn’t really help her taste most of my baking, she continues to encourage me to create delicious treats in hopes she will one day try them. This past weekend was now her time to enjoy!
I was inspired to make these cookies after a visit to my local Starbucks. I was famished and needed a quick pick-me-up. I tried their Fruit & Oat Cookie, fell in love with it, and immediately needed to replicate it. As I have previously stated throughout this blog, I love baking with brown butter and I wanted to do the same with these cookies. They have great texture with the oats and a nice blend of sweetness with the dried cranberries, apricot and raisins. Most importantly, they are Denise approved. You can’t get a better endorsement than that.
You will need:
3/4 cup unsalted butter
2/3 cup light brown sugar, packed
1/3 white sugar
1 egg, room temperature
1/2 tsp vanilla
1-3/4 cup old-fashioned rolled oats (not instant)
3/4 cup all-purpose flour
1/4 cup whole wheat flour
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 cup total of a combination of raisins, apricots and dried cranberries (or any fruit mixture your heart desires – you could even add coconut or chocolate chips if you want to get really wild)
In a medium saucepan, bring your butter up to simmer over medium heat.
Continue to simmer until amber in colour – about 5 minutes.
Remove from heat and pour through a sieve into a small bowl.
Set aside to cool to room temperature.
In a separate bowl, stir oats, flours, cinnamon, baking soda and salt to combine.
Set aside.
Using an electric mixer, beat butter with brown sugar, sugar and egg until smooth.
Add in your vanilla.
Add oat mixture to butter mixture and blend.
Stir with spatula or wooden spoon until just combined.
Stir in your dried fruit into the batter.
Drop spoonfuls of the dough onto an ungreased cookie sheet.
Bake in a 375 degree fahrenheit oven for 12 minutes or until browned.
Let cool for 5 minutes, then gently remove from tray onto a rack to cool completely.
Share with your friends – I did.
Enjoy!
- 3/4 cup unsalted butter
- 2/3 cup light brown sugar, packed
- 1/3 white sugar
- 1 egg, room temperature
- 1/2 tsp vanilla
- 1-3/4 cup old-fashioned rolled oats (not instant)
- 3/4 cup all-purpose flour
- 1/4 cup whole wheat flour
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup total of a combination of raisins, apricots and dried cranberries (or any fruit mixture your heart desires - you could even add coconut or chocolate chips if you want to get really wild)
- In a medium saucepan, bring your butter up to simmer over medium heat. Continue to simmer until amber in colour – about 5 minutes.
- Remove from heat and pour through a sieve into a small bowl. Set aside to cool to room temperature.
- In a separate bowl, stir oats, flours, cinnamon, baking soda and salt to combine. Set aside.
- Using an electric mixer, beat butter with brown sugar, sugar and egg until smooth. Add in your vanilla.
- Add oat mixture to butter mixture and blend. Stir with spatula or wooden spoon until just combined.
- Stir in your dried fruit into the batter.
- Drop spoonfuls of the dough onto an ungreased cookie sheet.
- Bake in a 375 degree fahrenheit oven for 12 minutes or until browned. Let cool for 5 minutes, then gently remove from tray onto a rack to cool completely.
- Enjoy!
5 Comments on Brown Butter Fruit & Oat Cookies
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Brenda
November 24, 2015 at 8:06 PM (8 years ago)Hi Claudia,
I have been trying to find the recipe for Starbucks “Fruit & Oat Cookie” (which they no longer make 🙁 and came across yours. Thanks so much for figuring out how to put all those ingredients together to make these delicious cookies.
I have a couple of questions that I hope you can help me out with.
1) Your ingredients list “1/2 cup raisins, apricots and dried cranberries” Is this 1/2 cup of raisins, plus 1/2 cup of apricots plus 1/2 cup cranberries . . . or is it a total 1/2 cup to be divided amongst the three ingredients?
2) Your instructions include the following step:
– In a medium saucepan, bring your butter up to simmer over medium heat.
– Continue to simmer until amber in colour – about 5 minutes.
– Remove from heat and pour through a sieve into a small bowl.
I really would like to delete the “pour through a sieve into a small bowl” step. What is the reason for this step? And will ignoring it make much of a difference to the end result?
Thanks in advance Claudia for your answers to my questions . . . and for posting “Claudia’s Cookbook” for others to enjoy 🙂
Brenda
Claudia's Cookbook
November 25, 2015 at 4:04 PM (8 years ago)Hi Brenda! It is 1/2 cup total. But you can definitely add more if you find it’s not enough when you mix the dough. It’s all what your preference is. I typically add a bit more as well. You don’t have to use the sieve for the browned butter. I just recommend it because often you will have browned bits from the pan floating in your butter mixture after it is browned. The sieve catches all that sediment. But it won’t make or break your recipe typically if you don’t filter it out. Hope that helps! Let me know how you like the cookies!
Brenda
November 26, 2015 at 3:02 PM (8 years ago)Thanks Claudia for your quick reply . . . much appreciated 🙂 Can’t wait to try out your recipe . . . will let you know the results.
Patricia
December 18, 2023 at 4:31 PM (4 months ago)Your picture and instructions show the addition of an egg,…..
But the egg is omitted from your ingredient list
Is it 1 or 2 eggs ?