Recipe(tried): Oatmeal Doodle Cookies with Dried Blueberries and Dried Strawberries

Hi Nadine!!!

I must have just missed you... just after I posted the Pasta Gorgonzola recipe I noticed your message... I've been looking to see if you've been on since you made the Meat Loaf... How did it turn out??? and did you make it wrapped in bacon or with just the glaze???

In any case... I got to tell you ... These cookies are pretty much what I am getting to be known for these days... A bunch of my friends here in NYC got together on Saturday for a cookie baking/cookie exchange party. There was only about 10 of us but we had a great time...Everyone brought their own favorite cookie dough... and we made chili (with the secret ingredient of pork neck bone that is simmered in the chili... my secret ingredient for my meat tomato sauce!!! I learned from an old Italian lady who was helping me out...)... and had tortilla chips... lots of hot mulled redwine and brandy laden eggnog... lots of Christmas music... and a whole lot of fun!!! In any case... these cookies are really amazing and very few people have ever had them... so they really were the talk not only during the party but for the past few days...

Oatmeal Doodles

My mom and dad aren't really cookie eating people and after the first time I made these cookies for them a couple of years ago I can't seem to visit with them without them asking me to bring my special cookies... So BEWARE... do not make these unless you want everyone asking you to make them again and again.

I also make variations of these cookies depending on the holiday and time of year. Around Thanksgiving I have been known to make these with dried apples and raisins, any dried fruit really seems to work well.

By the way, after 7 minutes of cooking and then the additional 7 minutes of cooking the cookies are going to look like they are not completely cooked or that they are under done. That is EXACTLY how you want them to look, as they cool down they become really chewy!!! But if you prefer crunchy cookies, go ahead and cook a little longer. We really LOVE chewy cookies so I figure 7 mins and then an additional 7 minutes are more than enough. Enjoy!!!!

Makes: 2 dozen (4-inch) cookies

2 cups granulated sugar
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup unsalted butter
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 1/2 cups all-purpose flour, preferably unbleached
1 cup quick-cooking rolled oats, uncooked (not instant)
1 cup dried blueberries (dried strawberries, or any dried fruit)

Coating:
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon

1. Preheat oven to 325F. Set the racks so that they divide the oven into thirds. You do not need to line baking sheets or grease them.

2. Using an electric mixer set on medium speed, combine the 2 cups sugar, baking soda, and salt for 15 seconds. Add the butter, eggs and vanilla and beat on medium speed for 2 minutes, until the mixture is light in color and smooth.

3. Scrape the bowl with a rubber spatula and add the flour, oat, and dried blueberries. Beat on low speed for about 30 seconds, just until evenly combined.

4. Using a rubber spatula, scrape the sides and bottom of the bowl, stirring the dough to be sure it is evenly mixed. In a small, shallow bowl stir together the 1/2 cup granulated sugar and the cinnamon with a wire whisk or fork until evenly combined.

5. Using a heaping tablespoonful of dough, shape the dough into balls and then coat them in the sugar-cinnamon mixture.

6. Place the coated balls on the baking sheets, allowing about 2inches between the balls of dough, and bake in the preheated oven for 7 min.

7. Remove the two baking sheets, and then switch them top to bottom. Place back into the oven and cook for an additional 7 minutes.

8. The cookies will puff up and then fall in the oven . They will look almost undercooked. This is exactly how you will want them to look. Using a metal spatula, remove them from the baking sheet and place them on a wire rack for 5 minutes to cool.

9. These cookies are incredibly chewy and may be stored in an airtight container for up to 2 weeks or you may wrap them tightly and freeze for up to 2 months.