I got this recipe from my friend Clark (also part of “music night”, where I got to try Elisa’s fabulous ginger molasses cookies). It was originally a chocolate chip cookie recipe from NYT Cooking, and when I made it as such, my dear hubby didn’t love them because, well, they weren’t Matthew’s Favorite Chocolate Chip Cookies. Sometimes you just have to stick with one chocolate chip cookie recipe and quit experimenting already. BUT, my Millie doesn’t love chocolate, so I decided to tweak a few things and change this recipe into a fruit and oat cookie for her.

Millie, who spends much of her time reading and crocheting.

These cookies are nubbly, crisp on the outside, and gooey (but not too much so) on the inside.

There are a few specialty items that make these cookies stand out. One is the superfine sugar, also called baker’s sugar. You can find it at Safeway; in other words, it’s easy to find, and it’s not very expensive as far as specialty items go. I believe that the superfine texture of the sugar makes the outside of these cookies extra crispy. Also, I love Trader Joe’s Golden Berry Blend; it is a mix of dried blueberries, cranberries, cherries and golden raisins. The extra tang and different flavors you get from the fruit adds a complexity of flavor you won’t get with just raisins. And then Maldon Sea Salt Flakes compliment the tang from the fruit. It’s just a really good combination. I decided to also add a small amount of old fashioned oats, to give the cookie a bit more chew, but not so much as to make them seem like oatmeal cookies.

Items you won’t regret having.

It’s worth it to splurge on the Maldon Sea Salt Flakes. The box will last you forever. You can use these flakes to sprinkle on top of cookies before baking them, or on top of bread rolls before baking, like these ones. But kosher salt will do. And if you don’t have the superfine sugar, regular granulated sugar will be fine. And if you don’t have the berry blend? Use raisins or cranberries or chopped up dried apricots… whatever you have on hand. I think you will still really like these cookies.

Millie’s Fruit and Oat Cookies

(Adapted from Ravneet Gill’s recipe)

• 1/2 cup plus 2 tablespoons unsalted butter, softened
• 3/4 cup light brown sugar, packed
• 2/3 cup superfine sugar (or regular granulated)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 3/4 cups plus 2 tablespoons (250 grams) all-purpose flour
• 1/4 cup old-fashioned oats
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon cinnamon
• 1 teaspoon Maldon sea salt (or kosher salt)
• 1 cup mixed dried fruit of your choice
• 1/2 cup finely chopped walnuts (optional)

1. Preheat oven to 350°.
2. Cream together the butter and sugars in a stand mixer or mixing bowl until the color becomes lighter and stop there. It doesn’t need to be overly fluffy.
3. Add the egg and vanilla, and beat until well incorporated.
4. In a smaller bowl, mix together the dry ingredients (flour, oats, baking powder, baking soda, salt, and cinnamon) and add to the wet ingredients, mixing on lowest speed, or mix by hand.
5. Stir in the dried fruit and chopped walnuts (if using) with a wooden spoon. Dough will be crumbly.
6. Scoop out your cookie dough into 1 1/2 tablespoon balls and place on parchment lined cookie sheet, at least two inches apart. Bake for 13 minutes, or until the edges have started to brown a bit. Let cookies cool on the baking sheet.

Note: If you want your cookies to be taller, you can scoop out the cookie dough balls and refrigerate, covered, for a couple of hours or longer before baking. I think they are perfect scooped and baked right away.