The warm weather has arrived in the Northeast, which means we’re officially in the swing of barbeque season. This is by far my favorite time since Dennis considers himself a grill master in training so he takes over most of the cooking. We had a few friends over Memorial Day weekend and I was looking for a cookie that we wouldn’t be too full to eat after pigging out on hot dogs and hamburgers. This cookie is from Cooking Light but it definitely doesn’t taste “light.” It gets some sweetness from the dried strawberries, but it’s also filled with semi-sweet and white chocolate chips. I ordered the dried strawberries from Nuts.com, but if you can’t find them feel free to substitute in your dried fruit of choice. These cookies make the perfect ending to any summer day.
Chocolate Chip Strawberry Oatmeal Cookies (adapted from Cooking Light)
3/4 cup all-purpose flour
1 cup regular oats
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup packed brown sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 large egg
3/4 cup coarsely chopped dried strawberries
1/3 cup white chocolate chips
1/3 cup semi-sweet chocolate chips
Preheat oven to 350°.
Lightly spoon flour into a measuring cup; level with a knife. Combine flour, oats, baking soda, and salt; stir with a whisk. Place sugar and butter in the bowl of a stand mixer; beat at medium speed until well blended (about 3 minutes). Add vanilla and egg; beat well. Gradually add flour mixture, beating until blended. Add strawberries and chips; beat at low speed just until blended.
Drop dough by tablespoonfuls 2 inches apart onto lined baking sheets coated with cooking spray. Bake at 350° for 10-12 minutes, or until lightly browned. Remove from oven and cool on pan 1 minute. Remove cookies from pan; cool completely on wire racks.