Yogurt Berry Oatmeal Softies
Rainy autumn days are the perfect time to fill the air with the warm and toasty smell of freshly baked cookies. Cinnamon, cloves and tart dried berries blend together seamlessly when added to the healthful texture that only oatmeal can provide. I use a packaged blend of dried berries which includes blueberries, cherries, raspberries and raisins. I skipped the shortening usually found in Oatmeal cookie recipes and opted for a butter/yogurt combo to provide moisture and a smooth consistency.
These were absolutely delicious!
The best part is they are light (almost cake-like), but filling...so snacking is kept to a minimum!
(most of the time)
Yogurt Berry Oatmeal Soft Cookies
Recipe by The Skillful Bee
1 cup dried mixed berries
1 cup water
Put berries in water and microwave for 1-2 minutes to allow berries to swell and soften. Drain off all but ¼ cup of the water.
1 stick Butter (1/2 cup)
1 sm. Container (5.3 oz) Plain Nonfat Greek Yogurt
1 ½ cup Sugar
2 Eggs
1 teas. Vanilla
2 ½ cups Flour
1 teas. Baking soda
1 teas. Salt
1 teas. Cinnamon
½ teas. Baking powder
½ teas. Cloves
2 cups Quick Oats
Nuts optional
Optional frosting: 1 cup powdered sugar, 1-2 TBLS. milk, 1/8 teas. vanilla
Mix butter, yogurt and sugar until creamy. Add eggs, then dry ingredients. Add dried fruit with ¼ cup water and mix gently. Spoon 1 ½” mounds onto ungreased cookie sheet. Bake in preheated oven at 375 degrees for 8-10 minutes until golden. Makes about 40 2 ½” cookies.
