Pear Oatmeal Wholewheat Cookies
A soft and chewy cookie with warm spices and all the goodness of whole-wheat, old-fashioned oats, wheat bran, and Del Monte® Diced Pears.
Yield 3 lbs. of dough (3 batches of 12-14 cookies)
| Ingredient | Measure |
|---|---|
| Del Monte® Diced Pears in Juice | 2 cups |
| Old Fashioned Oats (Rolled Oats) | 3 cups |
| All Purpose Flour | 3/4 cup |
| Whole Wheat Flour | 3/4 cup |
| Wheat Bran | 1/2 cup |
| Cinnamon | 1 1/2 tsp |
| Baking Soda | 1 tsp |
| Nutmeg | 1/2 tsp |
| Cardamom (optional) | 1/2 tsp |
| Salt | 1/4 tsp |
| Butter, room temperature | 1 cup |
| Brown Sugar, light | 1 1/4 cup |
| Sugar, granulated | 1/2 cup |
| Vanilla, pure | 1 1/2 tsp |
| Eggs, large | 2 each |
TIPS
For a for a slightly golden crisp top of cookie, sprinkle with sugar before baking.
If you plan to scoop chilled dough directly onto parchment lined sheet trays instead of rolling into a log, portion with a heaping tablespoon (2 Tbsp each) or use a #32 scoop.
These cook well from frozen in about 15 to 16 minutes, and slightly less time in a convection oven.
Directions:
-
Chop pears on a cutting board to reduce the size to about ¼”. Place chopped pears in a cheesecloth lined strainer and wring pears out until they are about ½ the volume of originally measured pears. Toss pears with oats.
-
Preheat oven to 350°F.
-
Measure flours by filling the measuring cups with a spoon and scrape the top to level. Scooping into the flour container and leveling will give a heavier measurement than intended.
-
Add bran, cinnamon, baking soda, nutmeg, cardamom if desired, and salt.
-
Whisk to mix dry ingredients. Set aside.
-
In a mixer with a flat paddle, cream butter on medium speed until light. Add sugars and vanilla. Mix until smooth. Add eggs one at a time and mix on medium high scraping sides of bowl with a rubber spatula until light and fluffy.
-
Add above dry ingredients in 2 batches and mix on low then medium until smooth. Scrape sides of bowl with a rubber spatula between batches.
-
Remove bowl from mixer and add the combination of pears and oats, mixing by hand to fully incorporate into cookie dough. Refrigerate for a few hours or cool in freezer 30 minutes.
-
Lay a 14” piece of parchment or plastic wrap on counter. Spoon a 10” to 12” long by 2’ wide row of dough onto wrap. Repeat for 3 batches and chill dough in freezer for 20 to 30 minutes to firm up. Wrap and roll up into a firm and uniform round log that is 12” by 1¾ “. Freeze for up to a month, or you can bake well-chilled dough the day it’s made.
-
Cut dough log into ½” slices and place 2” apart on a parchment lined sheet tray and bake for 12-13 minutes or about 9 minutes in a convection oven until slightly browned on the edges and completely cooked (NOTE: bake 15-16 minutes if cooking from frozen). Allow to cool for a few minutes and transfer to a wire rack to cool completely.
-
Chop pears on a cutting board to reduce the size to about ¼”. Place chopped pears in a cheesecloth lined strainer and wring pears out until they are about ½ the volume of originally measured pears. Toss pears with oats.
-
Preheat oven to 350°F.
-
Measure flours by filling the measuring cups with a spoon and scrape the top to level. Scooping into the flour container and leveling will give a heavier measurement than intended.
-
Add bran, cinnamon, baking soda, nutmeg, cardamom if desired, and salt.
-
Whisk to mix dry ingredients. Set aside.
-
In a mixer with a flat paddle, cream butter on medium speed until light. Add sugars and vanilla. Mix until smooth. Add eggs one at a time and mix on medium high scraping sides of bowl with a rubber spatula until light and fluffy.
-
Add above dry ingredients in 2 batches and mix on low then medium until smooth. Scrape sides of bowl with a rubber spatula between batches.
-
Remove bowl from mixer and add the combination of pears and oats, mixing by hand to fully incorporate into cookie dough. Refrigerate for a few hours or cool in freezer 30 minutes.
-
Lay a 14” piece of parchment or plastic wrap on counter. Spoon a 10” to 12” long by 2’ wide row of dough onto wrap. Repeat for 3 batches and chill dough in freezer for 20 to 30 minutes to firm up. Wrap and roll up into a firm and uniform round log that is 12” by 1¾ “. Freeze for up to a month, or you can bake well-chilled dough the day it’s made.
-
Cut dough log into ½” slices and place 2” apart on a parchment lined sheet tray and bake for 12-13 minutes or about 9 minutes in a convection oven until slightly browned on the edges and completely cooked (NOTE: bake 15-16 minutes if cooking from frozen). Allow to cool for a few minutes and transfer to a wire rack to cool completely.
