Oatmeal cookies (20 pcs)

  • 150 grams (5.3 ounces) wheat flour
  • 100 grams (3.5 ounces) oat flour
  • 100 grams (3.5 ounces) 15% sour cream
  • 100 grams (3.5 ounces) butter
  • 100 grams (3.5 ounces) sugar
  • 1 egg
  • 100 grams (3.5 ounces) dried fruit mix (figs, raisins, dried cherries, kumquat)
  • 5 grams (0.18 ounces) baking powder
  • Salt


  • Mixing Bowls

    You'll need a couple of mixing bowls of different sizes – one for the wet ingredients and one for the dry ingredients to ensure everything is well-combined.

  • Electric Mixer or Whisk

    An electric mixer makes creaming the butter and sugar much easier, but a good old-fashioned whisk works just fine too.

  • Baking Tray

    A sturdy baking tray is essential. Line it with baking paper or a silicone mat to prevent the cookies from sticking.

  • Sifter

    To get the perfect texture, use a sifter for your dry ingredients, especially the flour.

  • Spoons or Cookie Scoop

    To portion out the dough evenly, use spoons or a cookie scoop. This ensures uniform cookies that bake evenly.


Step 1

1. Prepare and weigh all the ingredients. Take the butter out of the fridge at least two hours beforehand to let it come to room temperature. This makes it easier to beat the butter and ensures it mixes well with the sugar.

Step 2

2. Pour boiling water over the dried fruit for 5 minutes, then drain. Cut the dried fruit into cubes the size of raisins. Soaking the dried fruit softens it and makes it more flavorful in the cookies.

Step 3

3. Beat the room temperature butter and sugar together until creamy. Add the egg and beat again until the mixture is smooth and well combined.

Step 4

4. Add the sour cream and mix well.

Step 5

5. In a separate bowl, mix together the oat flour, wheat flour, baking powder, and a pinch of salt. Sift the dry ingredients to ensure they are well combined and free from lumps.

Step 6

6. Gradually add the dry ingredients to the wet mixture in 2-3 steps, mixing thoroughly until the dough is smooth. The dough will be sticky. Don't worry if the dough is sticky; this is normal for oatmeal cookies.

Step 7

7. Gently fold in the dried fruit until evenly distributed throughout the dough.

Step 8

8. Preheat the oven to 392°F (200°C). Line a baking tray with parchment paper or a silicone mat. Using a silicone mat can help prevent the cookies from sticking and makes cleanup easier.

Step 9

9. Spoon out the dough onto the tray, spacing them 0.6 inches (1.5-2 cm) apart. Bake for 15 minutes or until the edges are golden brown. Baking time can vary slightly depending on your oven, so keep an eye on the edges of the cookies.


When it comes to enjoying these scrumptious oatmeal cookies, the options are delightfully endless. Picture this: A cozy setup with these cookies beautifully arranged on a rustic wooden board, paired with a steaming cup of chai latte. The warmth of the spices in the tea perfectly complements the chewy texture and the fruity bursts from the dried fruit mix. For a more decadent treat, why not sandwich a scoop of vanilla ice cream between two cookies? The combination of cold, creamy ice cream with the chewy, slightly crispy cookies is pure bliss. If you're feeling adventurous, try melting some dark chocolate and drizzle it over the cookies. The bitterness of the chocolate enhances the sweetness of the fruit, creating a taste sensation. But it doesn't stop there – imagine crumbling these cookies over a bowl of Greek yogurt topped with fresh berries. It's a breakfast parfait that's as nourishing as it is indulgent. And for the classicists, simply enjoy these cookies with a glass of cold milk. It's an unbeatable combination that brings back nostalgic memories of childhood.


For our friends who need gluten-free delights, simply substitute the wheat flour with a gluten-free flour blend. Ensure the oat flour is certified gluten-free as well. The balance of flavors and textures remains just as enjoyable. Being vegan doesn't mean missing out. Replace the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) and use vegan butter. Swap the sour cream for a vegan yogurt – almond or coconut yogurt works wonders. The result is a cookie that's as moist and chewy as the original.


  • Why is my cookie dough too sticky to handle?

    If your dough feels too sticky, it might just need a bit more chilling time. Pop it in the fridge for 30 minutes to make it easier to handle.

  • Can I use instant oats instead of oat flour?

    Using instant oats will change the texture significantly. If you don't have oat flour, you can make your own by blending rolled oats until fine.

  • Why did my cookies spread too much?

    This could be due to the butter being too warm. Try chilling the dough before baking to help them hold their shape better.

  • Can I add nuts to this recipe?

    Absolutely! Chopped walnuts or pecans would be a fantastic addition for some extra crunch.

  • How do I store these cookies?

    Store them in an airtight container at room temperature for up to a week, or freeze them for up to three months.

  • Can I use fresh fruit instead of dried?

    Fresh fruit contains more moisture, which will affect the dough's consistency and the baking outcome. Stick with dried fruit for best results.

Nutrition facts

Oatmeal cookies with dried fruit
Recipe Yield:20 cookies
Calories:Each cookie contains approximately 110-130 calories.
Calories (Min - Max):110 - 130
Total Fat:4g
Saturated Fat:2.5g
Total Carbohydrate:16g
Total Sugars:8g