Wild Berry Bunch Oatmeal Cookies w/ Chocolate Chips

I've recently subscribed to NATURE BOX.  This month, I received a package of dried fruits and it tasted so delicious, carry on with the sweetness and tartness of the fruits, it felt perfect to use it for an oatmeal cookie recipe!  It tastes so good, hope you'll enjoy this recipe with any dried fruit combinations you may use.  This cookie had many textures and flavors, MMmm!

Wild Berry Bunch Oatmeal Cookies w/ Chocolate Chips

Yield: 2 Dozen 3" Cookies

Fat & Sugar:

8 oz - Unsalted Butter, at room temperature

16 oz - Brown Sugar

1 tsp - Kosher Salt

Dry Ingredients 1:

12 oz - All Purpose Flour

1/2 oz - Baking Powder

1/4 oz - Baking Soda

3 Tbsp - Flaxseed

Liquid Ingredients:

1 oz - Milk

2 - Large Eggs

2 tsp - Vanilla Extract

Dry Ingredients 2:

10 oz - Quaker Oats (Quick Oats)

Particulates:

4 oz - Sliced Almonds

4 oz - Wild Berry Bunch (Cherries, Cranberries, Blueberries, dried - by NatureBox)

3 1/2 oz - Dark Chocolate Chips (60% Cacao)

Procedure:

1.  Cream 'Fat & Sugar' ingredients with a paddle attachment for 3-4 minutes at medium speed.

2.  Sift 'Dry Ingredients 1' set aside.  Combine 'Liquid Ingredients' altogether, set aside.

3.  Add 'Liquid Ingredients' & 'Dry Ingredients 1' to the 'Fat & Sugar' mix by alternating them and ending with the 'Dry Ingredients 1'.

4.  Add 'Dry Ingredients 2' to the batter and mix until combined, do not over-mix.

5.  Fold in the 'Particulates.'  (Feel free to add any particulates that adds up to 11-12 oz for the batter)

6.  Scoop each cookie with an ice-cream scoop.  Refrigerate for at least 15-20 minutes before baking.  (This will help the cookie hold its shape and not spread too much when baking)

7.  Pre-heat oven 375° F and bake for 12-15 minutes.  Enjoy.

Summer Berries & Almond Skillet Cake

Summer berries are here!  You can always use frozen or fresh berries.  I love the tartness of these berries with the contrast sweetness of the cake.  In this recipe, I've used nonfat Greek Yogurt rather than regular.  It was decadent!  Enjoy! 

Summer Berries w/ Almond Skillet Cake

Ingredients:

1 3/4 cup - AP Flour

1 cup - Granulated Sugar

2 tsp - Baking Powder

1/4 tsp - Baking Soda

Pinch of Salt

1 cup - Non-fat Greek Yogurt

3 Eggs

1 tsp - Vanilla Extract

1 - Lemon Zest

1 1/2 cup - Mixed Berries (blueberries:/blackberries/raspberries)

1/4 cup - Sliced Almonds

Procedure

1.  Mix flour, granulated sugar, baking powder, baking soda, and pinch of salt. Set aside. 

2.  In a bowl with a whisk attachment, whip Greek yogurt until smooth. Add eggs, vanilla extract and lemon zest into bowl an continue to whisk until combined. 

3.  Change whisk attachment to paddle attachment. Add dry ingredients altogether and mix until just combined. Do not over mix. 

4.  Preheat oven to 350 degrees. Pour cake batter into skillet. 

5.  Arrange berries on top of cake batter, add almonds on top. 

6.  Place in oven and bake for 35-40 minutes.  Serve warm or wait 1 hour of cool time before eating.