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Crisp Oatmeal-Fruit Strips





Yields
Makes about 65 cookies

Prep and Cook Time: about 1 1/2 hours. Notes: You can store these crunchy oatmeal-raisin cookies airtight for up to 3 days.

Crisp Oatmeal-Fruit Strips




Quentin Bacon

 1 cup (1/2 lb.) butter, at room temperature
 1 1/2 cups sugar
 1 large egg
 2 cups all-purpose flour
 2 teaspoons baking soda
 1 1/4 cups regular rolled oats
 2 cups raisins or finely chopped pitted dates or prunes
Step 1
1

In a bowl, with an electric mixer on medium speed, beat butter and sugar until smooth. Beat in egg.

Step 2
2

In another bowl, mix flour, baking soda, and oats. Stir or beat into butter mixture until well blended. Stir in raisins.

Step 3
3

Divide dough into seven equal portions. Pinch each portion into a 12-inch-long rope and evenly space two or three ropes across buttered or cooking parchment-lined 12- by 15-inch baking sheets. Flatten ropes to make 2-inch-wide strips.

Step 4
4

Bake in a 350° oven until strips are lightly browned, about 10 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.

Step 5
5

Let strips cool on sheets for about 2 minutes, then cut diagonally into 1-inch-wide pieces. Let cool completely on sheets.

Step 6
6

Note: Nutritional analysis is per cookie.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 77Calories from Fat 35
% Daily Value *
Total Fat 3g5%

Saturated Fat 1.8g9%
Cholesterol 11mg4%
Sodium 69mg3%
Total Carbohydrate 12g4%

Dietary Fiber 0.5g2%
Protein 0.9g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.