Super tasty, healthy, and delicious, these chewy Strawberry Oatmeal Cookies are a perfect snack, treat, or an on-the-go breakfast option!
Did you know, Dear Reader, that I have an obsession with dried strawberries? Yes, the secret is out! I love them dearly and can’t really seem to get enough of them. Here’s the thing though, I don’t really eat them as is – you know, right out of the packaging. Nope! Dried strawberries are often the star in some of my baked goods.
Unless I’m preparing a crumble, a crisp, a muffin, or a buckle, I’m most likely going to be using dried fruit. Those types of desserts lend themselves so well to the moisture content that is released from fruit during the baking stages.
Baked goods like cookies, cakes, and scones rarely do well with the addition of fresh fruit. Too much water content from the fruit is released into the batter when the fruit begins to break down from the heat in your oven. In most cases, this “juice” will throw off the balance in the batter and you’ll probably end up with a flat, soggy mess.
Using dried fruit in these types of recipes eliminates the possibility of a failed recipe. That’s why you’ll see lots of recipes here at Lord Byron’s Kitchen that uses dried fruit. Of course, there’s this Strawberry Oatmeal Cookie, which is dense with oatmeal, but a tad sweet from the dried strawberries too. It’s chewy and moist and super delicious.
The topic of discussion right now though, is Strawberry Oatmeal Cookies.
These cookies offer the filling sensation of oatmeal, the comfort of a chewy, flavourful cookie, and the sweetness of dried strawberries. I added a little dusting of confectioner’s sugar to the top of the cookie, but it’s completely optional.
The sugar level in these cookies is quite low, so the cookie can totally handle the little bit of sweetness from the confectioner’s sugar. Speaking of sugar, this cookie recipe has only a quarter cup of brown sugar! The rest of the sweetness comes from the quarter cup of honey and the natural sweetness from the dried strawberries.
Grocery stores will carry dried strawberries in cellophane pouches or those clear containers with the snap-tight lids. You can find them right next to the cranberries or raisins. But, I’d recommend visiting a bulk food supply store. You only need two cups for this recipe, and dried strawberries are not something you will use often. Buy only what you need to avoid any unused pantry items.
Before I share with you my dried strawberry of choice, let me first say that this is not a sponsored post. I am only sharing with you the best type of dried strawberry that works for me. I’ve used several brands and the kind in the bulk section at Wegman’s is my personal favourite. They have the best chewy flavour, and a beautiful deep red colour.
You should also know, Dear Reader, that these cookies are completely adaptable to any dried berry or fruit. You can switch out the strawberries for cranberries or raisins. You can also add chopped almonds, macadamia, or even pecans to this recipe if you want even more protein and crunch.
Whatever you decide, you’ll end up with a delicious cookie that can easily double as a post or pre workout snack or energy boost. As the recipe is written, these are peanut free, so you can easily pop one into your kid’s lunch bag, and your own lunch bag too!
In a hurry? Save this recipe to your Pinterest board for later! Click HERE!
Strawberry Oatmeal Cookies
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- ¼ cup brown sugar
- ¼ cup butter, softened
- 2 large eggs
- ¼ cup honey
- 1 teaspoon vanilla extract
- 2 cups quick oats
- 2 cups dried strawberries, roughly chopped
- 1 tablespoon confectioner’s sugar, optional
- Preheat the oven to 350 degrees.
- In a large bowl, use a handheld mixer to cream together the flour, baking soda, brown sugar, butter, eggs, honey, and vanilla extract until well combined.
- Next, fold in the oats and strawberries.
- Using a small cookie scoop, or ice cream scoop, to create mounds of cookie batter, position each cookie about two inches apart on a parchment or silpat lined baking sheet.
- Bake for 14 minutes.
- Remove from oven and immediately transfer to a wire cooling rack to cool down.
Are you making this recipe? Show me your version! Tag me on Instagram or Facebook! @lordbyronskitchen | #lordbyronskitchen