Fruit and Nut Cookies

13 ingredients
13 steps

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon coarse salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups sweetened shredded coconut
  • 1 1/2 cups chopped dried apricots
  • 1 1/2 cups chopped dates
  • 1 1/2 cups chopped macadamia nuts
  • 1 1/2 cups chopped pistachios

Directions

  1. 1
    Preheat oven to 350F.
  2. 2
    Whisk together flour, baking soda, and salt in a bowl.
  3. 3
    Put butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth.
  4. 4
    Add sugars, and mix until pale and fluffy, about 3 minutes.
  5. 5
    Mix in eggs one at a time until combined; mix in vanilla.
  6. 6
    Reduce mixer speed to low.
  7. 7
    Add flour mixture and mix until just combined.
  8. 8
    Stir in coconut, apricots, dates, macadamias, and pistachios.
  9. 9
    Drop batter, 2 heaping tablespoons at a time, onto baking sheets lined with parchment paper, spacing 2 inches apart.
  10. 10
    Flatten slightly.
  11. 11
    Bake cookies until golden brown, 12 to 15 minutes, rotating sheets halfway through.
  12. 12
    Transfer on parchment to a wire rack to cool.
  13. 13
    Cookies can be stored in airtight containers at room temperature up to 3 days.

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