Chewy Oatmeal Chocolate Chip Cookies with Dried Fruit Recipe

Oatmeal Chocolate Chip Cookies with Dried Fruit is a quick, wholesome take on classic chocolate chip cookies. These cookies are simple to make and the dried fruits and nuts add a delightful, wholesome twist.

Baking connects people—whether you share recipes with neighbors, swap tips with friends, or pass a tin of cookies along to someone having a tough day. Early on, many of us rely on others for guidance, and I’ve been lucky to meet generous, knowledgeable people who helped me learn. I enjoy returning the favor whenever I can. This recipe for Easy-to-Make Oatmeal Chocolate Chip Cookies with Dried Fruit is one I’m happy to share because it’s approachable, satisfying, and just the sort of treat that brings people together.

This summer I worked with a talented home cook and editor named Linda, who runs a site focused on dehydrating foods. Her experience inspired the use of dried fruits and nuts in these cookies. The result is a cookie that keeps the familiar comfort of a chocolate chip cookie while adding texture, flavor, and a touch of nutritious ingredients.

After a long day, few things are more comforting than dunking a warm cookie in milk. These oatmeal chocolate chip cookies are easy to prepare and benefit from a little planning: the dough rests briefly in the refrigerator, which improves flavor and texture. The dried apples and toasted pecans add pleasant chew and crunch, and bittersweet chocolate chips balance the sweetness.

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Easy-to-Make Oatmeal Chocolate Chip Cookies with Dried Fruits

Author:
Linda at DehydratorBlog

This oatmeal chocolate chip cookie recipe builds on the classic by adding oats, dried fruit, and nuts for extra flavor and texture. It’s straightforward and dependable for everyday baking.

Prep Time
10 mins

Cook Time
20 mins

Total Time
30 mins

Course
Dessert, Snack

Cuisine
American

Keyword:
Oatmeal Chocolate Chip Cookies

Servings:
40 cookies

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground allspice
• 12 tbsp unsalted butter softened
• 3/4 cup light brown sugar packed
• 1/2 cup sugar
• 2 eggs, large
• 2 tsp pure vanilla extract
• 1 1/2 cups old-fashioned oats
• 3/4 cup bittersweet chocolate chips
• 1/2 cup dried pecans chopped
• 1/2 cup mixed dried fruit chopped (apple, pineapple, or papaya)

Instructions

• Combine the dry ingredients in a medium bowl: flour, baking powder, baking soda, salt, and ground allspice. Whisk to blend and set aside.
• In a separate mixing bowl, beat the softened butter with the brown sugar and sugar until light and fluffy. Add the eggs one at a time, beating after each addition, then stir in the vanilla until well combined.
• Add the flour mixture to the wet ingredients in two additions, mixing between additions until just combined. Fold in the oats, chocolate chips, chopped pecans, and chopped dried fruit with a spatula. Cover the dough and chill in the refrigerator for 30 minutes to firm up and improve the texture.
• Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop or roll the chilled dough into portions and place them on the prepared sheets, spacing them to allow for spreading.
• Bake for 17–20 minutes, or until the edges are lightly browned and the centers are golden. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
• Once cool, store the cookies in an airtight container at room temperature for several days, or freeze for longer storage.

Notes

This version uses dried pecans and dehydrated apple chunks, which contribute both flavor and texture. Feel free to substitute other dried fruits and nuts according to your preference—dried apricots, cherries, or raisins would all work well. If your dried fruit is very chewy, chop it finely so it distributes evenly through the dough. These cookies make a satisfying dessert or a convenient snack for busy days.

Nutrition

Calories: 122kcal


Carbohydrates: 15g


Protein: 1g


Fat: 5g


Saturated Fat: 3g


Sodium: 55mg


Sugar: 9g

Nutritional Disclaimer

The nutrition information is an estimate based on the ingredients listed and typical brands. If you follow a strict diet or need exact values, adjust ingredients or consult a nutrition calculator for precise figures.

Tried this recipe?
Let us know how it turned out!

I used dried pecans and dehydrated apple chunks in this version, but you can swap in your preferred dried fruits or nuts to create new flavor combinations. These cookies work well as a dessert, an afternoon snack, or a portable treat for lunchboxes and picnics.

Hello — I’m Linda. I enjoy cooking and sharing techniques for dehydrating foods and preserving flavor. Dehydrated fruit and toasted nuts add great texture and concentrated flavor to baked goods like these cookies. Try different fruit-and-nut pairings to suit your tastes and pantry.

If you enjoyed this recipe, try a few other cookie ideas for variety and inspiration. Baking a few different recipes helps you see how small changes—like swapping nut varieties or using different chocolate—can change the finished cookie.

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