The Atlanta Journal-Constitution
AMBROSIA COOKIES
2 cups quick
oats
1 1/2 cups unsweetened coconut flakes
1 cup chopped
pecans
⅔ cup golden
raisins
⅔ cup chopped
dried cherries
⅓ cup chopped
dried pineapple
⅓ cup chopped pitted dates
2 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
⅔ cup vegetable oil
1 large egg
2 teaspoons vanilla
Zest of 1/2 navel orange
Zest of 1/2 lemon
2 cups tightly packed light brown sugar
1 cup (2 sticks) unsalted butter, at room temperature
Heat the oven to 375 degrees. Line four baking sheets with parchment paper.
In a large bowl, combine the oats, coconut flakes, pecans, raisins, cherries, pineapple and dates. In a medium bowl, whisk together the flour, baking powder and salt. In a liquid measuring cup, combine the oil, egg, vanilla and citrus zests.
In the bowl of a stand mixer fitted with the paddle attachment, cream the sugar and butter on mediumhigh speed until it begins to lighten in color, 3 to 5 minutes. Reduce the mixer speed to low and beat in the oil mixture. Increase the speed to medium-high and continue to beat until thoroughly combined. Reduce the mixer speed to low and beat in the flour mixture until just combined. Add the oat and dried fruit mixture and beat until just incorporated.
Shape the dough into 1 1/2-inch balls and place them about 2 inches apart on the prepared baking sheets. Press down to flatten the balls slightly. Bake the cookies, two trays at a time, until lightly golden brown around the edges, about 15 minutes. Rotate the baking sheets about halfway through the baking time. Let cool completely on the baking sheets. Repeat with the remaining dough. Serve, or store in a zipper lock bag for up to three days. Makes 4 dozen cookies. Per cookie: 212 calories (percent of calories from fat, 51), 2 grams protein, 24 grams carbohydrates, 2 grams fiber, 12 grams fat (5 grams saturated), 14 milligrams cholesterol, 32 milligrams sodium.