Pear Cinnamon Oatmeal Cookies (Print Version)

Soft, chewy oatmeal cookies with juicy pears, raisins, and warm cinnamon spice.

# List of Ingredients:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 cups old-fashioned rolled oats
03 - 1 teaspoon ground cinnamon
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt

→ Wet Ingredients

06 - 1/2 cup unsalted butter, softened
07 - 1/2 cup brown sugar, packed
08 - 1/4 cup granulated sugar
09 - 2 large eggs
10 - 1 teaspoon vanilla extract

→ Add-Ins

11 - 1 cup pears, peeled, cored, and finely diced
12 - 3/4 cup raisins

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, oats, cinnamon, baking soda, and salt until well combined.
03 - In a large bowl, beat butter, brown sugar, and granulated sugar until light and creamy, about 2-3 minutes.
04 - Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract until incorporated.
05 - Gradually add dry ingredients to wet mixture, mixing just until combined. Do not overmix.
06 - Gently fold diced pears and raisins into the dough until evenly distributed.
07 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing cookies about 2 inches apart.
08 - Bake for 13-15 minutes until edges are golden brown and centers are set.
09 - Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • The pears keep these cookies incredibly soft, even days after baking
  • That cinnamon and oat combination makes your whole kitchen smell like a hug
  • They are fancy enough for a dessert plate but simple enough for weekday lunches
02 -
  • Pat your diced pears dry with paper towels if they seem especially juicy
  • Chilling the dough for 30 minutes prevents excessive spreading
  • These cookies are best enjoyed within three days
03 -
  • Scoop extra dough onto a parchment lined baking sheet and freeze for later
  • Try swapping half the raisins for dried cranberries during winter months

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