Dried Fruit Cookies

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Dried Fruit Cookies to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Dried Fruit Cookies, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1/3 c. Peanut Oil
• 2-3 large bananas (mashed)
• 1 tsp. Vanilla
• 1/8 tsp. Salt
• 1 ½ c. Rolled oats
• ½ c. Oat Bran for hot cereal (fine cut)

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

1 ½ c. chopped mixed fruits (raisins, dates, apricots,peaches, etc.) ½ - ¾ c. chopped nuts Mix peanut oil to mashed bananas

Step 2: Technique & Execution

Then add vanilla, and salt

Step 3: Technique & Execution

Stir in rolled oats, oat bran, chopped mixed dried fruits and chopped nuts

Step 4: Technique & Execution

DROP by rounded tablespoon onto greased cookie sheets

Step 5: Technique & Execution

Flatten slightly

Step 6: Technique & Execution

Bake at 350 degrees for 20 to 25 minutes or until bottom and edges are lightly browned