Credits to @violetwitchel
Ingredients
Makes about 2 dozen cookies
- 1 cup (2 sticks/227 g) salted butter, room temperature
- 1 cup (170 g) brown sugar, packed
- 3/4 cup (150 g) white sugar
- 1 tsp vanilla
- 2 eggs
- 2 cups (320 g) all-purpose flour
- 3/4 tsp baking powder
- 3/4 tsp basking soda
- 2 cups old-fashioned rolled oats
- 1 cup prunes, chopped (Sunsweet Amaz!n Prunes)
- Flaky sea salt, to garnish
Directions
- In a stand mixer fitted with a paddle attachment, beat the softened butter, brown sugar, white sugar, and vanilla on medium speed until smooth and creamy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition until fully combined.
- In a separate bowl, sift together the flour, baking soda, and baking powder.
- With the mixer on low, add in the whole rolled oats and mix until fully combined.
- Gradually add the sifted dry ingredients, mixing on low speed until just incorporated.
- Fold in the prunes until evenly distributed.
- On a parchment-lined sheet pan, use a 4 oz scoop to portion out the dough into individual cookies. It should make about 24 cookies. Trying to do this after refrigeration will be significantly more difficult.
- Cover with plastic wrap and refrigerate overnight.
- Place the dough balls on a lined baking sheet and bake at 350 F for 10-15 minutes until the edges are crispy and brown.
- Remove from oven and immediately garnish with flaky sea salt.
- Let cool completely and enjoy!
Natalie’s Notes
Made July 5, 2026. A tiny twist on an oatmeal raison cookie, but different enough to feel special. Dough was surprisingly easy to work with for what sounds like a very sticky cookie. I love a cookie dough that you likely have all the ingredients in your pantry already, minus the prunes.
