Dried Fruit Cookies by Chef Adam Weiner
09 April 2018Note: This recipe works well with any chopped dried fruit. If using raisins or dried cranberries you can just use them as is. If using other dried fruit you have to dice them up into the size of a raisin and measure them AFTER dicing.
Yield: About 96 cookies (depending on size)
2 pounds melted butter
4 cups brown sugar
4 cups sugar
8 eggs beaten
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons regular salt
1 ½ tablespoons vanilla extract
8 cups Gluten Free Flour
2 tablespoons Xanthan Gum
5 cups diced dried fruit
1 cup coconut flakes
6 cups oatmeal
Preheat a regular oven to 350 degrees or a convection oven to 300 degrees.
Let the butter cool for two minutes after melting and then add the brown sugar and the regular sugar. Mix for one minute. Add the beaten eggs, baking powder, baking soda, salt and vanilla extract. Mix for one minute. Add in approximately half the GF flour and the Xanthan Gum. Mix for one minute. Add in the rest of the GF flour and mix for one minute. Add in the diced dried fruit, coconut, and oatmeal. Mix for one minute. The dough will be very thick.
Line a baking sheet with parchment and using a small scoop form balls of the dough and place on the baking sheet. Do not overcrowd. Do not push down the cookies. As soon as a sheet is loaded get it in the oven.
Bake for approximately six minutes and then rotate the pan. If you are using a convection oven change shelfs. Bake for another six or seven minutes until cookies are done.