Pear harvest is underway for Stemilt in Washington State, with delicious, crisp, and juicy pears heading to your stores now. To celebrate, Lorie is back on the blog this week to share a delicious pear and oatmeal cookie recipe with you. Simple to make and the perfect way to welcome fall fruits and cooler weather, share with your neighbors as a gift, or treat your kids when they come home from that exciting first day of school. This low-sugar cookie recipe is also a great way to tame a sweet tooth, while benefiting from the goodness inside each nutritious Stemilt pear. Enjoy!
- 4 tbsp shortening
- 1/2 cup light brown sugar
- 1 large egg
- 1 cup fresh pear puree
- 1 tsp pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 1 scant tsp cinnamon
- 2 cups old fashioned "quick" oats
- 1/2 cup mini white chocolate chips
- 1/3 cup roughly chopped unsalted, roasted almonds
- 1/2 cup diced, peeled and cored pear
If “healthy decadence” looked like a cookie, than this delightfully moist and subtly sweet little treat might be it.
- Yield36 servings
- Prep time
- Cook time
- Total time
- In CategoryDessert, Snacks
- Preheat oven to 350 degrees F.
- To make pear purée: Place 2 medium pears (skin on, cores and stems removed) in pitcher of electric blender and blend on “high” (“liquefy,” or similar setting) until completely smooth, about 1 minute. Measure out 1 cup and set aside.
- In the bowl of an electric stand mixer fitted with a paddle attachment, cream shortening and sugar on medium low, until completely smooth.
- Add egg, mix until well incorporated; add pear purée and vanilla and continue mixing until just incorporated.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
- Add to creamed mixture. Mix on medium low until dry ingredients are completely incorporated.
- Increase speed to medium or medium high for a few beats. Reduce speed to medium low again and add oats, mix until oats are incorporated.
- Add white chocolate chips and almonds, mix on low until just run through batter.
- Remove bowl from mixer and add diced pear, fold in gently to combine.
- Drop teaspoons of batter onto a parchment-lined baking sheet. Press each dollop of batter with the back of a fork (coated with canola oil so as not to stick to batter) to flatten cookie to an approximate 2-inch round.
- Bake for 12 to 15 minutes, until golden and slightly crisp at edges.
Cookies will keep for up to two days in an airtight container; they have a nice crisp edge when first out of the oven, yet retain a delicious moistness regardless of when they are enjoyed.
- Calories: 89
- Fat Content: 3.6
- Protein Content: 1.7
- Carbohydrate Content: 11.3
- Fiber Content: 1.3
- Sugar Content: 5.2