Pear Oatmeal Cookies
Soft, chewy, and bursting with warm autumnal flavors, these Pear Oatmeal Cookies are the perfect blend of hearty and fruity goodness. Made with fresh, juicy pears and wholesome old-fashioned rolled oats, these cookies offer a delightful twist on classic oatmeal treats. Spiced with cinnamon, nutmeg, and ginger, every bite delivers cozy, spiced sweetness balanced by the natural juiciness of diced pears. With a quick 15-minute prep time and minimal ingredients, this recipe is an easy yet impressive way to elevate your cookie game. Ideal for snacking, dessert, or even a midday pick-me-up, these cookies are as versatile as they are satisfying. Serve them with a cup of tea or coffee for an irresistible pairing!
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Recipe Information
Ingredients
- 113 grams unsalted butter
- 150 grams light brown sugar, packed
- 50 grams granulated sugar
- 1 unit large egg
- 1 teaspoon vanilla extract
- 130 grams all-purpose flour
- 1 teaspoon ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons ground ginger
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 150 grams old-fashioned rolled oats
- 100 grams fresh pear, peeled, cored, and diced
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, using a hand mixer or stand mixer, beat the unsalted butter, light brown sugar, and granulated sugar together on medium speed until light and creamy, about 2 minutes.
Add the egg and vanilla extract to the bowl. Beat on medium speed until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, ground cinnamon, ground nutmeg, ground ginger, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients. Mix on low speed until the dough is just combined (do not overmix).
Stir in the rolled oats with a spatula or wooden spoon until evenly distributed.
Gently fold in the diced pear pieces, making sure they are evenly dispersed throughout the dough.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.5 g | 7% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 62 mg | 3% | |
| Total Carbohydrate | 21.0 g | 8% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 10.5 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 15 mg | 1% | |
| Iron | 0.6 mg | 4% | |
| Potassium | 55 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
