Pioneer Woman Fruitcake Cookies (Print Version)

Chewy, spiced cookies filled with nuts, dried fruit, and a tempting buttery richness.

# Ingredients:

→ Fruit and Nuts

01 - 2 cups mixed dried fruit (such as raisins, cranberries, and chopped dates)
02 - 1 cup chopped nuts (such as walnuts or pecans)

→ Dough Base

03 - 1 cup unsalted butter, softened
04 - 1 cup packed brown sugar
05 - 1 cup granulated sugar
06 - 2 large eggs
07 - 1 teaspoon vanilla extract

→ Dry Ingredients

08 - 3 cups all-purpose flour
09 - 1 teaspoon baking soda
10 - 1 teaspoon ground cinnamon
11 - 1/2 teaspoon ground nutmeg
12 - 1/2 teaspoon salt

→ Optional

13 - 1 cup white chocolate chips

# Steps:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - Combine mixed dried fruit and chopped nuts in a medium bowl and set aside.
03 - In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy.
04 - Beat in eggs one at a time until incorporated, then mix in vanilla extract until well combined.
05 - In another bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
06 - Gradually add the dry ingredients to the wet mixture, stirring just until combined.
07 - Fold in the fruit and nut mixture, along with white chocolate chips if desired.
08 - Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing each about 2 inches apart.
09 - Bake for 10 to 12 minutes or until the edges are lightly golden.
10 - Let cookies cool on the baking sheets for several minutes before transferring to wire racks to cool completely.

# Notes:

01 - For even baking, rotate baking sheets halfway through the baking time.

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