I am a big fan of Oatmeal Raisin Cookies. Not only do I like raisins in general, but I like the contrast of chewy dried fruit against the rest of the buttery cookie. Since I know quite a few people who are not big raisin fans, I often make oatmeal cookies with a variety of other dried fruits to give them a different flavor profile, while keeping the chewy dried fruit element that I enjoy.
These Mango Oatmeal Cookies are a great example of how using an unexpected fruit can give a batch of familiar cookies a whole new flavor! Dried mango has a floral, tropical note and tends to be a little less sweet than raisins are. Dried mango was not widely available a few years back, but these days it is much easier to find at grocery stores. I’ve seen it at stores like Target, Trader Joe’s and my local grocery stores. While the dried mango I remember from childhood came in small dice and was heavily sugared, most dried mango these days is much more natural and often comes in long strips. You’ll need to dice it up before stirring it in. The pieces don’t all need to be the exact same size, but aim to get the pieces in chunks from 1/4 – 1/2-inch.
These cookies are thin and chewy, a great fit for the relatively flat chunks of mango. I added a bit of cinnamon to the cookie dough, which adds a nice spiciness to contrast with the tropical flavor of the fruit. If you prefer a crispy cookie, you can bake these for a few additional minutes, until they are golden brown. I think that the chewier cookies compliments the chewy mango better, but the crisp version is also very tasty and it’s nice to have the option to enjoy these cookies both ways.
Mango Oatmeal Cookies
1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
3/4 cup butter, room temperature
1 cup sugar
1/2 cup brown sugar
2 large eggs, room temperature
1 tsp vanilla extract
1/2 tsp ground cinnamon
2 cups quick cooking or rolled oats
1 cup (packed) diced, dried mango (approx 6 oz)
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, cream together butter and sugars until light and fluffy. Beat in eggs, one at a time, followed by vanilla extract. Stir in flour mixture, followed by oats and diced, dried mango. Mix until all ingredients are well-distributed and no streaks of dry ingredients remain.
Drop 2 tablespoon round balls (1-inch balls) of dough onto prepared baking sheets.
Bake for 12-14 minutes, until cookies are golden brown around the edges and light brown in the center. Allow to cool on the baking sheet for 3-5 minutes, then transfer to a wire rack to cool completely.
Makes about 3 1/2 dozen cookies.