It’s time to elevate the humble oatmeal cookie. Sure, they were a lunch box staple as a child, but has there been any innovation in 100 years? Well, here is my update: mango and white chocolate and ginger. I didn’t put in nuts because I wasn’t willing to make a trip to the store in the rain. You can add them if you want. I hope you like it.
1 cup warm water
1 cup dried mango
1 1/2 cups flour
1 cup rolled oats
3/4 cup white chocolate
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
6 tablespoons butter, softened
1 1/2 cups brown sugar
1 teaspoon vanilla
Preheat oven to 350.
Rehydrate mango in water and cut into small pieces with scissors; toss water.
In bowl 1, mix oatmeal, flour, baking powder, pumpkin pie spice, salt, and baking soda.
In bowl 2, add brown sugar and cream until smooth, about 3 minutes.
Add vanilla and egg and mix to combine.
Mix the dry ingredients into the wet in 3 batches until combined.
Fold in white chips and mango.
I used an ice cream scoop to add dough to a parchment-lined baking tray. They will spread out, so leave room.
Bake for 12-15 minutes.