After posting about kumquats last week I just wanted to pass along a cookie recipe that was a big hit with my kids. You use the kumquat puree to give the cookies a boost of citrusy sourness. The cookies puff up more like pumpkin ones than dense chocolate cookies. I pulled this right from the Kumquat Growers website but made a few changes. (White chocolate chips–nope, dark chocolate!)
I also made another change, the dough isn’t very sweet. I like that but on half of the cookies I sprinkled Lavender Vanilla Sugar (thanks for the care package mom!). The floral aroma and flavor boosted the kumquats’ tanginess. Plus, my kids liked sharing them with their friends outside so they could say, “Would you like a Lavender Kumquat Cookie?” You just don’t have those everyday.
2/3 cup margarine or butter
2/3 cup packed brown sugar
1 1/2 cups oatmeal
2/3 cup dark chocolate chips or chunks
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2/3 cup kumquat purree
- Cream the butter and sugar together until fluffy.
- Beat the eggs into the creamed butter one at a time.
- In a small bowl combine the remaining dry ingredients.
- Add the dry ingredients to the butter mixture, combine.
- Add the kumquat puree, combine, then stir in the chocolate chips.
- Refrigerate the dough for 1 hour until stiff.
- Bake at 375 degrees on lightly greased cookie sheets for 10-12 minutes or until just browned.
Makes 2 dozen cookies.
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