Oatmeal Aronia Cookies
Cookie recipe from Jeff Warren, Berryview Orchard, Mt. Morris. IL
  1. Preheat oven to 350 degrees. Spray or use your margarine wrappers to grease 2 baking sheets.
  2. Stir the flour, baking soda and salt together in a small bowl. Set aside.
  3. In a bowl of a stand mixer w/paddle or hand mixer, cream margarine, sugars until smooth.
  4. Add eggs one at a time, mixing thoroughly after each. Stir in vanilla.
  5. Important: Mix on low and add dry ingredients only until incorporated. Over beating will make flat cookies.
  6. Using a wooden spoon, stir in the oats, then pecans and coconut.
  7. Add frozen aronia and fold quickly. This will keep the cookies from turning purple.
  8. Spoon uniform 1 1/2″ balls on baking sheet with 2″ spacing.
  9. Bake for 6 to 9 minutes. Remove when edges begin to turn. Cookie will continue to bake while cooling. After 5 minutes on baking sheet, remove to wire cooling rack.
Recipe Notes