Oatmeal Fruit Biscuits

I call these "biscuits" because that's what the British call a cookie.  And these are mostly like a cookie.  But in my experience, a biscuit and a cookie are not the same thing.  I would rarely choose to eat a chocolate chip cookie with a cup of tea.  But a biscuit?  Well, I find it hard to eat one without a cuppa in hand.  So in my mind, these lightly sweetened cookies are actually biscuits, primarily because they are perfectly paired with a hot mug of black tea (milk and half a sugar, please!).

1/2 cup butter, softened

1/4 cup apple sauce

1/4 cup coconut oil

1/2 cup sugar

2 Tbsp molasses

1 egg

2 tsp vanilla

2 1/2 cups rolled oats

1 1/2 cups whole wheat flour

1 1/2 cups diced dried fruit (I used cranberries and dates)

1/2 cup shredded coconut

1/2 cup chopped nuts (I used almonds)

1 tsp baking soda

In a large bowl, using an electric mixer, cream together butter, apple sauce, oil, sugar, and molasses.  Beat until light and fluffy.  Add egg and vanilla and mix until thoroughly combined.

In a separate bowl, combine oats, flour, dried fruit, coconut, nuts, and baking soda.  

Add dry mixture to the creamed mixture in 3 or 4 additions, stirring just until thoroughly mixed after the last addition.  Drop by rounded spoonfuls on a lightly greased baking sheet.

Bake in preheated oven at 350 for 13-17 minutes.  For chewier cookies, immediately remove from pan and place directly onto clean countertop or table surface to cool.  For more crisp cookies, let sit on pan 2-3 minutes after removing from oven and then cool on a wire rack.  Store in airtight container.