Mango Oatmeal Cookies
Mango Oatmeal Cookies are a great change up from cinnamon raisin or oatmeal chocolate chip flavors.
Mangos, high in vitamin C, can be used in sweet and savory recipes. Try them in smoothies, cheesecakes, salsa and with grilled vegetables.
Mangos are used widely in cultures around the world. In India, mangos are used for weddings, traditional celebrations, holidays and religious ceremonies.
Since giving someone a basket of mangoes is considered a gesture of true friendship, I think that should be extended to our Mango Oatmeal Cookies, too!
I love this recipe because it doesn't require a mixer, and they are ready to eat in about an hour! Adding the oatmeal at the end may seem counterintuitive. But this actually allows the mango to absorb into the dough more efficiently.
For a sweeter cookie, add an additional 1/4 cup of granulated sugar. Mango also pairs well with coconut. Try adding 1/3 cup of shredded coconut to the batter for a tropical twist.
The cookies are super easy to put together, and very hard to mess up!
What I have found is that it’s best to leave the formed cookie dough in the refrigerator, for 30-60 minutes to reduce spreading so that the cookies retain their shape during the bake time. Measure correctly, and don't overmix or over bake for the best results.
This recipe is made with pantry items you probably have already in the house.
Mango Oatmeal Cookies
ingredients:
- 1 ½ sticks of unsalted butter, melted
- ¾ cup of brown sugar
- ¼ cup of granulated sugar
- ¼ teaspoon of salt
- 1 teaspoon of vanilla extract
- 2 eggs, room temperature
- 1 ¼ cups of all-purpose flour
- 1 ½ teaspoons of corn starch
- 1 teaspoon of baking soda
- ½ teaspoon of each ground spice: cinnamon, cardamom and allspice
- 1 cup of chopped mango (from about one fresh or frozen ripe mango)
- 2 cups of oatmeal
- 3/4 cup of white chocolate chips
instructions:
How to cook Mango Oatmeal Cookies
- Prepare two cookie sheets with parchment paper.
- In a large glass bowl, combine the melted butter, sugars, salt and vanilla. Stir in the eggs.
- In a medium bowl, whisk the flour, corn starch and baking soda together.
- Add the dry ingredients to the wet and combine.
- Next, mix in the chopped mango, oatmeal and white chocolate chips.
- Form cookies by using two tablespoons per cookie and place them on the prepared baking sheet at least 2 inches apart. Place about 6 per sheet. Lightly flatten the cookies with the back of the scoop. Alternatively, using a standard ice cream scoop, form XL cookies placing about 4-5 scoops per sheet. Place the cookies in the refrigerator for 30 minutes to reduce spreading, so the cookies retain their shape.
- Preheat the oven to 350F. Bake chilled cookies for 11-13 minutes, rotating halfway through the bake time. Do not over bake. Cool on the baking sheet for 15 minutes and with a spatula, transfer to a metal rack to cool completely.
- Store in a cookie jar or airtight container for up to a week at room temperature.
NOTES:
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