Oatmeal Aronia Cookies


Oatmeal Aronia Cookies

Cookie recipe from Jeff Warren, Berryview Orchard, Mt. Morris. IL
Course Dessert


  • 1 3/4 cup flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 sticks margarine room temp
  • 1 1/4 cup brown sugar
  • 1/2 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 3 cups rolled oats old fashioned or quick
  • 1 cup peacans
  • 1 cup coconut flakes
  • 1 cup aronia berries frozen


  • Preheat oven to 350 degrees. Spray or use your margarine wrappers to grease 2 baking sheets.
  • Stir the flour, baking soda and salt together in a small bowl. Set aside.
  • In a bowl of a stand mixer w/paddle or hand mixer, cream margarine, sugars until smooth.
  • Add eggs one at a time, mixing thoroughly after each. Stir in vanilla.
  • Important: Mix on low and add dry ingredients only until incorporated. Over beating will make flat cookies.
  • Using a wooden spoon, stir in the oats, then pecans and coconut.
  • Add frozen aronia and fold quickly. This will keep the cookies from turning purple.
  • Spoon uniform 1 1/2" balls on baking sheet with 2" spacing.
  • 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.


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