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Created for our 2026 Spring Recipe Contest, these buttery Asian Pear Marmalade Coffee Bars feature warm cinnamon and cloves, a hint of almond and a sweet […]
Created by Chef Carol, these soft oatmeal cookies get their signature flavor from a blend of stewed Subarashii Kudamono Dried Asian Pears and Asian Pear Spread (sold together in our Gourmet Gift Box). With oats, vanilla, and a touch of cinnamon, they bake up chewy and fragrant—familiar, yet quietly elevated with orchard sweetness in every bite.
Makes about 4 dozen cookies.
Ingredients
1 cup dried Asian Pears (8 oz)
1 cup Asian Pear Spread
¾ cup water
½ pound (2 sticks) butter
½ cup granulated sugar
1 cup packed brown sugar
2 eggs
1 tsp. vanilla
1.5 cup flour
1 pkg 3 oz vanilla instant pudding
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. salt
3 cups Quaker Oats (quick or old fashioned)
Preparation
- Place dried pears, spread, water in a small pan. Bring to a boil. Lower to simmer for 5 minutes, then let cool.
- Place stewed mixture into chopper. Pulse until spreadable and dried pears are in small bits.
- In a large bowl, beat butter, sugar until creamy. Add eggs and vanilla, beat well. Add combined flour, baking soda, cinnamon, and salt. Mix well. Add oats and dried fruit, spread mixture; mix well.
- Drop dough by rounded tablespoonfuls onto ungreased cookie sheet.
- Bake 8 to 10 minutes or until light golden brown; cool one minute on cookie sheets; remove to wire rack to cool completely.
- Store completely, tightly covered. Make about 4 dozen cookies.
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