Enjoy our Pineapple Oatmeal Cookies with a warm cup of tea. Add a 1/4 cup of dried cranberries or your favorite nut for a flavor that's even more complex.
| 1 1⁄2 | stick | of softened (unsalted butter) |
| 2 | eggs (slightly beaten) | |
| 1 | tsp | cinnamon |
| 1 | tsp | salt |
| 2 | tbsp | vanilla |
| 1 | tbsp | baking powder |
| 1⁄2 | c | unsweetened crushed pineapple |
| 2 1⁄2 | c | brown sugar |
| 3 | c | Stonyfield Organic Whole Milk Plain Yogurt (to yield one cup yogurt cheese*) |
| 1 1⁄2 | c | all-purpose flour |
| 2 | c | quick-cooking oats |
Using a yogurt cheese maker or layered cheese cloth, strain the whey from 1 quart of yogurt for 3-6 hours in the refrigerator. This should yield 1 cup of yogurt cheese.
Preheat oven to 375°.
Cream together brown sugar and butter until fluffy.
Add yogurt, vanilla, and eggs.
Fold in pineapple.
In separate bowl mix together flour, oats, baking powder, cinnamon, and salt.
Fold into wet ingredients.
Form into 1 1/2 inch balls.
Place on greased baking sheet 2 inches apart.
Bake until golden, about 12 minutes.
Transfer to cooling racks.