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Fruitcake Cookies

These old-fashioned goodies are fun, colorful and chewy without being sticky. —Dorcas Wright, Guelph, Ontario
  • Total Time
    Prep: 15 min. Bake: 15 min./batch
  • Makes
    5 dozen


  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups old-fashioned oats
  • 1 cup sweetened shredded coconut
  • 1/2 cup chopped dates
  • 1/2 cup each chopped red and green candied cherries
  • 1/2 cup chopped candied pineapple


  • In a bowl, cream butter, shortening and sugars. Add egg and vanilla; mix well. Combine flour, baking soda, salt and oats; add to creamed mixture and mix well. Stir in the coconut, dates, cherries and pineapple.
  • Shape into 1-in. balls; place on greased baking sheets. Bake at 325° until lightly browned, about 15 minutes. Cool on wire racks.
Nutrition Facts
1 cookie: 84 calories, 4g fat (2g saturated fat), 7mg cholesterol, 53mg sodium, 12g carbohydrate (7g sugars, 1g fiber), 1g protein.
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Average Rating:
  • vikumar
    Mar 11, 2016

    No comment left

  • ValeriaD
    Dec 13, 2014

    These cookies taste great and I will definitely make them again. Omitting the coconut and substituting raisins worked really well. The only thing I will do differently next time is to chill the dough for a few hours before baking, because the cookies spread out way too much and were flat with overly browned edges.

  • nancy03743
    Jan 1, 2010

    Delicious. The only thing I did different was omit the coconut and use 1 cup raisins. Husband loved them also.