½ cup softened butter
1 cup light brown sugar, lightly packed
¾ granulated sugar
2 tablespoons freshly grated orange zest
1 tablespoon freshly grated ginger
1 teaspoon pure vanilla extract
2 tablespoons molasses
1 & ½ cups all purpose flour
1 cup quick oats
1 teaspoon baking powder
1 teaspoon cinnamon
8 ounces dried plums
½ cup toasted pecans, chopped
Prepare heavy baking sheets by lining with parchment paper. Preheat oven to 350 degrees. Measure out about 2 tablespoons of the flour, and sprinkle over the dried plums, which have been laid out, in a single layer on a cutting board. Chop coarsely – the flour will help keep the plums from sticking together – and set aside.
Beat softened butter with sugars, until light and fluffy.
Beat in orange zest, ginger, vanilla, eggs and molasses.
In a medium bowl, combine the remainder of the flour, along with the oats, baking powder and cinnamon.
Beat the flour mixture into the butter mixture.
Stir in the plums and pecans.
Portion onto baking sheet with a medium cookie scoop, and bake for about 9 minutes, until edges are browned nicely.
Cool on a wire rack, and store in a sealed container. Makes about 3 dozen cookies – will keep at room temperature for 3 to 4 days.