Post by wilderness on Mar 30, 2020 5:45:58 GMT -5
Cherry-Chocolate Oatmeal Cookies Makes:24 cookies-cooktocook
Ingredients:
1 1/4 cups (2 1/4 sticks), unsalted butter, softened
3/4 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 egg
2 tsp. vanilla
1 1/2 cups AP flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
3 cups oats (quick or old-fashioned)
1 cup dried tart cherries
1 cup white chocolate chips or semisweet chocolate chips (I sometimes do 1/2 cup white and 1/2 cup semisweet)
3/4 cup chopped walnuts (I use pecans), optional
Directions:
1--Preheat oven to 350*F (180*C). Beat together the butter and both sugars in the large bowl of an electric mixer until light and fluffy. Add the egg and vanilla; beat until well blended. In a small bowl, combine the flour, baking soda, cinnamon, and salt, mixing well. Add to the mixer and beat until the dough is well blended. Add the cherries, chocolate chips, and nuts if using and beat for 30 seconds.
Ingredients:
1 1/4 cups (2 1/4 sticks), unsalted butter, softened
3/4 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 egg
2 tsp. vanilla
1 1/2 cups AP flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
3 cups oats (quick or old-fashioned)
1 cup dried tart cherries
1 cup white chocolate chips or semisweet chocolate chips (I sometimes do 1/2 cup white and 1/2 cup semisweet)
3/4 cup chopped walnuts (I use pecans), optional
Directions:
1--Preheat oven to 350*F (180*C). Beat together the butter and both sugars in the large bowl of an electric mixer until light and fluffy. Add the egg and vanilla; beat until well blended. In a small bowl, combine the flour, baking soda, cinnamon, and salt, mixing well. Add to the mixer and beat until the dough is well blended. Add the cherries, chocolate chips, and nuts if using and beat for 30 seconds.
2--Drop the batter by scant 1/4 cupfuls onto ungreased baking sheets (I use parchment paper), 3 inches apart. Bake for 12-13 minutes, until the cookies are golden brown. Let stand on the baking sheets for 2 minutes and then transfer to wire racks to cool completely.
NOTE: According to the gal I got this recipe from, this cookie recipe is based on the cookies sold at the Town Hall Bakery in Jacksonport, Wisconsin--delicious, big, buttery. I've never been to the bakery, but boy are these good! Store at room temperature or freeze up to 3 months. Lori
